Korean · Dinner
Beef Bone Broth Stew (Gluten-Free)
A hearty Korean beef stew simmered from beef shank and bones until the broth turns milky white and deeply savory, finished with daikon radish, scallion, and garlic, and seasoned with gluten-free tamari. Served with steamed rice and black pepper.
$7
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
486Calories
39.2gProtein
13.1gFat
51.3gCarbs
2.6gSugar
2.1gFiber
1580mgSodium
100mgChol
5.2gSat Fat
890mgPotassium
55mgCalcium
4.3mgIron
2.8mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the beef shank into rough 1-inch chunks. Slice the daikon into thin rounds, mince the garlic, and slice the scallion diagonally.
2
Boil
Place the beef shank in a small pot and cover with cold water. Bring to a boil over high heat for 5 minutes until grey scum rises, then drain and rinse.
3
Simmer
Return the rinsed beef to the pot with beef stock and 1.5 cups water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 2.5 hours until broth turns pale and milky and beef is fork-tender, skimming grey foam every 30 minutes.
4
Add
Stir in the daikon rounds and minced garlic. Simmer uncovered over medium-low heat for 20 minutes until daikon is translucent and easily pierced.
5
Plate
Stir in tamari, salt, and pepper. Ladle the stew into a deep bowl over cooked rice, scatter scallion on top, and finish with an extra pinch of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef shank
- 2 cup480ml beef stock, low sodium
- 3 cups720ml water
- 5.2 oz150g daikon radish
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tamari (gluten-free soy sauce)
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, plus more to finish
- 1 1/3 cup200g white rice, cooked, to serve
