This hearty stew blends tender beef brisket with a medley of mushrooms in a rich, spicy broth flavored with gochujang, doenjang, and garlic. Packed with depth and umami, the dish is balanced by fresh chiles and green onion—perfect for warming up on a chilly day.
Try this recipe from W Table.
Main Ingredients:
- 300 grams beef brisket
- 130 grams oyster mushrooms
- 80 grams enoki mushrooms
- 4 shiitake mushrooms
- 10 grams onion
- 50 grams green onion
- 1 Cheongyang green chile
- 1 red chile
- 2 tablespoons soy sauce (gukganjang)
- 2 tablespoons gochujang (Korean red chile paste)
- 1 tablespoon gochugaru (Korean red chile powder)
- 1 tablespoon minced garlic
- 1/2 tablespoon sugar
- 1/2 tablespoon doenjang (Korean soybean paste)
- 1 tablespoon sesame oil
- 800 milliliters water
Instructions:
Soak the beef in water for about 30 minutes to remove excess blood.
Slice the onion thinly and cut the green onion, Cheongyang chile and red chile into diagonal slices.
Trim the bases of the mushrooms. Separate the oyster mushrooms into pieces and slice the shiitake mushrooms into 1-centimeter pieces.
Heat sesame oil in a pot, add the beef and cook for about 1 minute.
Add water, soy sauce, gochujang, gochugaru, garlic, sugar and doenjang. Simmer for about 5 minutes.
When it starts boiling, add the mushrooms, onion, green onion and chiles. Continue cooking for another 5 minutes until the shiitake mushrooms are tender.
[Source: W table]
