Korean Beef Brisket & Water Parsley Chili Stew
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The brisket is seared first to render its fat, and the gochujang and chili flakes are fried in that fat to build the base of the broth.
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The minari, cut into 5 cm lengths, waits on the side until just before the heat goes off, then goes in only long enough to wilt.
Ingredients
Instructions
- 1
Slice the potatoes and onions into chunky 2 cm pieces, and cut the washed water parsley into 5 cm segments, keeping them separate to add at the very end of cooking.
- 2
Add 320g of beef brisket to a preheated pot over medium heat and stir-fry for 1 minute until the fat renders out, which will create a rich and savory broth.
- 3
Stir in 2 tablespoons of gochujang, 1 tablespoon of chili flakes, and 1 tablespoon of minced garlic, sautéing for 30 seconds while ensuring the spices do not burn in the fat.
- 4
Pour in 1300ml of beef stock along with the potatoes and onions; bring to a boil, then reduce the heat and simmer for 12 minutes until the vegetables are tender.
- 5
Add 250g of firm tofu cut into bite-sized cubes and simmer for 5 more minutes, allowing the tofu to absorb the red broth until the stew reaches a substantial thickness.
- 6
Add the water parsley for the final 30 to 60 seconds just to let it wilt slightly without losing its herbal fragrance, then immediately turn off the heat and serve.
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