Soulful Beef Stew with Rice Cakes

Ingredients

In this adaptation, the traditional Korean Sundaeguk is transformed into a soulful beef stew by incorporating elements of Soul food cuisine. The original dish typically features blood sausages and beef broth, while this adaptation replaces the blood sausages with tender beef and introduces a richer and heartier broth. The addition of rice cakes and the use of soulful spices and herbs further enhance the flavors and textures, creating a unique fusion dish. We alse have the original recipe for Sundaeguk, so you can check it out.

• 1.5 lbs (680g) beef stew meat, cut into bite-sized pieces 1.5 lbs (680g) beef stew meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 cup (150g) rice cakes (tteok) 1 cup (150g) rice cakes (tteok)
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the carrots and potatoes to the pot and cook for a few minutes until slightly softened.
4. 4.
   Return the browned beef stew meat to the pot. Pour in the beef broth and water.
5. 5.
   Stir in the soy sauce, Worcestershire sauce, paprika, dried thyme, dried oregano, black pepper, salt, and cayenne pepper (if using).
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the beef is tender.
7. 7.
   Add the rice cakes to the pot and cook for an additional 10 minutes, or until the rice cakes are soft and chewy.
8. 8.
   Serve the Soulful Beef Stew with Rice Cakes hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Rice cakes (tteok) — Soak the rice cakes in cold water for 30 minutes before adding them to the stew. This will help soften them and ensure a pleasant chewy texture.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper or add a few dashes of hot sauce.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last few minutes of cooking.
• Feel free to add other vegetables such as celery or bell peppers to customize the stew to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve the stew with a side of cornbread or biscuits for a complete Soul food experience.

Serving advice

Serve the Soulful Beef Stew with Rice Cakes in deep bowls, allowing the flavors to meld together. Accompany it with a side of fluffy white rice to soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of chopped fresh parsley to add a pop of color. Serve it in rustic bowls or cast-iron pots for a cozy and inviting presentation.