Mrs Kim’s Gochujang Stew

Name: Mrs Kim’s Gochujang Stew (Mrs Kim’s Gochujang Jjigae)
Cuisine: Korean
Ingredients: 700 g (1½ lb) skirt steak, beef brisket or flank steak, trimmed of fat; 700 g (1½ lb) skirt steak, beef brisket or flank steak, trimmed of fat; 700 g (1½ lb) skirt steak, beef brisket or flank steak, trimmed of fat; 1 tbsp sea salt; 10 cloves garlic, grated or finely chopped; 70 g (2½ oz) gochujang (Korean chilli paste); 70 g (2½ oz) gochujang (Korean chilli paste); 2 tsp gochugaru (Korean chilli flakes); 2 tsp gochugaru (Korean chilli flakes); 2 tsp freshly ground black pepper; 350 g (12 oz) Yukon Gold or Russet potatoes, cut into 1 cm (½ in) slices; 350 g (12 oz) Yukon Gold or Russet potatoes, cut into 1 cm (½ in) slices; 1 onion, thinly sliced; 200 g (7 oz) firm tofu, drained and cut into 2 cm (¾ in) cubes; 1 medium courgette, halved lengthways and cut into 1 cm (½ in) slices; 1 jalapeño, thinly sliced; Steamed White Rice, to serve

Mrs Kim’s Gochujang Jjigae

Preparation info

Serves
6

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This recipe is from the lovely owner of Los Angeles’s famed Parks BBQ, Mrs Jenee Kim. After my dear friend Craig Min introduced me to this chilli-packed stew at the restaurant, I had to ask Mrs Kim for the recipe.

Ingredients

700 g (1½ lb) skirt steak, beef brisket or flank steak, trimmed of fat
1 tbs

Asia
Korea
Los Angeles
Gluten-free

Method

IN A MEDIUM heavy-based saucepan, combine the beef, salt and 1.5 litres (2½ pints) water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 3-3½ hours, occasionally skimming off any scum that rises to the top, until the meat is very tender.

Transfer the meat to a chopping board, cover with clingfilm to keep it moist and set aside. Pass the braising l