Ingredients with Measurements:
- 1 lb. beef brisket, cut into bite-sized pieces
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 1 tsp. black pepper
- 2 medium zucchinis, sliced
- 2 green onions, chopped
- 1 tbsp. toasted sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. In a small bowl, whisk together the water, soy sauce, brown sugar, sesame oil, gochujang, and black pepper. Pour the mixture over the beef and onions in the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
5. Add the sliced zucchini to the pot and continue simmering for another 10-15 minutes, until the zucchini is tender.
6. Serve the daktoritang hot, garnished with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 345
Fat: 18g
Carbohydrates: 16g
Protein: 29g
Sodium: 1,480mg
Sugar: 11g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add other vegetables such as carrots, potatoes, or mushrooms.
- Use chicken or pork instead of beef.
- Make it spicier by adding more gochujang or red pepper flakes.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking.
- Adjust the seasoning to taste by adding more soy sauce or brown sugar if needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the daktoritang in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the daktoritang in individual bowls, garnished with chopped green onions and toasted sesame seeds.
Garnishes:
Chopped green onions and toasted sesame seeds.
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Korean-style spinach
- Stir-fried mushrooms
Troubleshooting advice:
- If the stew is too thick, add more water or beef broth to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to evaporate some of the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Daktoritang is a traditional Korean beef stew that is typically made with potatoes and carrots. This recipe adds zucchini for a fresh twist on the classic dish.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve the daktoritang hot with steamed rice and kimchi for a complete Korean meal.
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Region: Korean