Beef and Tofu Stew in a Skillet
Beef tofu stew made in a skillet is a quick and and easy way of enjoying rural style Korean stew. Adjust the heat level according to your preference. Look for thin slices of beef that has some marbling.
Equipment
Ingredients
- 5-6 large dried anchovy
- 10 dried shrimp
- 3-4 dried shredded pollock
- 1/2 lb beef sirloin very thinly sliced
- 16 oz soft tofu sliced
- 1 zucchini sliced
- 1/2 onion sliced
- 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
- 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.
- In a mixing bowl combine beef with soy sauce, sugar, 1 garlic cloves minced, and black pepper. Toss together to mix. Set aside.
- In a small mixing bowl, mix all the seasoning paste ingredients.
- 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. Season with more Korean soy sauce for soup according to your taste.
- Sprinkle more green onion on top to garnish. Serve hot with rice.