Korean Food Made Simple by Judy Joo

Author:Judy Joo
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2016-05-03T12:00:00+00:00

MRS. KIM’S GOCHUJANG STEW

MRS. KIM’S GOCHUJANG JJIGAE

SERVES 6

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 chile-packed stew at the restaurant, I had to ask Mrs. Kim for the recipe.

1½ pounds skirt steak, beef brisket, or flank steak, trimmed of fat

1 tablespoon kosher salt or sea salt

10 cloves garlic, grated or minced

¼ cup gochujang (Korean chile paste)

2 teaspoons gochugaru (Korean chile flakes)

2 teaspoons freshly ground black pepper

¾ pound Yukon Gold potatoes, cut into ½-inch slices

1 onion, thinly sliced

7 ounces firm tofu, drained and cut into ¾-inch cubes

1 medium zucchini, halved lengthwise and cut into ½-inch slices

1 jalapeño, thinly sliced

Steamed White Rice (page 106), for serving

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.