Hearty & Spicy Beef Stew: Perfect for Chilly Days!
Warm up from the inside out with this comforting Korean Beef Stew (So-gogi Jjigae), perfect for cold weather. Utilize your beef stew meat for a rich and flavorful dish.
This recipe uses beef stew meat to create a delicious and satisfying Korean beef stew. It’s a wonderfully warming dish that pairs perfectly with a bowl of rice on a cool day. Tip: While not in the original recipe, adding a piece of dried kelp (dashima) when making the broth significantly enhances the umami flavor!
Core Ingredients- 50g glass noodles
- 1L water (for kelp broth)
- 1 sheet dried kelp (dashima)
- 1 stalk green onion
- 1/2 onion
- 300g Korean radish (mu)
- 1 bunch enoki mushrooms
- 5 perilla leaves
- 150g firm tofu
- 300g beef stew meat
Cooking Instructions
Step 1
First, soak the 50g of glass noodles in lukewarm water for about 20 minutes until they are fully softened. This helps them maintain a chewy texture without becoming mushy in the stew.
Step 2
In a pot, combine 1L of water with the 1 sheet of dried kelp. Let it steep for about 30 minutes to create a rich kelp broth, which forms the flavorful base of our stew. Be careful not to steep the kelp for too long, as it can release a bitter taste.
Step 3
Cut the green onion into approximately 3-4cm lengths. These chunks will add a refreshing flavor and aroma to the stew as it cooks.
Step 4
Dice the 1/2 onion into large square pieces. As the stew simmers, the onion will naturally release its sweetness into the broth.
Step 5
Slice the 300g of Korean radish thinly into bite-sized, semi-circular pieces (nabak-sseolgi). This slicing method allows the radish to absorb the flavors well and cook to a tender consistency.
Step 6
Trim the base off the 1 bunch of enoki mushrooms and then separate them into two halves. These will add a pleasant, slightly chewy texture.
Step 7
Wash the 5 perilla leaves and then thinly slice them into strips, about 1cm thick. Their distinct, aromatic fragrance will beautifully complement the stew’s flavors.
Step 8
Cut the 150g of firm tofu into roughly 2-3cm cubes or squares. Tofu adds a lovely soft texture and absorbs the stew’s rich broth.
Step 9
Remove and discard the rehydrated kelp from the broth. Leaving it in while cooking can sometimes make the stew taste cloudy.
Step 10
In a deep pot or Korean earthenware pot (ttukbaegi), heat 3 Tbsp of chili oil over high heat. Add the 300g of beef stew meat and stir-fry quickly until the outside of the beef just turns opaque. This searing locks in the juices, ensuring the beef remains tender.
Step 11
Once the beef has just browned on the outside, add the sliced Korean radish to the pot and stir-fry for another 2-3 minutes. Coating the radish with oil helps bring out its sweetness and prepares it to absorb the seasonings.
Step 12
When the radish begins to soften slightly, pour in the prepared kelp broth. Add 6 Tbsp of soy sauce and 3 Tbsp of fish sauce (or anchovy sauce). Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes to allow the flavors to meld and slightly reduce the liquid.
Step 13
After the initial simmering, add the remaining kelp broth. Stir in 3 Tbsp of red pepper flakes, the diced onion, green onion chunks, and cubed tofu. Increase the heat back to high and bring the stew to a rolling boil. This step ensures all the ingredients cook together harmoniously.
Step 14
Once the stew is boiling again, add the 2 Tbsp of minced garlic, the soaked glass noodles, prepared enoki mushrooms, and sliced perilla leaves. Continue to simmer for a few more minutes until the glass noodles are cooked through and all the flavors have blended beautifully. Your delicious Korean Beef Stew is ready to be enjoyed piping hot!
