Chueo-tang Style Spicy Korean Breakfast Stew
A complex, slow-simmered beef and Napa cabbage stew thickened with ground perilla seeds instead of rice, served with a side of steamed radish.
Total
2h 30m
Prep
30 min
Cook
2h
Serves
4
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Recipe serves 4
Ingredients
- 500 g Beef Brisket
- 1 head Napa Cabbage
- 3 tbsp Gochugaru
- 2 tbsp Doenjang
- 6 cloves Garlic
- 0.5 cup Perilla Seed Powder
- 4 stalks Green Onions
Instructions
- 1
Boil brisket in 2 liters of water with garlic and onion for 90 minutes until tender.
- 2
Shred the beef and reserve the broth.
- 3
Blanch the Napa cabbage, squeeze out excess water, and chop coarsely.
- 4
Mix cabbage with doenjang, gochugaru, and minced garlic.
- 5
Add cabbage mixture and shredded beef back to the broth.
- 6
Simmer for another 20 minutes, then stir in perilla seed powder to thicken.
- 7
Serve hot with sliced green onions.
Nutrition per serving
Calories
380
19% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 12 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 850 mg |
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