North Korean-style Kuzu Kapama

Ingredients

In this North Korean adaptation of Kuzu Kapama, we incorporate Korean chili paste (gochujang) and Korean chili flakes (gochugaru) to infuse the dish with a spicy kick. Additionally, we use Korean soy sauce (ganjang) and Korean rice wine (makgeolli) to enhance the flavors and add depth to the stew. These modifications give the dish a distinct North Korean flair while still maintaining the essence of the original Turkish recipe. We alse have the original recipe for Kuzu kapama, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon Korean chili paste (gochujang) 1 tablespoon Korean chili paste (gochujang)
• 1 teaspoon Korean chili flakes (gochugaru) 1 teaspoon Korean chili flakes (gochugaru)
• 2 tablespoons Korean soy sauce (ganjang) 2 tablespoons Korean soy sauce (ganjang)
• 1 tablespoon Korean rice wine (makgeolli) 1 tablespoon Korean rice wine (makgeolli)
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the Korean chili paste, Korean chili flakes, Korean soy sauce, and Korean rice wine. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the carrots, potatoes, and red bell pepper to the pot. Pour in the beef broth and season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have developed.
6. 6.
   Serve the North Korean-style Kuzu Kapama hot, garnished with fresh cilantro. Enjoy with steamed rice.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into bite-sized pieces.
• Korean chili paste (gochujang) — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Korean chili flakes (gochugaru) — If you can't find gochugaru, you can substitute with regular chili flakes, but the flavor won't be as authentic.
• Korean soy sauce (ganjang) — If Korean soy sauce is not available, you can use regular soy sauce as a substitute, but the taste may differ slightly.
• Korean rice wine (makgeolli) — If you can't find makgeolli, you can replace it with dry sherry or rice vinegar for a similar effect.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb in the Korean chili paste, chili flakes, soy sauce, and rice wine for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to add other vegetables such as mushrooms or zucchini to customize the stew to your liking.
• Serve the stew with a side of kimchi for an authentic Korean experience.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to meld.

Serving advice

Serve the North Korean-style Kuzu Kapama hot in individual bowls, accompanied by steamed rice. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange a few slices of red bell pepper and carrot on top of the stew before serving. Sprinkle some additional Korean chili flakes for a touch of vibrant red.