Cadon Niguk - Korean Beef Stew

Ingredients

• 500g (1.1 lb) beef chuck, cut into bite-sized pieces 500g (1.1 lb) beef chuck, cut into bite-sized pieces
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Korean chili paste (gochujang) 1 tablespoon Korean chili paste (gochujang)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 medium carrots, sliced 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
• 1 onion, sliced 1 onion, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) spinach 200g (7 oz) spinach
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef and cook until browned on all sides.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for a minute until fragrant.
3. 3.
   Pour in the beef broth, soy sauce, and Korean chili paste. Stir well to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the carrots, potatoes, and onions to the pot. Continue simmering for another 20 minutes, or until the vegetables are cooked through.
6. 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.
7. 7.
   Add the mushrooms and blanched spinach to the pot. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
8. 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.