Hearty Beef and Mushroom Stew
ZIPBAP TV) Super Simple Golden Recipe: Rich and Flavorful Beef and Mushroom Stew
A comforting and hearty Beef and Mushroom Stew, simmered with the refreshing taste of mushrooms and radish! This recipe elevates the classic by adding napa cabbage and tofu for an even richer and more satisfying meal. It’s a soul-warming soup perfect for any Korean table.
Main Ingredients- 1 Tbsp minced garlic
- 200g beef (stewing cut)
- 1/2 onion
- 3-4 dried shiitake mushrooms (or 2 fresh shiitake mushrooms)
- 1/4 head napa cabbage
- 1/2 block firm tofu
- 1/2 stalk green onion
- 2 Tbsp soy sauce (for soup)
- Salt or salted shrimp paste to taste
Cooking Instructions
Step 1
Heat 1 Tbsp of cooking oil in a wide pot over high heat. Add 1 Tbsp of minced garlic and 200g of beef (stewing cut). Stir-fry until the beef is browned on all sides; this helps to remove any gamey odor and develop a richer flavor.
Step 2
Once the beef is mostly cooked through, add 1/2 onion, thinly sliced, and continue to stir-fry together. The onion will become translucent and release its natural sweetness, complementing the beef.
Step 3
When the onion has softened and become translucent, pour in 5 cups (1L) of your prepared anchovy-dashima broth or water. Bring the mixture to a boil over high heat.
Step 4
Once the stew comes to a rolling boil, add the shiitake mushrooms (soaked dried ones or fresh), cut into bite-sized pieces (about 2-3cm), and 2 Tbsp of soy sauce for soup. If using dried shiitake mushrooms, you can enhance the flavor further by using the soaking liquid as part of the broth.
Step 5
When the stew boils again, add the napa cabbage, cut into large pieces, the cubed tofu, and the sliced green onion. Let it simmer for another 5-7 minutes until all the ingredients are tender. Finally, season with salted shrimp paste or salt to your preference. Your delicious Beef and Mushroom Stew is ready to be enjoyed piping hot!
