Ingredients with Measurements:
- 1 lb beef brisket, cut into bite-sized pieces
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 4 cups water
- 2 packs of ramen noodles
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Heat vegetable oil in a large pot over medium-high heat. Add beef brisket and cook until browned on all sides, about 5-7 minutes.
2. Add sliced onion and minced garlic to the pot and cook until onion is translucent, about 3-5 minutes.
3. In a small bowl, mix together gochujang, soy sauce, sugar, and sesame oil. Add the mixture to the pot and stir until the beef and onions are coated.
4. Pour in 4 cups of water and bring to a boil. Reduce heat to low and let simmer for 1 hour, or until the beef is tender.
5. While the beef is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
6. Once the beef is tender, season with salt and pepper to taste.
7. To serve, divide the cooked ramen noodles into bowls and ladle the daktoritang over the noodles. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the beef
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 52g
Protein: 36g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Ramen noodles can be substituted with udon noodles or soba noodles.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot while simmering the beef.
- Use chicken instead of beef for a lighter version of the dish.
- Add a boiled egg or sliced avocado as a garnish.
Tips and tricks:
- Browning the beef before simmering adds flavor to the dish.
- Adjust the amount of gochujang to your desired level of spiciness.
- Letting the beef simmer for a longer time will result in a more tender meat.
Storage instructions:
Store leftover daktoritang and ramen noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the daktoritang and ramen noodles separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the daktoritang and ramen noodles in separate bowls and let guests assemble their own bowls.
Garnishes:
Sliced green onions, boiled egg, sliced avocado
Pairings:
Kimchi, pickled vegetables, steamed rice
Suggested side dishes:
Korean-style spinach, stir-fried vegetables, Korean-style potato salad
Troubleshooting advice:
- If the beef is tough, let it simmer for a longer time until it becomes 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.
Food history:
Daktoritang is a Korean spicy beef stew that originated in the Jeolla Province of South Korea.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve the daktoritang with ramen noodles as a main dish for lunch or dinner.
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Region: Korean