Hearty and Delicious Beef and Potato Stew (Jjageuli)
Quick & Nutritious Beef and Potato Jjageuli from Your Fridge
Whip up a satisfying and flavorful meal using potatoes and ground beef you already have at home. This recipe is perfect for clearing out your fridge with common ingredients, delivering a deep and rich taste that’s truly exceptional.
Main Ingredients
- 150g Ground Beef (marinating with sesame oil and pepper enhances flavor)
- 3-4 Potatoes (approx. 300-400g, peeled and sliced about 0.7cm thick)
- 1 Onion (medium size, peeled and roughly sliced)
- 1 Green Onion (cut into approx. 10cm lengths)
- 5-6 cloves Garlic (minced, or 1.5 Tbsp)
- 1/3 Zucchini (optional, sliced into half-moons about 0.7cm thick)
Seasoning Ingredients
- 4 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Sugar
- 1.5 Tbsp Maesil Extract (Korean plum syrup; can substitute with corn syrup or rice syrup if unavailable)
- 4 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Sugar
- 1.5 Tbsp Maesil Extract (Korean plum syrup; can substitute with corn syrup or rice syrup if unavailable)
Cooking Instructions
Step 1
Peel the potatoes and slice them into thick rounds, about 0.7cm thick. Cutting them generously helps them hold their shape and texture while cooking.
Step 2
Peel and roughly slice the onion. The onion’s sweetness will dissolve into the broth, adding a wonderful umami depth.
Step 3
In a pot or wok, combine the sliced potatoes and 2 cups (approx. 400ml) of cold water. Bring to a simmer over medium heat. Once the potatoes are partially tender (about 5-7 minutes), add the ground beef. Break up the beef as it cooks, ensuring it doesn’t clump together.
Step 4
In a small bowl, mix together the soy sauce, gochugaru, sugar, and maesil extract until well combined. Pre-mixing the sauce makes the final steps much smoother.
Step 5
Once the potatoes and beef are mostly cooked, pour in the prepared seasoning mixture. Add the chopped green onion and, if desired, sliced red chili peppers or jalapeños for extra heat. Add chili peppers if you prefer a spicier dish.
Step 6
Finally, add the sliced zucchini. Zucchini cooks quickly, so adding it towards the end prevents it from becoming mushy. You can omit the zucchini if you don’t have it.
Step 7
Cover the pot and let it simmer over medium-low heat for another 10-15 minutes, or until all ingredients are fully cooked and the sauce has slightly reduced to a thick stew consistency. Stir occasionally to prevent sticking. Once the sauce is nicely thickened and the flavors have melded, your delicious Beef and Potato Jjageuli is ready! Serve it over a bowl of hot rice for an incredibly satisfying meal.
