Ingredients:
1/2 potato
100 grams beef (chuck)
1/3 onion
1/3 vegetable stock cube
2 teaspoons gochujang (Korean chili paste)
1 1/3 cups water
1 teaspoon grapeseed oil
Instructions:
Peel the potato and cut it into large, bite-sized cubes. Cut the onion into large chunks.
Wrap the beef in paper towels to remove excess blood, and trim off any excess fat. Cut the beef into cubes smaller than the potato pieces.
In a pot, heat the grapeseed oil over high heat. Add the beef and potatoes, and stir-fry until the beef is browned.
Once the beef is nicely seared, add the water and the vegetable stock cube. Cover the pot and let it boil for 5 minutes.
Reduce the heat to medium, add the gochujang, and stir until well mixed. Add the onion, cover again, and simmer for another 8 minutes until everything is tender.
[Source: W Table]
(Soegogi gochujang stew, spicy beef stew, beef and gochujang stew, Korean chili paste beef stew, gochujang-braised beef stew)
cheesuk@heraldcorp.com
