Korean Beef Mushroom Stew

Quick answer

Total time: 42 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Soegogi-beoseot-jjigae is a Korean stew featuring thinly sliced beef with oyster mushrooms and shiitake mushrooms in a beef stock base.

The beef stays tender throughout the cooking time because it is cut thin, and the two varieties of mushrooms contribute layered umami that deepens the broth considerably. Firm tofu absorbs the surrounding liquid and takes on the flavors of the stew while adding protein and body to the pot. Onion and green onion provide sweetness and fragrance that round out the savory base. The stew is seasoned simply with soup soy sauce and garlic, which keeps the natural flavors of beef and mushroom prominent. Tearing oyster mushrooms by hand along their grain allows the broth to penetrate the fibers better than cutting, and removing the tough stems from shiitake mushrooms before adding them keeps the broth clean and free of bitterness.

Ingredients

servings

IngredientAmountUnit

sliced beef300 gg

oyster mushrooms180 gg

shiitake mushrooms120 gg

firm tofu220 gg

onion120 gg

green onion60 gg

soup soy sauce2 tbsptbsp

minced garlic1 tbsptbsp

beef stock1000 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Pat 300 g sliced beef dry with a paper towel and cut it into bite-size pieces.

If the surface stays wet, the beef will steam instead of browning, so press firmly and keep the pieces separated before cooking.
2

Prep

Tear 180 g oyster mushrooms along the grain, then remove the tough stems from 120 g shiitake mushrooms and slice the caps.

Cut 220 g tofu into 2 cm cubes, chop the onion coarsely, and slice the green onion diagonally.
3

Control

Heat a pot over high heat until hot, then add the prepared mushrooms and stir for about 1 minute.

Remove them once their aroma rises and the edges look slightly dry, before too much liquid collects in the pot.
4

Control

Return the pot to medium heat, add the beef and 1 tablespoon minced garlic, and stir-fry for 3 minutes.

When the surfaces turn brown, skim off only obvious excess fat so the broth stays clean.
5

Control

Pour in 1000 ml beef stock and 2 tablespoons soup soy sauce, then bring it to a boil over high heat.

Lower to medium, simmer for 8 minutes, and skim foam as it rises to the surface.
6

Finish

Add the onion and seared mushrooms, simmer for 7 minutes, then add the tofu and green onion and cook 4 minutes more.

Serve when the tofu turns faintly yellow from the broth and any floating fat has been skimmed.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thinly sliced beef and oyster mushrooms simmer together in this savory soegogi beoseot jjigae.
Finish cue: Add the onion and seared mushrooms, simmer for 7 minutes, then add the tofu and green onion and cook 4 minutes more.
Avoid this: Tear 180 g oyster mushrooms along the grain, then remove the tough stems from 120 g shiitake mushrooms and slice the caps.