Korean · Dinner
Beef and Radish Stew
A Korean home-style stew of beef chuck simmered with daikon radish, potato, onion and gochugaru until the broth turns deep red and the radish softens. Garlic and ginger sharpen the base while soy and fish sauce round the seasoning. Served hot over rice with scallion.
$5
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
410Calories
39.2gProtein
19.6gFat
16.8gCarbs
6.1gSugar
3.4gFiber
1580mgSodium
115mgChol
7.1gSat Fat
980mgPotassium
70mgCalcium
4.3mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
Instructions
1
Prep
Cut beef chuck into bite-sized cubes. Slice daikon into thin half-moons. Mince garlic and ginger separately.
2
Sear
Heat sesame oil in a medium pot over medium-high heat and sear beef for 3 minutes, turning occasionally, until browned on most sides.
3
Simmer
Add garlic, ginger, and gochugaru; cook 1 minute until fragrant. Pour in beef stock and water, add daikon and onion, bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 35 minutes until radish is translucent and beef is tender.
4
Season
Stir in soy sauce and fish sauce, taste, and adjust salt and pepper to balance savory and spice, then simmer 5 more minutes over low heat.
5
Plate
Ladle stew into a deep bowl, scatter sliced scallion over the top, and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef chuck
- 11 oz311g daikon
- 1/2 cup70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sesame oil
- 2 cup480ml beef stock
- 1 cup240ml water
- 22 scallion
- salt, to taste
- black pepper, to taste
