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KOREAN BEEF & RED PEPPER STEW

KOREAN BEEF & RED PEPPER STEW

A curiosity for Korean food and complete lack of any kind of knowledge about lead me the Korean section in my local Asian supermarket. That's where I found Gochujang, a hot pepper paste that will change your life! I guarantee it! If you can't get to an Asian market, order some up here. It has such a distinct and potent flavour that is completely addictive. It works really well with beef and red peppers. This is a good introduction to Korean food if you're not familiar.

Here's what you'll need

  • 2 pounds beef (any roasting beef joint)
  • 1 cup rice flour
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 large red peppers (sliced thick)
  • 2 red chillies (more or less as you like)
  • 1 medium onion (chopped)
  • 6 cloves garlic (finely minced)
  • 2 tbsp butter
  • 2 tbsp soy sauce
  • ¼ cup gochujang (order some up from this link)
  • 1 good nub of fresh ginger
  • 1 tsp brown sugar
  • 3 cup chicken stock
  • 2 small tomatoes (cut into chunks)
  • 2 green onions to garnish
  • salt and pepper

Here's how

  1. cut the beef into chunks, as big or small as you like, but I really recommend at least 2 inch cubes for this

  2. KOREAN BEEF & RED PEPPER STEW

  3. season the beef with salt and pepper on all sides and dredge in the rice flour to coat

  4. KOREAN BEEF & RED PEPPER STEW

  5. heat some vegetable oil in a deep pot and brown the meat in batches, turning until brown all over

  6. scoop out and set aside

  7. in the same pot, heat the butter and sautee the onions, garlic, ginger, 2 red peppers, chillies until translucent and fragrant

  8. toss the meat back in, add the tomatoes, gochujang, soy sauce, sugar and chicken stock

  9. season and simmer for at least 2 hours, give or take depending how big you made the beef chunks

  10. in the last half hour add the last red pepper and cook until it softens, but still holds it's shape

  11. garnish with green onion and serve up with rice

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