Ingredients with Measurements:
- 1 lb beef brisket, cut into bite-sized pieces
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp sugar
- 2 cups water
- 1 bunch green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium-high heat.
2. Add beef brisket and cook until browned on all sides, about 5 minutes.
3. Add sliced onions and minced garlic, and sauté until onions are translucent, about 3 minutes.
4. In a small bowl, mix together soy sauce, gochujang, gochugaru, and sugar. Add this mixture to the pot and stir well.
5. Add water to the pot and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 1 hour or until the beef is tender.
7. Add sliced green onions to the pot and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5 minutes
Temperature:
Medium-high heat for browning beef
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef short ribs.
- Gochujang can be substituted with Sriracha sauce or red pepper flakes.
- Gochugaru can be substituted with paprika or cayenne pepper.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier meal.
- Use chicken instead of beef for a lighter version.
- Add tofu for a vegetarian option.
Tips and tricks:
- Browning the beef before simmering adds depth of flavor to the dish.
- Slicing the green onions thinly allows them to cook quickly and evenly.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sprinkle with sesame seeds or chopped cilantro for added flavor and color.
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Pickled vegetables such as cucumber or radish
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the beef is tough, simmer for an additional 15-30 minutes until tender.
- If the dish is too spicy, add more sugar or soy sauce to balance out the flavors.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Daktoritang is a Korean beef stew that is typically made with brisket or short ribs. It is a popular comfort food in Korea and is often served with rice and other side dishes.
Flavor profiles:
Daktoritang is a spicy and savory dish with a depth of flavor from the beef and the gochujang. The green onions add a fresh and slightly sweet note to the dish.
Serving suggestions:
Serve hot with steamed rice and a side of kimchi for a complete meal.
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Region: Korean