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:
covered percent of daily need
