Korean · Dinner
Spicy Beef and Vegetable Stew
Korean-style beef and vegetable stew braised with gochugaru, gochujang, and doenjang until the chuck turns tender, simmered with radish, zucchini, and potato in beef broth. Finished with scallion and sesame oil, served hot with steamed rice for a warming, deeply savory bowl.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
478Calories
42.3gProtein
18.9gFat
38.6gCarbs
8.3gSugar
4.9gFiber
1866mgSodium
140mgChol
6.6gSat Fat
1180mgPotassium
95mgCalcium
5.4mgIron
3.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Cut the beef chuck into 1-inch chunks; mince the garlic and grate the ginger; slice the daikon, zucchini, and scallion into pieces.
2
Bloom
Combine gochugaru, gochujang, doenjang, garlic, and ginger into a paste.
3
Sear
Heat a heavy pot over medium-high with sesame oil and sear beef chunks for 4 to 5 minutes, turning occasionally, until browned on most sides.
4
Simmer
Stir the spice paste into the pot, then add beef stock and water; bring to a boil, reduce to low, and simmer covered for 60 minutes until beef is tender.
5
Simmer
Add daikon and simmer uncovered for 15 minutes; then add zucchini and scallion and simmer 10 minutes more until zucchini is soft and broth has reduced and turned deep red; season with soy sauce and black pepper.
6
Plate
Ladle the stew into a deep bowl, scatter with extra scallion, and serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck, cut into 1-inch chunks
- 2 cup480ml beef stock
- 2 cup480ml water
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 5 oz140g daikon radish
- 5 oz140g zucchini
- 22 small scallion, plus extra for garnish
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp black pepper
- 1 cup190g cooked white rice, for serving
