Spicy beef and vegetable stew
Prep 15 min Cook 2 hr 20 min Serves 4
400g beef brisket 1 onion, peeled and quartered
10 garlic cloves, peeled, 6 left whole, 4 crushed
1 tbsp vegetable oil 150g shiitake mushrooms, sliced
1 leek, halved and thinly sliced
2 tbsp soy sauce
2 tbsp roasted sesame seed oil
3 tbsp gochugaru (Korean red pepper powder)
1½ tsp salt
10 spring onions, halved lengthways then cut into 6cm long strips
Cooked rice, to serve (optional)
Put the brisket in a medium pan and cover with three litres of water. Bring to the boil, reduce the heat a little, add the onion and the whole garlic cloves, and simmer for two hours with the lid off; spoon off any froth that rises to the surface. Top up with water while cooking to ensure the meat is submerged.
Transfer the brisket to a plate and set aside to cool. Strain the stock through a fine sieve, into a bowl or jug, and discard the flavouring ingredients. When the brisket is cool enough to handle, slice or tear the meat into thin, bite-sized strips, discarding any fat.
In the same pan, heat the vegetable oil over a medium heat, add the mushrooms and leek, and saute for five minutes. Add the beef, soy sauce, crushed garlic, sesame seed oil and gochugaru powder.
Turn up the heat and fry for one to two minutes until aromatic. Pour 1.3 litres of the strained stock back into the pan (freeze the rest for future use). Add the salt and bring to the boil, then reduce the heat a little and add the spring onions. Simmer for three minutes, until all the flavours have come together and serve in bowls with rice alongside if you like. From Our Korean Kitchen by Jordan Bourke and Rejino Pyo (Orion)