Spicy and Hearty Beef Brisket and Potato Gochujang Stew
Beef Brisket and Potato Gochujang Stew: A Comforting Stew That’s Both Mild and Spicy
Perfect as a side dish with drinks or when you’re craving something warm and spicy. ♥
Stew Ingredients
- 150g beef brisket slices
- 1/4 zucchini
- 1 potato
- 1/2 onion
Gochujang Stew Seasoning
- 4.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 4 cups water
- 4.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 4 cups water
Cooking Instructions
Step 1
1. Prepare the vegetables. Wash and prepare the potato, onion, and zucchini. You can cut them into your preferred sizes. I like to cut them into bite-sized cubes, so I’ve diced them. This ensures that all the ingredients cook evenly.
Step 2
2. Sauté the beef brisket to enhance its savory flavor. Heat 1 Tbsp of sesame oil in a pot over high heat. Add the beef brisket slices and stir-fry until they are lightly browned and some fat has rendered out. While the brisket releases fat, adding a touch of sesame oil first will add a richer, nuttier flavor. Once the brisket is partially cooked, add 0.5 Tbsp of minced garlic and stir-fry together until fragrant.
Step 3
3. Create the broth and simmer the ingredients. To the same pot where you sautéed the brisket, add 4 cups of water. Then, add all the seasoning ingredients (4.5 Tbsp gochujang, 0.5 Tbsp gochugaru, 1 Tbsp doenjang, and the remaining 0.5 Tbsp minced garlic). Using only gochujang can sometimes result in a heavy flavor, so adding doenjang and gochugaru together creates a more complex and spicy profile – this is the secret! Stir well to dissolve the pastes and bring the broth to a boil over high heat. Once boiling, add the prepared potatoes and onions first, then reduce the heat to medium and simmer until the potatoes are tender. When the potatoes are about halfway cooked, add the zucchini and continue to simmer until everything is tender. Be careful not to overcook, as the starch from the potatoes can make the stew too thick. You’ll know it’s ready when a chopstick easily pierces a potato. This method ensures a delicious stew that highlights the natural flavors of the ingredients.
Step 4
4. Enjoy your finished stew. Served with freshly cooked rice, this Beef Brisket and Potato Gochujang Stew makes a satisfying meal. Its spicy and deep flavor also makes it an excellent accompaniment to drinks. ♥ Give it a try – the spicy and rich taste is truly wonderful!
