Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 onion, sliced
- 5 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 cup sliced shiitake mushrooms
- 1 cup sliced oyster mushrooms
- 1 cup sliced king oyster mushrooms
- 1 cup sliced enoki mushrooms
- 1 cup sliced bellflower root
- 1 cup sliced burdock root
- 1 cup sliced lotus root
- 1 cup sliced fernbrake
- 1 cup sliced dangmyeon (sweet potato noodles)
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- Salt and pepper to taste
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 sliced beef brisket and cook until browned, about 5-7 minutes.
3. Add sliced onion and minced garlic, and cook until onion is translucent, about 3-5 minutes.
4. Add beef broth and water, and bring to a boil.
5. Add sliced shiitake mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms, bellflower root, burdock root, lotus root, and fernbrake.
6. Stir in soy sauce and gochugaru, and season with salt and pepper to taste.
7. Reduce heat to medium-low and simmer for 30-40 minutes, or until vegetables are tender.
8. Add sliced dangmyeon and cook for an additional 5-7 minutes, or until noodles are cooked through.
9. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat for browning beef brisket
- Medium-low heat for simmering stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 32g
- Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Bellflower root can be substituted with carrots or parsnips.
- Burdock root can be substituted with turnips or rutabagas.
- Lotus root can be substituted with potatoes or sweet potatoes.
- Fernbrake can be substituted with spinach or kale.
- Dangmyeon can be substituted with any other type of noodle.
Variations:
- Add sliced tofu for a vegetarian version.
- Use chicken broth instead of beef broth for a lighter version.
- Add sliced chili peppers for a spicier version.
Tips and tricks:
- Soak dangmyeon in cold water for 30 minutes before cooking to soften.
- Use a ladle to skim off any impurities that rise to the surface of the stew while simmering.
- Adjust the amount of gochugaru to your desired level of spiciness.
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 with a side of rice.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean pancake (jeon)
- Steamed dumplings (mandu)
- Grilled meat (bulgogi)
Troubleshooting advice:
- If stew is too thick, add more water or broth to thin it out.
- If stew is too thin, simmer for a longer period of time to reduce liquid.
Food safety advice:
- Make sure 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:
- Sanmaneul-jeongol is a traditional Korean stew made with various mountain vegetables and beef.
Flavor profiles:
- Savory, umami, slightly spicy
Serving suggestions:
- Serve hot with rice and a side of kimchi.
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Region: Korean