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Beef Gochujang Stew

Beef Gochujang Stew
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Fragrant Beef Gochujang Stew, slow-cooked to perfection resulting in a rich juicy meat sauce with a spicy kick

  • Author: Flaevor
  • Total Time: 3 hours, 30 minutes
  • Yield: 4 1x
  • Category: Beef
  • Cuisine: Korean Stew

Ingredients

Scale
  • 1.2 kilos beef shank
  • 1 onion, chopped fine
  • 1 celery, chopped fine
  • 1 carrot, grated with a box grater
  • 4 garlic cloves, minced
  • 1 potato, peeled and grated with a box grater
  • Large knob ginger
  • 1 tbsp apple vinegar
  • 4 star anise
  • 1 Tbsp Sichuan peppercorns, ground down
  • 1 tsp coriander seeds
  • 1 tsp red chilli flakes
  • 2 Tbsp gochujang paste
  • 1 tbsp honey
  • 1 tbsp soy
  • 3 cups beef stock
  • Rice for serving
  • Sesame seeds for garnish (optional)

Garnish

  • 2 spring onions
  • Small bunch coriander
  • 1 tbsp lime juice

Instructions

  1. Using a frying pan with no oil, quickly dry roast spices until fragrant, approx 1 minute. Remove and grind down to a powder.
  2. Season beef with salt. In a large pot, heat vegetable oil until smoking. Add beef shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and set aside.
  3. Using the same pan, fry onion, celery, carrot, and garlic until soft.
  4. Add another splash of oil to the pan along with the spice mix. Cook a few minutes until fragrant, stirring around so spices don’t stick or burn.
  5. Next, add gochujang paste. Cook for 1 minute.
  6. Add stock, honey, soy, apple cider vinegar and grated potato to the pot, and combine well. Now place the beef shanks into the sauce, bring to a boil, place a lid on top, and simmer for 3 hours.
  7. Cook rice or noodles according to packet instructions.
  8. Coriander garnish: Combine spring onions, coriander, lime in a small bowl.
  9. The meat should have fallen off the bone by now. To divide into small pieces use two forks to shred. Make sure all the bone marrow has melted away from inside the bones and into the sauce. If not use a knife to remove it and stir through. Discard bones.
  10. Serve Beef stew on top of rice or mix into noodles. Squeeze over lime and garnish with coriander and spring onion. Sprinkle with sesame seeds if you have them.

Keywords: Beef Gochujang Stew, Gochujang Stew, Korean Stew, Korean beef Jjigae, Korean Jjigae, lime and coriander oil, What is gochujang used for

Find it online: https://flaevor.com/beef-gochujang-stew/