Korean Stew
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 400 grams beef brisket cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion sliced
- 3 cloves garlic minced
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 liter water
- 200 grams napa cabbage roughly chopped
- 200 grams tofu cubed
- 1 medium zucchini sliced
- 100 grams enoki mushrooms trimmed
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the beef brisket and cook until browned on all sides.
- Stir in the sliced onion and minced garlic, and cook until the onion becomes translucent.
- Add the gochujang, soy sauce, and sesame oil, and stir to coat the beef and onion mixture.
- Pour in the water and bring the mixture to a boil.
- Lower the heat and let the stew simmer for 20 minutes.
- Add the napa cabbage, tofu, zucchini, and enoki mushrooms to the pot.
- Continue simmering for another 15 minutes, until the vegetables are tender.
- Season the stew with salt and pepper to taste.
- Remove the pot from heat and let the stew rest for 5 minutes.
- Garnish with chopped green onions before serving.
Notes
For optimal flavor, use fresh ingredients and adjust the spiciness by increasing or decreasing the amount of gochujang. It’s important to simmer the stew to allow the flavors to meld together. You can also customize the stew by adding other vegetables or proteins to suit your preference.
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