Braised Beef and Potato Stew (Baek Jong-won Style)
Mastering the Art: Baek Jong-won’s Delicious Braised Beef and Potato Recipe
This dish elevates simple braised potatoes to a new level by incorporating tender beef bulgogi strips. The result is a deeply savory and slightly sweet stew, reminiscent of a flavorful jangjorim (soy-braised meat), perfect for a hearty meal. It’s an irresistible side dish that makes a bowl of rice disappear in no time!
Main Ingredients- 2 medium Potatoes
- 2/3 cup Beef Bulgogi Strips (approx. 100g)
- 1/2 Onion
- About 4 Korean Green Chili Peppers (Kkwari Gochu)
Cooking Instructions
Step 1
First, cut the beef bulgogi strips into bite-sized pieces, about 2-3 cm. It’s best to cut them relatively large so they don’t fall apart during cooking.
Step 2
Peel the 2 medium potatoes and cut them into large, roughly 3cm cubes. Cutting them too small can lead to mushiness, so keeping them chunky will ensure a pleasant texture.
Step 3
Trim the stems off the 4 Korean green chili peppers and cut them into about 3 equal pieces. Their mild heat and aroma will nicely complement the stew.
Step 4
Chop the 1/2 onion into pieces slightly smaller than the potatoes. The onion’s natural sweetness will dissolve into the sauce, enhancing its overall flavor profile.
Step 5
In a wide pot or deep pan, combine the cubed potatoes and the prepared beef. Pour in approximately 2.5 cups (about 400ml) of water, ensuring the ingredients are mostly submerged. Gently separate any clumps of beef. Bring this mixture to a boil over high heat.
Step 6
Once the water begins to boil, add 4 Tbsp of brown sugar and 1/3 cup (about 50ml) of corn syrup. Stir well until the sugar is dissolved. Feel free to adjust the sweetness by adding more or less syrup and sugar. After mixing, reduce the heat to medium.
Step 7
Continue to simmer over medium heat, adding the chopped onion to the pot. Cook until the onion becomes translucent and tender, allowing its sweetness to infuse into the broth.
Step 8
When the onions have softened, pour in about 2/3 cup (approx. 100ml) of soy sauce. Once the mixture returns to a boil, stir in 1/2 Tbsp of minced garlic. Reduce the heat to medium-low, cover the pot, and let it simmer for about 7-8 minutes, allowing the flavors to meld and the sauce to thicken slightly. Spooning some of the broth over the ingredients occasionally will help distribute the seasoning evenly.
Step 9
As the stew nears completion, turn off the heat. Add the cut Korean green chili peppers to the pot. Cover and let the residual heat cook the peppers. This method helps maintain their crisp texture. Serve this delicious braised beef and potato stew hot with a side of rice!
