Korean Beef Mushroom Stew
This stew features sliced beef with both oyster and shiitake mushrooms in a beef stock base. The thinly sliced beef stays tender, and the two types of mushrooms contribute layered umami that enriches the broth considerably. Firm tofu adds substance, while onion and green onion provide sweetness and aroma. Seasoned simply with soup soy sauce and garlic, the stew lets the natural flavors of beef and mushroom take center stage.
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Instructions
- 1
Pat beef dry and cut into bite-size pieces.
- 2
Stir-fry beef with garlic for 3 minutes.
- 3
Add beef stock and soup soy sauce, then boil 8 minutes.
- 4
Add onion and mushrooms, simmer for 7 minutes.
- 5
Add tofu and green onion, cook 4 more minutes, and serve.
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