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HomeRecipe for Korean Beef Stew with Chili by CWEB

Recipe for Korean Beef Stew with Chili by CWEB

Image by Sharon Ang

Recipe for Korean Beef Stew with Chili:

Korean Beef Stew with Chili

Ingredients:

  • 1.5 lbs (680g) beef stew meat, cut into bite-sized pieces
  • 1 large onion, thinly sliced
  • 3 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 thumb-sized ginger, grated
  • 1/2 cup soy sauce
  • 1/4 cup Korean chili paste (Gochujang)
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 4 cups beef broth
  • 2 tablespoons rice vinegar
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)
  • Cooked rice (for serving)

OrganicGreek.com

Instructions:

  1. Marinate the Beef:
    • Combine the beef with soy sauce, Korean chili paste (Gochujang), sugar, and grated ginger in a bowl. Let it marinate for at least 30 minutes, or refrigerate it for a few hours for more flavor.
  2. Sear the Beef:
    • Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated beef until browned on all sides. Remove and set aside.
  3. Saute Aromatics:
    • In the same pot, add a bit more oil if needed. Saute the minced garlic and sliced onions until they become translucent.
  4. Add Vegetables:
    • Stir in the sliced carrots and continue to sauté for a couple of minutes until they soften.
  5. Combine and Cook:
    • Return the seared beef to the pot. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours or until the beef is tender and the flavors meld together.
  6. Adjust Seasoning:
    • Taste the stew and adjust the seasoning if needed. You can add more soy sauce or sugar if you prefer.
  7. Finish the Stew:
    • Stir in sesame oil and rice vinegar. Let it simmer for an additional 10 minutes.
  8. Serve:
    • Ladle the Korean beef stew over cooked rice. Garnish with sliced green onions and sesame seeds.

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