Ingredients with Measurements:
- 1 lb. beef brisket, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. doenjang (Korean soybean paste)
- 1 cup dugyeonju (Korean rice wine)
- 2 cups water
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1 cup sliced carrots
- Salt and pepper to taste
- Chopped scallions for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Ladle
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.
3. Add chopped onion and minced garlic to the pot and cook until onion is translucent.
4. Stir in soy sauce, gochujang, and doenjang until well combined.
5. Pour in dugyeonju and water and bring to a boil.
6. Reduce heat to low and let simmer for 30 minutes.
7. Add sliced mushrooms, zucchini, and carrots to the pot and let cook for an additional 10-15 minutes or until vegetables are tender.
8. Season with salt and pepper to taste.
9. Ladle stew into bowls and garnish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning beef brisket, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 14g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or pork shoulder.
- Dugyeonju can be substituted with sake or white wine.
- Gochujang can be substituted with sriracha or chili paste.
- Doenjang can be substituted with miso paste.
Variations:
- Add tofu or other protein of choice.
- Use different vegetables such as potatoes, sweet potatoes, or spinach.
- Add noodles or rice for a heartier meal.
Tips and Tricks:
- Brown the beef brisket well for added flavor.
- Adjust the amount of gochujang and doenjang to your desired level of spiciness and saltiness.
- Let the stew simmer for at least 30 minutes to allow the flavors to meld together.
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve stew in individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with steamed rice and banchan (Korean side dishes).
Suggested Side Dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
- Steamed rice
Troubleshooting Advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, let it simmer for longer to reduce and thicken.
Food Safety Advice:
- Make sure to cook the beef brisket 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:
Dugyeonju is a traditional Korean rice wine made from nuruk (a type of fermentation starter) and rice. It has a sweet and slightly sour taste and is often used in cooking.
Flavor Profiles:
Savory, slightly sweet, and slightly sour.
Serving Suggestions:
Serve hot as a main dish with steamed rice and banchan.
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Region: Korean