Spicy beef stew
Today, I'm going to put spicy beef hot pot on top. With potatoes and meat, put your chin on the hot rice and add a sip of the soup to make it moist. It's perfect for a bowl of rice
2 serving
Within 60 minutes
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Ingredients
  • Beef
    300g
  • Potato
    2ea
  • onion
    1/2ea
  • Cellophane noodles
    1handful
  • oyster mushroom
    1handful
  • leek
    1/2ea
  • crushed garlic
    1/3TS
  • Cheongju
    1TS
  • anchovy broth
    2cup
  • Soy sauce
    3TS
  • Red pepper powder
    2TS
  • Starch syrup
    1/2TS
  • crushed garlic
    1TS
Cooking Steps
STEP 1/4
Prepare the beef for bulgogi, pat it with a kitchen towel to remove the blood, season it with minced garlic and rice wine, and stir-fry it in a pot covered with cooking oil.
STEP 2/4
Prepare anchovy stock water in advance, and when the beef is cooked to a certain extent, add water and potatoes and bring to a boil.
STEP 3/4
When the water boils, add all the seasoning ingredients and bring to a boil for about 10 minutes. You can prepare enough anchovy stock water and add it after you taste it.
STEP 4/4
Add onions and mushrooms, simmer for another 5 minutes, make sure the meat and potatoes are cooked, then add the green onions and finish. Adjust the insufficient liver with soy sauce and anchovy stock.
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