Beef and Tofu Stew in a Skillet
Beef tofu stew in a skillet is a quick, rustic Korean dish. With marbled beef, soft tofu, and zucchini in a spicy seafood broth, it's pure comfort!
Equipment
Ingredients
- 1/2 lb (225g) beef sirloin with some visible fat very thinly sliced
- 16 oz (450g) soft tofu sliced
- 1 zucchini sliced
- 1/2 onion sliced
For seafood stock
- 4 cups (760 ml) water
- 6 large dried anchovy
- 4-5 dried shredded pollock
- 10 dried shrimp
To season the beef
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 clove garlic finely minced
- dashes black pepper
For the seasoning paste:
- 2-3 tbsp Korean chili flakes (gochugaru)
- 2 cloves garlic chopped
- 2 tbsp Korean soup soy sauce (gukganjang)
- 3 tbsp green onion finely chopped
Instructions
- To make seafood stock; In a pot, pour about 4 cups of water, add the dried anchovies, shrimps and pollock pieces. Bring to boil and let them simmer over low heat for 5 minutes. Set aside to cool.
- To season the beef; In a mixing bowl combine beef with soy sauce, sugar, 1 garlic cloves minced, and black pepper. Toss together to mix. Set aside.
- For the seasoning paste: In a small mixing bowl, mix all the seasoning paste ingredients and set aside.
- In a 9-10 inch skillet, arrange tofu, zucchini, and onion on the bottom. Place beef and the seasoning paste on top. Pour over the stock until the the tofu slices and the zucchinis are barely covered, about 2-3 cups of stock.
- Bring the stew to boil on high heat as you spread the meat and the seasoning paste around to cook evenly, then reduce the heat to low and simmer for 5-7 minutes or until beef is fully cooked and zucchini is tender. Season with more Korean soup soy sauce according to your taste. Serve hot with rice.
Video
Nutrition
Calories: 230kcal | Carbohydrates: 11g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 960mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1338IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 3mg