Korean Stew
Recipe
Korean Stew
FoFa says:
"This is the spicy Korean version of beef stew. You can adjust the spice of the dish with the chili paste. This is best served with hot rice.
The beef can actually be left out if you desire it that way. I also like lamb instead of beef. Pork works, chicken is over powered by the flavors.
This is better if you can actually get the fermented bean paste and the Asian chili paste, but that might just be me remembering the flavor from when I was in Korea. This used to be served more in the winter."
1 tablespoon sesame oil
1/2 lb steak, thinly sliced
6 cups water
2 tablespoons red chili paste
4 tablespoons soybean paste (an Asian fermented soybean paste, I have substituted Black Bean paste also)
1 tablespoon hot red pepper flakes
2 tablespoons minced fresh garlic cloves
1 medium potato, thinly sliced
1 yellow squash, sliced 1/2 inch thick
2 medium carrots, sliced thinly
1 medium onion, sliced
4 green onions, sliced
2 chilies or jalapeños, sliced
2 (10 ounce) packages extra firm tofu, cubed
In a large pot, heat sesame oil over medium heat. Add beef and saute until cooked through, about 4 minutes.
Add water and bring to a boil. Once boiling, add the pastes and chili powder and stir until dissolved.
Add the garlic and potato, and cook on medium high heat for 5 minutes.
Add the rest of the vegetable and tofu, and simmer for 10-15 minutes (until vegies are done).
Stir gently to avoid crumbling the tofu.
Serve with rice.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=475
