Korean style beef stew

Man I love stews. All stews really.

This Korean style beef stew is fiery red and zweet and slightly spicy and super comforting. I don't know if it actually is a thing, but I just went for all Korean flavours I like most. Paired with home made kimchi of course.

Ingredients (5-6p):

• 1,5 kilo beef for stew • 2 onions • 6 garlic cloves • large thumbsize piece of ginger • 1 liter beef stock • 100 ml low sodium soy sauce • 2 tbsp brown sugar • 3 tbsp gochujang • 5 tbsp cooking sake • 1 tbsp sesame oil • 1 bell pepper • 2 large carrots • 2 tbsp mild Korean chilli powder • 50 gram butter • sesame seeds •

1. Start with prepping your Ingredients. Finely chop the ginger, garlic and one onion in a blender. Chop your vegetables and slice your beef into bitesize chunks. Set all aside.

2. Heat up a Dutch oven or other heavy pan. Fry the beef on high heat in 2 or 3 batches. Scoop out of the pan and set aside. Fry the garlic, onion and ginger in the leftover butter you used for the meat.

3. Put the meat back into the pan as soon as the onions and garlic start to brown. Add the gochujang and chilli powder and stir for a few minutes.

3. Add the beef stock, soy sauce, sugar, sesame oil and sake. The meat should be covered. Bring to a boil. As soon as it reached the right temperature, lower the heat and start the simmering. Stir occasionally.

4. After 3,5 hours, add the carrot, bell pepper and the other onion, which should be roughly chopped. Simmer for another 45 minutes till 1 hour. At the end, stir in the green part of the spring onions.

5. If the sauce is still a bit runny, you can thicken it with some cornstarch slush. Garnish with the other part of the spring onion and sesame seeds. You can serve the kimchi on the side or stir into the stew.

If you wanna make it a complete feast, you could also add cheese on top and pop it in the oven for a bit.

Enjoy!