Spicy Korean Beef Tofu Stew
Teriyaki Beef Kimbap and Sunset Beer

A comforting Korean feast featuring a bubbling spicy beef and tofu stew simmered in a rice cooker, paired with savory teriyaki beef kimbap and a refreshing sunset beer.

Ingredients

• 200 g beef
• 1 block tofu
• 1 pack enoki mushrooms
• 1 handful bean sprouts
• 2 green and red chili peppers
• 3 native eggs
• 1 bowl white rice
• 12 g light soy sauce
• 12 g dark soy sauce
• 4 g starch
• 30 g water
• 10 g oil
• 1 spoonful chili powder
• 0.5 spoonful white sugar
• 1 spoonful Korean chili paste
• to taste salt
• as needed minced scallions and garlic
• 1.5 sheets nori seaweed
• as needed pickled radish
• as needed cucumber
• 1 carrot
• as needed beef belly slices
• as needed teriyaki sauce
• as needed white sesame seeds
• as needed ice cubes
• as needed beer
• as needed red pomegranate syrup

Instructions

1. 1Slice the beef thinly

   

   Place the 200g of beef on a wooden cutting board and use a kitchen knife to cut the meat into thin slices.

   Tip: Cutting the beef thinly helps it cook quickly and absorb marinades much better.
2. 2Marinate the beef slices

   

   Add light soy sauce 12g, dark soy sauce 12g, starch 4g, water 30g, and oil 10g to the sliced beef in a red dish, then mix well by hand wearing a glove and marinate for 15 minutes.

   Tip: Marinating with starch and oil locks in moisture, ensuring the meat becomes tender and smooth.
3. 3Prepare the seasoning sauce

   

   Combine 1 spoonful of light soy sauce, 1 spoonful of chili powder, half a spoonful of white sugar, 1 spoonful of Korean chili paste, and half a small bowl of clear water in a small white bowl, and stir well.

   Tip: Stir thoroughly until the Korean chili paste is completely dissolved into the liquid mixture.
4. 4Simmer the sauce base

   

   Heat oil in a pan, sauté minced scallions and garlic until fragrant, then add the prepared seasoning sauce and a suitable amount of boiling water.

   Tip: Sautéing the scallions and garlic first builds a rich aromatic foundation for the soup base.
5. 5Transfer soup to the rice cooker

   

   Transfer the simmering soup mixture from the cooking pot into the inner pot of a white electric rice cooker.

   Tip: Using a rice cooker to simmer the stew provides steady, unattended heating.
6. 6Add enoki mushrooms and tofu

   

   Add the enoki mushrooms and tofu pieces into the stew inside the rice cooker pot, and continue simmering for a few minutes.

   Tip: Set the rice cooker to no-pressure mode so you can conveniently open the lid midway to add ingredients.
7. 7Add bean sprouts and marinated beef

   

   Add the bean sprouts and marinated beef slices into the simmering broth inside the rice cooker. Cook until the meat changes color and is tender, then season with a little salt before serving.

   Tip: Add the beef toward the end of simmering to keep the meat tender and prevent it from overcooking.
8. 8Prepare rice for cooking

   

   Wash the white rice thoroughly and place it into the rice cooker inner pot. Add clear water and 1 spoonful of oil, then select the high-pressure quick cooking mode to cook for 16 minutes.

   Tip: Adding a spoonful of oil helps give the cooked rice a glossy finish and distinct grains.
9. 9Stir-fry shredded carrots

   

   Spray oil into a frying pan, pour in the shredded carrots, and stir-fry until cooked. Season with a small pinch of salt.

   Tip: Shred the carrots evenly so they cook quickly and distribute uniformly when rolling the kimbap.
10. 10Fry the egg sheet

    

    Beat native eggs thoroughly and whisk them. Pour the mixture into a heated frying pan and fry until set into a thin egg sheet.

    Tip: Keep the heat low when pouring the eggs to ensure an even, thin sheet without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions