← Nouns Cooking · Korean

Ingredients

• 250 g beef (sirloin, chuck or ribeye), thinly sliced
• 1 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 3 tbsp Gochujang
• 1 tbsp Gochugaru (Korean chilli flakes)
• ½ tbsp Doenjang (Korean soybean paste)
• 1.2 l rice-rinsing water or plain water
• 2 medium potatoes, cut into 2 cm chunks
• 1 Onion, cut into chunks
• ½ Courgette (zucchini), halved and sliced 1 cm thick
• 4 shiitake mushrooms, sliced
• 300 g firm tofu, cut into cubes
• 1 tbsp soup soy sauce or soy sauce
• 1 tbsp Fish sauce
• 2 Spring onion, sliced
• 1 Green chilli, sliced (optional)
• Black pepper

Method

1. Heat the oil in a pot over medium-high heat and stir-fry the beef with the garlic for 2–3 min, until it loses its pink colour.
2. Turn the heat down, add the gochujang, gochugaru and doenjang and stir for 1 minute so the pastes fry and darken slightly without catching.
3. Pour in the water, add the potatoes and bring to the boil. Simmer for 10 min, skimming off any foam.
4. Add the onion, courgette and mushrooms and simmer for 8–10 min more, until the potatoes are tender and starting to thicken the broth.
5. Slide in the tofu, season with soup soy sauce and fish sauce, and simmer for 5 min. Finish with spring onion, chilli and black pepper and serve with rice.

Tips

• Rice-rinsing water (the cloudy water from washing rice) gives the broth a silky body; save the second rinse.
• For a vegan pot, skip the beef and fish sauce, use vegetable stock and add extra mushrooms.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish Aaron and Claire