Korean · Dinner
Beef Bone Broth Stew
A Korean-style beef bone broth stew built on long-simmered marrow broth, thickened with shredded beef shank, soft tofu and gochugaru-spiced vegetables. Doubled beef and tofu push protein past 50g per serving while radish, napa cabbage and scallion keep it savoury and warming, served with rice.
$6
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
478Calories
54.2gProtein
24.6gFat
16.8gCarbs
5.1gSugar
5.8gFiber
2980mgSodium
155mgChol
8.9gSat Fat
980mgPotassium
210mgCalcium
5.4mgIron
3.1mcgVitamin B12
22mgVitamin C
Goes well with
Korean-Style Lager or Pale Ale
local
Sikhye (Sweet Rice Punch)
international
protein-rich
low-carb
high-fiber
gluten-free
high-protein
Instructions
1
Prep
Cut beef shank into 1-inch chunks. Cube the tofu, mince garlic, and slice napa cabbage, daikon radish, and scallion.
2
Simmer
Place beef shank, bouillon cube and water in a medium pot over high heat; bring to a boil and skim grey foam for 5 minutes.
3
Braise
Reduce heat to low, cover partially, and simmer beef for 2.5 to 3 hours until fork-tender and pulls apart easily.
4
Bloom
Stir garlic, gochugaru, doenjang, and gochujang into broth over medium-low heat for 3 minutes until paste dissolves and broth turns deep reddish-brown. Add daikon and simmer 10 minutes until translucent.
5
Finish
Add napa cabbage and tofu, simmer 5 minutes until cabbage wilts. Stir in sesame oil, salt, and pepper; adjust salt to taste and plate into a deep bowl with scallion scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef shank
- 3.6 oz100g soft tofu
- 22 beef bouillon cube
- 6 cups1440ml water
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp gochujang
- 1 1/3 cup120g napa cabbage
- 2/3 cup80g daikon radish
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
