Spicy Gochujang Beef Stew

By RoketJSquerl

Ingredients

• serves 4
• 400 g stew beef
• kosher salt and freshly ground black pepper
• oil
• 1 red onion, cut into 8ths (chunky, not finely chopped will do)
• 3 cloves garlic sliced
• 1 " piece of ginger, sliced
• 4 large, dried shiitake mushrooms, soaked in hot water to cover for 20 minutes
• 1 1/2 cup chicken stock
• 2 tbls soy sauce
• 1 tbls mirin
• 2 tbls gochujang
• 1 tsp sesame oil
• 1 large potato, 1/2" dice
• scallion, sliced for garnish

Details

Adapted from theyumyumfactor.blogspot.ca

Preparation

Step 1

Heat up a glug of oil in a small soup pot. Salt and pepper your stew beef and brown, in batches, removing the beef to a bowl until it's all done. Add a bit more oil in the pan and sauté the onions, garlic and ginger for a minute, until it's really fragrant before you add the beef and accumulated juices back into the pot.

Now pour in the stock, soy sauce, mirin, gochujang and sesame oil and mix well. Remove the mushrooms and cut the large shiitakes in quarters and throw those in along with the soaking liquid, cover the pot, lower the heat to low and simmer for a couple of hour, checking it from time to time to give it a stir and make sure it's not sticking.

About 25 minutes before you are ready to eat it, add in the diced potato, cover and cook until the potato is tender.

To serve, scatter each bowl with some sliced scallion.