Korean Tomato Beef Rib Stew
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ripe tomato, roughly chopped, goes into an otherwise familiar beef short rib stew and turns the broth tangy and thick.
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It melts into the gochujang sauce, leaving hardly a trace except a deeper red.
Ingredients
Instructions
- 1
Soak 700g of beef short ribs in cold water for 20 minutes to draw out the blood, then rinse under running water.
Fully draining the blood removes the gamey smell and makes the broth clean.
- 2
Blanch the ribs in the pot with water over high heat for 10 minutes to remove impurities, then discard that water.
Rinse the ribs in cold water once more and return to the pot.
- 3
Pour in 1100ml of fresh water, add 1 coarsely chopped onion and 1.5 tablespoons of minced garlic, and simmer over medium heat for 25 minutes. The broth takes on a golden color when the ribs are halfway cooked.
- 4
Coarsely chop 350g of ripe tomatoes and cut 250g of potato into large 3cm pieces, then add both to the pot.
Coarsely chopped tomatoes dissolve quickly into the broth and add acidity.
- 5
Dissolve 1 tablespoon gochujang, 1 tablespoon gochugaru, and 1.5 tablespoons dark soy sauce into the broth and simmer over medium heat for 12 more minutes. The broth thickens as the tomato acidity and pepper heat meet the rendered fat from the ribs.
- 6
Once a chopstick slides through the potato without resistance, turn off the heat and let rest for 3 minutes.
Resting allows the residual heat to penetrate the ribs evenly and deepen the flavor.
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