Brisket and Zucchini Soft Tofu Stew

Ingredients

• 0.5 pound Beef brisket, thinly shaved
• 11 ounces Soft tofu (Soon-tofu)
• 1 cup Zucchini, sliced into half-moons
• 0.5 cup Onion, diced
• 1.5 cups Anchovy broth or water
• 2 tablespoons Gochugaru (Korean red chili flakes)
• 1 tablespoon Sesame oil
• 1 tablespoon Minced garlic
• 1 tablespoon Soy sauce
• 2 stalks Green onions, chopped
• 0.5 teaspoon Salt(optional)

Instructions

1. 1

   In a small pot or ddukbaegi, heat the sesame oil over medium heat.

2. 2

   Add the shaved brisket and minced garlic, sautéing until the beef is no longer pink.

3. 3

   Add the gochugaru and stir constantly for 1 minute to create a red chili oil, being careful not to burn the flakes.

4. 4

   Pour in the broth and soy sauce, then bring the mixture to a boil.

5. 5

   Add the diced onions and sliced zucchini, then simmer for 3-5 minutes until the vegetables are tender.

6. 6

   Carefully scoop the soft tofu into the pot in large chunks.

7. 7

   Let the stew boil for another 2 minutes to heat the tofu through.

8. 8

   Top with chopped green onions and serve immediately with a bowl of steamed rice.