Beef Gochujang Stew

Steps

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1. 1
   Prepare all ingredients: cut beef into bite-sized pieces, peel and chop potatoes, cut zucchini into chunks, chop onion and mushrooms, cube the firm tofu, mince garlic, slice green onions (keeping white and green parts separate), and thinly slice the chili pepper.
   ▶ ≈1:23
2. 2
   In a small bowl, mix together gochujang, soy sauce, fish sauce, sugar, Korean chili pepper flakes, dashida, and black pepper to create a seasoning paste.
   ▶ ≈5:08
3. 3
   Heat oil in a pot over medium-high heat. Add beef and cook for about 6 minutes until fat renders. Reduce heat to low, add garlic, white parts of green onions, and the seasoning paste, then sauté for 2 to 3 minutes until fragrant.
   ▶ ≈6:03
4. 4
   Add rice water and bring to a boil. Add onions, potatoes, and mushrooms, then boil over medium-high heat for about 12 minutes until potatoes are tender.
   ▶ ≈7:09
5. 5
   Add tofu, zucchini, and chili pepper, then simmer for another 10 minutes until zucchini is tender. Taste and season with salt as needed.
   ▶ ≈7:30
6. 6
   Garnish with red chilies and green parts of the green onions, then serve hot with rice.
   ▶ ≈8:04