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)
Instructions:
- 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.
- 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.
- Saute Aromatics:
- In the same pot, add a bit more oil if needed. Saute the minced garlic and sliced onions until they become translucent.
- Add Vegetables:
- Stir in the sliced carrots and continue to sauté for a couple of minutes until they soften.
- 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.
- Adjust Seasoning:
- Taste the stew and adjust the seasoning if needed. You can add more soy sauce or sugar if you prefer.
- Finish the Stew:
- Stir in sesame oil and rice vinegar. Let it simmer for an additional 10 minutes.
- Serve:
- Ladle the Korean beef stew over cooked rice. Garnish with sliced green onions and sesame seeds.
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