Korean Beef Brisket & Water Parsley Chili Stew
Rich, marbled beef brisket melts into a fiery gochujang broth while fresh water parsley cuts through the heat with its herbal brightness. The brisket's marbling melts into the broth, tempering the heat with a fatty richness, while the water parsley adds an herbal freshness that cuts through the spice. Chunks of potato and firm tofu absorb the red-tinged broth, making the stew both filling and flavorful.
Adjust Servings
Instructions
- 1
Cut potato and onion thick; cut minari into 5 cm lengths.
- 2
Briefly stir-fry brisket for 1 minute to render flavor.
- 3
Add gochujang, chili flakes, and garlic; sauté 30 seconds.
- 4
Pour in stock, add potato and onion, and boil for 12 minutes.
- 5
Add tofu and simmer 5 more minutes, adjusting seasoning.
- 6
Add minari for 1 final minute, then remove from heat and serve.
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