My family loves Korean dishes, and among the dishes , this stew is their favourite. It is also my favourite. It has meat, soup, tofu and vegetable in one dish. So normally I don’t need to cook other dishes when we are having this.
In Korea they normally used soft tofu instead of firm ones, but I prefer firm tofu. So it would be up to your preference.
Ingredients
- 400g beef shortplate, sliced further into smaller pieces
- 105g sliced yellow onion
- 30g minced garlic
- 125g cubed carrots
- 1 pack of mushroom (bunashimeji or enoki),
- 12g sesame oil
- 1800ml water
- 260g kimchi
- 180g gochujang (korean spicy paste) – depends on your own spicy tolerance level, so add it little by little according to your taste.
- 2 blocks of firm tofu or soft (to your preference) – big chunks
- 12g sugar or to taste
- fish sauce to taste
- green onion
Method
- Heat up your pot, add the sesame oil, then sauté your garlic and onion. Add in the beef slices, then sauté for about 2-3 minutes.
- Add the water. Followed by the kimchi, carrots and mushrooms. Let it boil
- Add the gochujang, note that the less gojujang you put, the less red the stew would be.
- Add the tofu followed by the fish sauce and sugar. Let it boil further for about 2-3 minutes
- Topped with green onions and serve hot.
ingredients. The paste can be bought at korean store or Fairprice supermarket 
my homemade kimchi, or you can buy from korean store or Fairprice supermarket 
sdr_vivid
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