Savory Beef and Crown Daisy Soybean Paste Stew
How to Make a Deliciously Savory Beef and Crown Daisy Soybean Paste Stew
A perfect soup for when you’re craving something hearty! We’re sharing a recipe for a Beef and Crown Daisy Soybean Paste Stew that’s incredibly savory with a deep, umami flavor. We’ve packed it with sweet and tender crown daisies for a refreshing taste. It’s a wonderfully warming and nourishing soup ideal for chilly days. Made with a rich beef broth, it’s satisfying enough to be a meal on its own!
Main Ingredients- 250g beef for stew (lean cuts recommended)
- 300g fresh crown daisy (nalgari)
- 1 handful of radish (approx. 1/4 medium radish)
- 0.5 medium onion
- 1 handful of oyster mushrooms (or shiitake mushrooms)
- 1 stalk of green onion
- 1~1.2L anchovy-kelp broth (or rice water)
- 1~2 Cheongyang chili peppers (optional, for added spice)
Seasoning Ingredients- 2 Tbsp soybean paste (doenjang)
- 2~3 Tbsp soup soy sauce (or mix with 2 Tbsp fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 2 Tbsp mirin (rice wine for cooking) (to remove meat odor and enhance flavor)
- 2 Tbsp soybean paste (doenjang)
- 2~3 Tbsp soup soy sauce (or mix with 2 Tbsp fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru) (adjust to taste)
- 2 Tbsp mirin (rice wine for cooking) (to remove meat odor and enhance flavor)
Cooking Instructions
Step 1
Rinse the crown daisy leaves thoroughly under running water. Blanch them in boiling water with 0.5 Tbsp of salt for about 40 seconds to 1 minute. The goal is to remove the raw ‘green’ smell and keep them slightly crisp. Don’t overcook them, or they’ll become too soft!
Step 2
After blanching, rinse the crown daisy under cold water to cool them down. Squeeze out excess water firmly with your hands. This step is crucial for allowing the seasoning to penetrate well. Chop them into bite-sized pieces.
Step 3
Let’s prepare the soybean paste seasoning that will give our stew its signature flavor. Remember, you can adjust the saltiness while cooking, so start by seasoning to enhance the ingredients’ natural tastes.
Step 4
Pat the beef for stew dry with paper towels. Marinate it with half of the prepared soybean paste seasoning, mixing well. Let it rest for at least 10 minutes to tenderize the meat and allow the flavors to meld.
Step 5
In a separate bowl, combine the chopped crown daisy with the remaining half of the soybean paste seasoning and gently mix. Marinating the beef and crown daisies separately while you prepare the other vegetables is a very efficient way to manage your cooking time.
Step 6
Prepare a rich anchovy and kelp broth. While plain water works, using a broth made with dried anchovies and kelp will add a much deeper and more complex flavor. The key is to make a light broth so the anchovy flavor isn’t overpowering. (Rice water also adds a nice, subtle savory note.)
Step 7
Get your vegetables ready: radish for a hint of sweetness, oyster mushrooms for their delicate texture, onion for sweetness, and green onion for a fresh aroma. Oyster mushrooms are great, but shiitake mushrooms will also add a wonderful depth of flavor.
Step 8
In a pot, add the marinated beef and the roughly chopped radish. Sauté over medium heat. If it starts to stick, add a ladleful of broth (or water) at a time while stirring. This helps prevent sticking and ensures the beef cooks evenly. Make sure the beef is fully cooked at this stage to avoid any gamey taste in the broth.
Step 9
Pour in enough broth (or water) to generously cover the sautéed beef and radish (about 1 to 1.2 liters). Bring it to a boil over high heat. Once it’s vigorously boiling, reduce the heat to medium, cover the pot, and simmer for about 20 minutes until the radish is tender.
Step 10
Once the radish is tender, add the prepared mushrooms, onion, and chopped green onion.
Step 11
After the vegetables have cooked for a bit, add the seasoned crown daisy. Continue to simmer for another 20 minutes, allowing everything to soften and meld. If you prefer a spicier soup, add the chopped Cheongyang chili peppers at this stage. Taste the broth as it simmers and add more soybean paste or soup soy sauce if needed to reach your desired saltiness.
Step 12
Once all ingredients are well-cooked and the flavors have melded, turn off the heat. Cover the pot and let the stew rest for about 5 minutes. This resting period allows the flavors to deepen further, enhancing the overall taste. (This step is optional but recommended for a richer flavor.)
