Korean Beef Stew by Dad Cooks Dinner

water or chicken stock, doenjang, flat iron steak, kosher salt, hot red pepper flakes, onion, zucchini, shiitake mushroom caps, extra-firm tofu, chili pepper, scalions, salt

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

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– 1 cup water or chicken stock
– 1/4 cup doenjang (Korean soybean paste)
– 2 pounds flat iron steak (or chuck blade steak), cut into 2 inch by 1/2 inch strips
– 1 teaspoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt
– 1/4 teaspoon hot red pepper flakes (optional)
– 1 medium onion, sliced thin
– 1 medium zucchini, cut into 1 inch cubes
– 1 ounce of shiitake mushroom caps, quartered (discard the stems)
– 12 ounce package extra-firm tofu, drained and cut into 1 inch cubes
– 1 chili pepper, sliced into rings
– 1 scallion, trimmed and cut into 1/2 inch pieces
– Salt to taste

Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

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