Spicy and Rich Beef and Glass Noodle Stew (Gogi Dangmyeon Jjigae)
Spicy and Rich Beef and Glass Noodle Stew (Gogi Dangmyeon Jjigae)
Warm and Hearty Beef and Glass Noodle Stew – Perfect for a Cold Winter Day! ☆
Introducing the ultimate beef and glass noodle stew, featuring a warm, rich broth that will soothe your body and soul. The combination of tender beef, chewy glass noodles, and fresh vegetables makes this dish incredibly satisfying. Its savory and slightly spicy flavor profile is perfect for enjoying with a bowl of rice. You can easily make this at home with simple ingredients, so be sure to add it to your winter menu. It’s a dish the whole family will love!
Key Ingredients- 400g Beef (e.g., Top Round, cut into cubes)
- 120g Dried glass noodles, pre-soaked in water
- 1 Korean chili pepper (Gochugaru), finely chopped (adjust for spice preference)
- 1/4 Zucchini, diced
- 1/2 block Firm tofu, diced
- 1/4 stalk Green onion (scallion), diagonally sliced
Seasonings & Broth- 3 cups (approx. 600ml) Anchovy and kelp broth
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp Salted fermented shrimp (Saeujeot), finely minced
- Pinch of black pepper
- 3 cups (approx. 600ml) Anchovy and kelp broth
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1/2 Tbsp Salted fermented shrimp (Saeujeot), finely minced
- Pinch of black pepper
Cooking Instructions
Step 1
First, cut the beef into bite-sized cubes, about 1.5cm each. This size allows the beef flavor to infuse well into the broth and makes it easy to eat.
Step 2
Finely chop the Korean chili pepper for a spicy kick. Slice the green onion diagonally. Dice the zucchini and tofu into pieces similar in size to the beef. Cutting the vegetables slightly larger will ensure a pleasant chewy texture.
Step 3
In a pot suitable for stew, pour in 3 cups of anchovy and kelp broth. Add 2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 2 Tbsp soy sauce for soup, 1/2 Tbsp finely minced salted fermented shrimp, and a pinch of black pepper. Bring this mixture to a boil, allowing the seasonings to dissolve well.
Step 4
Once the broth is boiling, add the cubed beef, zucchini, tofu, and chopped Korean chili pepper. Start by boiling over high heat to prevent the broth from becoming cloudy. Once it comes to a boil, reduce the heat to medium-low and let the ingredients simmer until tender.
Step 5
Check if the beef and vegetables are cooked through and tender. Then, add the pre-soaked glass noodles and simmer for another 1-2 minutes. The glass noodles will absorb the delicious broth, making the stew richer and thicker. Finally, add the sliced green onion, let it simmer for another moment, then turn off the heat. Your flavorful beef and glass noodle stew is ready! Enjoy it while it’s piping hot.
