Serving 150919a
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Beef with Tofu & Vegetables
Korea
  -   Twoenjangchigae
Serves
Effort:
Sched:
DoAhead:  
4 main  
**
1 hr  
Yes
This stew offers a wide range of interesting textures and flavors. It is thick enough just to spoon onto the plate with your rice, providing some sauce for the rice. There are a lot of ingredients, but they're all very easy to handle, and the cooking time is very short.



8
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2
2/3
1/2
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1/2
4
2
5
2
2
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8
5
3
2
2
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8
oz
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t
t
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c
c
cl
oz
oz

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oz
oz


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oz
Beef (1)
-- Marinade
Sesame Oil, dark
Sugar
Pepper, black
-- Stock
Doenjang (2)
Water
Garlic
Onion
Carrot
Scallions
-- Vegetables
Black Mushrooms (3)
Onion
Zucchini, thin
Scallions
Chilis, Red (4)
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Tofu, Firm
Prep   -   (1 hr - 45 min work)
  1. Slice BEEF very thin across the grain, then into strips about 1 inch wide.
  2. Massage Marinade items into Beef. Let marinate for at least 30 minutes.
  3. Soak MUSHROOMS in warm water for at least 30 minutes. Remove stems and cut caps into halves or quarters depending on size.
  4. Make Stock:   Over a sauce pan, place a wire Strainer with the Doenjang in it. Pour 4 cups Water through the Doenjang, a little at a time, pressing the paste through the strainer until it is all in the pot. This prevents lumps.
  5. Crush GARLIC lightly. Cut ONION into chunks. Cut CARROT into chunks. Cut SCALLIONS into 3 inch lengths, white and green. Stir all into the sauce pan.
  6. Bring to a boil and simmer for about 30 minutes. Strain the stock, squeezing out all the liquid. Discard the solids. Return the stock to the sauce pan.
  7. Meanwhile:  Quarter ONION lengthwise and slice thin crosswise. Slice ZUCCHINI about 1/4 inch thick. Cut SCALLIONS into 2 inch lengths, white and green. Slice CHILIS about 1/8 inch thick. Mix all with Mushrooms.
  8. Cut TOFU into bite size cubes. Set aside.
Run   -   (15 min)
  1. Mix Vegetable mix into the Stock.
  2. Bring Stock to a boil, and simmer about 2 minutes.
  3. Stir in Beef and Tofu. Bring back to a boil and simmer another 2 minutes.
  4. Serve hot with rice (medium grain).
NOTES:
  1. Beef:   Weight is with all excess fat removed. Cooking time is very short, so select a tender cut, definitely no tougher than Chuck, and slice very thin.
  2. Doenjang:   This is a fermented soybean paste, very similar to Japanese shiro miso. It is an important ingredient that will be found in any Korean market. For details see our Doenjang page.
  3. Black Mushroom:   These are the same dried Shiitakes found in every Asian market and many supermarkets.
  4. Chilis, Red:   Around here, everyone uses red ripe Fresno chilis, but other fairly hot red ripe chilis could be used instead.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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