Korean Spicy Soft Tofu Stew

If you have around 45 minutes to spend in the kitchen, Korean Spicy Soft Tofu Stew might be a tremendous gluten free and dairy free recipe to try. This main course has 644 calories, 39g of protein, and 29g of fat per serving. This recipe serves 4 and costs $3.49 per serving. If you have sugar, sesame oil, fresh ginger, and a few other ingredients on hand, you can make it. It is perfect for Autumn. 537 people have made this recipe and would make it again. It is brought to you by Foodie Crush. Plenty of people really liked this Korean dish. With a spoonacular score of 94%, this dish is spectacular. Try Soondubu Jjigae (Korean Soft Tofu Stew), Spicy Soft Tofu and Seafood Stew, and Korean-style Tofu, Vegetable, and Beef Stew for similar recipes.

Servings: 4

 

Ingredients:

1 teaspoon freshly ground black pepper

1½ pound flat iron steak

1 tablespoon grated fresh ginger

3 cloves garlic, chopped

1 tablespoon gochujang (Korean hot pepper paste)

2 green onions, chopped

1 onion, peeled, quartered and sliced

1 Asian pear, peeled, cored and chopped

1 tablespoon roasted sesame oil

Sesame seeds

1 small shallot, chopped

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon canola or vegetable oil

White rice for serving

Equipment:

plastic wrap

food processor

bowl

frying pan

Cooking instruction summary:

Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up.Thinly slice the flat iron steak across the grain into about -inch slices. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.In a food processor, combine the Asian pear, shallot, garlic and grated ginger until smooth. Add the soy sauce, sesame oil, sugar, gochujang and black pepper and pulse until combined. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil. Add the meat, onions and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes. Garnish with chopped green onion and sesame seeds. Serve with rice, kimchi, Korean pickled cucumbers and Korean glazed potatoes.

 

Step by step:


1. Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up.Thinly slice the flat iron steak across the grain into about -inch slices.

2. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.In a food processor, combine the Asian pear, shallot, garlic and grated ginger until smooth.

3. Add the soy sauce, sesame oil, sugar, gochujang and black pepper and pulse until combined.

4. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil.

5. Add the meat, onions and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes.

6. Garnish with chopped green onion and sesame seeds.

7. Serve with rice, kimchi, Korean pickled cucumbers and Korean glazed potatoes.


Nutrition Information:

Quickview
644k Calories
39g Protein
29g Total Fat
55g Carbs
30% Health Score
Limit These
Calories
644k
32%

Fat
29g
45%

  Saturated Fat
10g
67%

Carbohydrates
55g
19%

  Sugar
9g
11%

Cholesterol
112mg
37%

Sodium
636mg
28%

Get Enough Of These
Protein
39g
78%

Vitamin B12
8µg
143%

Selenium
61µg
87%

Zinc
13mg
87%

Manganese
0.96mg
48%

Phosphorus
454mg
45%

Vitamin B6
0.9mg
45%

Vitamin B3
7mg
38%

Copper
0.72mg
36%

Iron
6mg
34%

Vitamin B2
0.47mg
28%

Potassium
802mg
23%

Magnesium
89mg
22%

Vitamin B5
2mg
22%

Vitamin B1
0.3mg
20%

Vitamin K
17µg
17%

Fiber
4g
16%

Calcium
127mg
13%

Vitamin C
7mg
8%

Folate
33µg
8%

Vitamin E
0.66mg
4%

Vitamin A
83IU
2%

covered percent of daily need
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