Korean Tomato Beef Rib Stew
This fusion-style stew pairs beef short ribs with ripe tomatoes in a broth seasoned with gochujang and gochugaru. The ribs are simmered until the broth is deeply infused with beefy richness, and the tomatoes break down to add natural acidity and sweetness. Potato chunks cook until fluffy, lending substance, while onion rounds out the broth's sweetness. The combination of soy sauce and chili paste with tomato's brightness creates a flavor that feels both novel and familiar.
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Instructions
- 1
Soak short ribs in cold water for 20 minutes to remove blood, then rinse.
- 2
Parboil ribs in water for 10 minutes, then discard the water.
- 3
Add fresh water, ribs, onion, and garlic, then simmer 25 minutes over medium heat.
- 4
Roughly chop tomatoes and cube potatoes, then add them to the pot.
- 5
Stir in gochujang, gochugaru, and soy sauce; simmer 12 minutes until slightly thick.
- 6
When potatoes are tender, turn off heat and rest for 3 minutes before serving.
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