10/03/2020
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| Korean beef and veggie stew using beet and radish tops! in a super flavorful rustic gochujang and doyenjang (Korean miso paste) sauce |
This week I
received Asian radishes, beets, kale, heirloom tomatoes, cherry tomatoes, arugula,
peppers, green salad mix, and parsley.
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| Heirloom tomato greens salad! |
Korean beef
and veggie stew is a very delicious and nutritious dish you can make any time
of the year. Better yet, it is a very
economic dish to make because you get to use tough cuts of meat which are much cheaper and use up any tough parts of veggies that we normally throw
away!! Pressure cooking is my favorite
method of cooking nowadays because it is quicker (energy efficient), and it
always delivers! 😊
Feature Recipe:
Korean beef and veggie (radish and beet greens) stew (pressure cooked):
Ingredients: beef chuck (2 lb.), veggies (radish and beet greens, or any tough stems and leaves of veggies), onion (chopped), peppers (sliced roughly), white wine or chicken stock (1/4 cup), gochujang (1 TB), Korean miso paste called doyenjang (1 TB), garlic (2 cloves, chopped), sesame oil, fish sauce (1TB, optional), mirin or white wine (2TB, optional), sugar (1 TB, or sweetener of choice) *Note: optional ingredients will impart more fuller flavor to the dish, but not essential.
😊
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| Main Ingredients used: pepper, garlic, radish and beet tops, sesame oil gochujang and doyenjang paste |
How:
1. Season beef with salt and pepper.
2. Brown beef both sides until nice and golden in a preheated heavy
bottomed pan such as cast-iron skillet.
3. Remove beef. In the same skillet, add onion
with white wine or chicken stock, scraping the bottom bits. Cook for about 3 min.
4. While onion cooks, prepare cooking liquid by mixing
gochujang, doyenjang, garlic, sesame oil, fish sauce, mirin (or wine) and sugar. Add about 2 cups of water or chicken stock
(preferably salt free).
5. Place all ingredients in the cooking pot
(pressure cooker) in the order listed: beef,
onion, peppers, cooking liquid and veggies (beet and radish tops). This is a very versatile dish: can even go well with bread and butter!! 😁
6. Cook for about 60 min. until meat is fork
tender and veggies are nice and tender!
7. Season to taste.
8. Serve
with rice, pasta or more cooked veggies or beans.
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| Korean beef and veggies stew ready to enjoy!! :) |
Thanks for visiting msfusionkorea.com and please leave comments to share with the world. See you in the next post! Happy cooking!! 😊💗