Recipe
Cadon Niguk - Korean Beef Stew
Savory Delight: Korean Beef Stew with a Twist
4.5 out of 5
Indulge in the rich flavors of Korean cuisine with this hearty Cadon Niguk. This traditional beef stew is simmered to perfection, combining tender beef, aromatic spices, and a medley of vegetables for a comforting and satisfying meal.
Metadata
Preparation time
20 minutes
Cooking time
1 hour 25 minutes
Total time
1 hour 45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low carb, High protein
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
Ingredients
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500g (1.1 lb) beef chuck, cut into bite-sized pieces 500g (1.1 lb) beef chuck, cut into bite-sized pieces
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4 cups (950ml) beef broth 4 cups (950ml) beef broth
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon Korean chili paste (gochujang) 1 tablespoon Korean chili paste (gochujang)
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4 cloves garlic, minced 4 cloves garlic, minced
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1 tablespoon grated ginger 1 tablespoon grated ginger
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 medium carrots, sliced 2 medium carrots, sliced
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2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
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1 onion, sliced 1 onion, sliced
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200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
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200g (7 oz) spinach 200g (7 oz) spinach
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Salt and pepper to taste Salt and pepper to taste
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Steamed rice, for serving Steamed rice, for serving
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 15g, 4g
- Carbohydrates (total, sugars): 25g, 5g
- Protein: 35g
- Fiber: 5g
- Salt: 2g
Preparation
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1.In a large pot, heat the vegetable oil over medium heat. Add the beef and cook until browned on all sides.
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2.Add the minced garlic and grated ginger to the pot and sauté for a minute until fragrant.
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3.Pour in the beef broth, soy sauce, and Korean chili paste. Stir well to combine.
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4.Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender.
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5.Add the carrots, potatoes, and onions to the pot. Continue simmering for another 20 minutes, or until the vegetables are cooked through.
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6.Meanwhile, blanch the spinach in boiling water for 1 minute, then drain and rinse with cold water. Squeeze out any excess water and set aside.
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7.Add the mushrooms and blanched spinach to the pot. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
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8.Serve the Cadon Niguk hot with steamed rice.
Treat your ingredients with care...
- Beef chuck — For the most tender results, choose well-marbled beef chuck and cut it into bite-sized pieces against the grain.
- Korean chili paste (gochujang) — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce it for a milder flavor.
Tips & Tricks
- For an extra depth of flavor, marinate the beef in soy sauce and garlic for 30 minutes before cooking.
- If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
- Feel free to customize the vegetable selection based on your preferences and seasonal availability.
- Leftovers can be stored in the refrigerator for up to 3 days, allowing the flavors to meld even further.
- Garnish the stew with chopped green onions for a fresh and vibrant touch.
Serving advice
Serve the Cadon Niguk in individual bowls, accompanied by a bowl of steamed rice. Sprinkle some chopped green onions on top for added freshness. Enjoy this comforting stew with a side of kimchi for a traditional Korean dining experience.
Presentation advice
To enhance the presentation, arrange the beef and vegetables neatly in the bowl, ensuring each ingredient is visible. Drizzle a small amount of sesame oil on top for a glossy finish. Serve the stew piping hot to showcase its enticing aroma.
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