Ingredients with Measurements:
- 1 lb. of beef brisket, sliced thinly
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp. of vegetable oil
- 6 cups of water
- 1 cup of kkul-tarae (Korean honeycomb toffee)
- 2 tbsp. of soy sauce
- 1 tbsp. of gochujang (Korean chili paste)
- 1 tbsp. of gochugaru (Korean chili flakes)
- 1 tbsp. of sesame oil
- 1 tsp. of sugar
- Salt and pepper to taste
- 2 green onions, sliced
- 1 red chili pepper, sliced
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced beef brisket and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic and cook until the onion is translucent, about 3-5 minutes.
4. Pour in the water and bring to a boil.
5. Add the kkul-tarae, soy sauce, gochujang, gochugaru, sesame oil, sugar, salt, and pepper.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the kkul-tarae is melted and the beef is tender.
7. Garnish with sliced green onions and red chili pepper.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 22g
- Protein: 25g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Kkul-tarae can be substituted with regular toffee or caramel candy.
- Gochujang can be substituted with sriracha or other chili paste.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add sliced carrots, potatoes, or mushrooms for extra vegetables.
- Use chicken or pork instead of beef.
- Add a can of drained and rinsed black beans for a Mexican twist.
Tips and tricks:
- Make sure to slice the beef thinly to ensure it cooks evenly.
- If the stew is too thick, add more water to thin it out.
- Taste the stew as it cooks and adjust the seasoning as needed.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until warmed through.
Presentation ideas:
- Serve the stew in individual bowls with a side of rice and a sprinkle of sesame seeds.
Garnishes:
- Sliced green onions and red chili pepper
Pairings:
- Serve with a side of rice and a cold beer.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the stew is too sweet, add more soy sauce or gochujang to balance out the flavors.
- If the stew is too spicy, reduce the amount of gochujang or gochugaru.
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:
- Kkul-tarae is a traditional Korean candy made from honey and malt syrup that is stretched and folded into thin layers.
Flavor profiles:
- Sweet, savory, and spicy
Serving suggestions:
- Serve the stew hot with a side of rice and garnished with sliced green onions and red chili pepper.
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Region: Korean