This hearty Korean stew features tender chunks of beef, potato, and onion simmered in a rich gochujang broth. Infused with savory vegetable stock and a touch of spice, it’s comforting and bold—a perfect one-pot dish for chilly days that brings warmth and deep flavor to every spoonful.

Try this recipe from W Table.

W Table
W Table

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:

W Table
W Table

Peel the potato and cut it into large, bite-sized cubes. Cut the onion into large chunks.

W Table
W Table

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.

W Table
W Table

In a pot, heat the grapeseed oil over high heat. Add the beef and potatoes, and stir-fry until the beef is browned.

W Table
W Table

Once the beef is nicely seared, add the water and the vegetable stock cube. Cover the pot and let it boil for 5 minutes.

W Table
W Table

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]


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