Ingredients with Measurements:
- 1 lb. beef chuck, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups makkŏlli (Korean rice wine)
- 2 cups beef broth
- 1 cup water
- 2 tbsp. soy sauce
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. sesame oil
- 1 tbsp. brown sugar
- 1 tsp. black pepper
- 2 cups chopped vegetables (carrots, potatoes, zucchini, mushrooms)
- 1 green onion, chopped (for garnish)
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. Add beef and cook until browned on all sides, about 5-7 minutes.
2. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
3. In a separate bowl, whisk together makkŏlli, beef broth, water, soy sauce, gochujang, brown sugar, and black pepper.
4. Pour the makkŏlli mixture into the pot with the beef and vegetables. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
5. Serve hot, garnished with chopped green onion.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning beef, then low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Beef chuck can be substituted with pork shoulder or chicken thighs.
- Makkŏlli can be substituted with sake or dry white wine.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add tofu or seafood (such as shrimp or clams) for a different protein option.
- Use different vegetables, such as bell peppers or bok choy, for a different flavor profile.
Tips and Tricks:
- For a thicker stew, mix 1 tbsp. cornstarch with 2 tbsp. water and add to the pot during the last 5 minutes of cooking.
- If you prefer a spicier stew, add more gochujang or red pepper flakes to taste.
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, garnished with chopped green onion and a sprinkle of black pepper.
Garnishes:
Chopped green onion and black pepper.
Pairings:
Makkŏlli stew pairs well with steamed rice and a side of kimchi.
Suggested Side Dishes:
Steamed rice and kimchi.
Troubleshooting Advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the stew is too salty, add more water or beef broth to dilute the flavor.
Food Safety Advice:
Make sure to cook the beef and vegetables to a safe internal temperature of 165°F.
Food History:
Makkŏlli is a traditional Korean rice wine that has been enjoyed for centuries. It is made by fermenting rice, water, and nuruk (a type of yeast) together.
Flavor Profiles:
Makkŏlli stew has a savory, slightly sweet flavor with a hint of spice from the gochujang.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean