Chef Ji Hye Kim emphasizes the importance of cooling the beef broth before seasoning, stating, "Once you simmer the beef to get the beef broth ready, cool the broth with the beef still in it until it is tepid. Take the beef out and pull them with the grain." This technique enhances the flavor as the beef absorbs the seasoning during preparation.
Kim highlights the significance of seasoning saying, "Then season [the beef] with soy sauce, scallions, garlic, sesame oil, and chili oil." She also notes that using doenjang, a staple of Korean cooking, can elevate the dish, allowing for a rich and complex flavor profile.
To enhance the spiciness of Korean beef stew, Kim suggests, "To increase the heat level, we recommended seasoning the cooked beef with another Korean pantry staple: gochujang." This fermented chili paste can add depth and heat, fulfilling seasoning needs for those looking to spice things up.
Kim also recommends pairing the stew with delicious side dishes, stating, "With such flavorful dish ready for dinner, you will want to balance it with side dishes, such as kimchi and Korean potato salad, and a bowl of steamed rice." This balancing act between flavors is key in Korean cuisine.
Collection
[
|
...
]