dinner · korean
Spicy Korean Beef Stew with Bok Choy, Radishes & Egg Ribbons
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Instructions
1
Rinse the white rice in a fine-mesh strainer until the water runs clear, then combine it with cold water in a small saucepan over high heat.
2
While the rice water heats, slice the cremini mushrooms about 0.25 inch thick and gather them into a pile.
3
Once the rice boils, cover, reduce heat to low, and simmer 13 minutes, then pull it off the heat and keep covered.
4
Cut the green onion whites and light greens into 2-inch lengths, thinly slice the dark green tops into a small bowl for garnish, and mince the garlic.
5
Trim and thinly slice the radishes, then trim the bok choy and cut it crosswise into 1-inch pieces.
6
Set a 5-quart Dutch oven over medium-high heat with the vegetable oil.
7
While the pot heats, slice the flank steak against the grain into thin strips about 2 inches long.
8
Add the beef in an even layer and sear undisturbed 2 minutes until browned at the edges, then stir and cook 1 minute more.
9
Lower the heat to medium and stir in the garlic, green onion lengths, gochujang, paprika, crushed red pepper, and sesame oil for 1 minute until the beef is coated in a fragrant brick-red paste.
10
Add the mushrooms and radishes and stir 2 minutes until the mushrooms start to soften and glisten.
11
Pour in the beef broth, the remaining water, and the soy sauce, then cover, raise the heat to high, and bring to a boil, about 6 minutes.
12
Uncover, reduce to medium, and simmer 8 minutes until the radishes turn tender and translucent and the broth deepens to a glossy red.
13
While the stew simmers, beat the eggs in a liquid measuring cup with a fork until no streaks of white remain, then rinse the bean sprouts in the strainer.
14
Stir in the bok choy and bean sprouts and simmer 3 minutes until the bok choy stems are tender-crisp and the leaves wilt.
15
Drizzle the eggs over the simmering surface in a thin stream, leave untouched 30 seconds until they set, then gently stir into soft ribbons.
16
Off the heat, stir in the rice vinegar, then fluff the rice with a fork.
17
Ladle the stew into deep bowls, scatter with the sliced green onion tops, and serve the rice alongside.
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