Korean · Dinner
Spicy Beef and Vegetable Stew
Korean-style stew built on seared beef chuck and gochujang-gochugaru broth, simmered with radish, zucchini and mushrooms until deeply savoury. Soft tofu and extra beef boost the protein load well past a standard version. Finished with scallion and sesame oil, served hot over rice.
$7
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
26.8gFat
37.2gCarbs
6.4gSugar
6.9gFiber
1785mgSodium
152mgChol
8.1gSat Fat
1380mgPotassium
195mgCalcium
6.8mgIron
3.2mcgVitamin B12
14mgVitamin C
Goes well with
Korean lager or pale ale
local
Korean barley tea (boricha)
international
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice beef chuck thinly against the grain, cut tofu into cubes, and slice daikon, zucchini and mushroom into thin, even pieces.
2
Heat vegetable oil in a heavy pot over medium-high heat and sear beef for 3 minutes, turning once, until browned on both sides.
3
Add minced garlic, gochugaru and gochujang to the pot and stir over medium heat for 1 minute until fragrant and darkened.
4
Pour in beef stock and soy sauce, bring to a boil over high heat, then reduce to medium-low and simmer for 25 minutes until beef is tender.
5
Add daikon and simmer for 10 minutes until translucent at the edges, then add zucchini, mushroom and tofu and simmer gently for 8 minutes until zucchini is tender.
6
Stir in scallions and sesame oil, season with black pepper, and simmer 1 minute until scallions wilt.
7
Plate
Ladle stew into a deep bowl and serve immediately alongside cooked white rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g beef chuck
- 200g200g soft tofu
- 4 tbsp4 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 3 cups720ml beef stock
- 4 cloves4 cloves garlic
- 90g90g daikon radish
- 90g90g zucchini
- 50g50g mushroom
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 200g200g cooked white rice, to serve
