Description
Discover how to make a delicious Korean Spicy Gochujang Stew with our easy-to-follow recipe. Warm, flavorful, and perfect for any mealtime!
Ingredients
- 1 pound (454 g) (450 grams) beef stew meat, cut into bite-sized pieces
- 2 tablespoons (30 ml) gochujang (Korean red chili paste)
- 1 tablespoon (15 ml) gochugaru (Korean red pepper flakes)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 2 cups (480 ml) (480 milliliters) beef broth
- 1 cup (240 ml) (240 milliliters) water
- 2 medium potatoes, peeled and diced
- 1 medium carrot, sliced
- 1 zucchini, sliced
- 1 cup (240 ml) (150 grams) mushrooms, sliced
- 1 block (14 ounces (397 g)/400 grams) firm tofu, cubed
- 2 green onions, sliced
- Salt, to taste
- Pepper, to taste
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add the beef stew meat and cook until browned on all sides.
- Stir in minced garlic and sliced onion; cook until the onion is translucent.
- Add gochujang and gochugaru; stir to coat the meat evenly.
- Pour in the soy sauce, beef broth, and water; stir to combine.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add potatoes and carrots to the pot; cover and cook for 10 minutes.
- Stir in zucchini and mushrooms; cook for another 5 minutes.
- Gently add the cubed tofu; simmer for an additional 5 minutes.
- Season the stew with salt and pepper to taste.
- Garnish with sliced green onions before serving.
