One Pot Gochujang Beef Stew

Steps

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1. 1
   Cut 400g of beef into nicely sized pieces. You can use chuck, flap, or your preferred cut of beef.
   ▶ ≈2:07
2. 2
   Peel and cut potatoes (about 3) into bite-sized pieces. Cut zucchini (about 300g) into similar-sized chunks.
   ▶ ≈2:21
3. 3
   Chop 1 large onion and 5 mushrooms into bite-sized pieces.
   ▶ ≈3:14
4. 4
   Cut approximately 300g of firm tofu into small cubes.
   ▶ ≈3:36
5. 5
   Smash and mince 5 garlic cloves. Slice 2-3 green onions, keeping whites and greens separate (whites for cooking, greens for garnish). Slice 1-2 red chili peppers.
   ▶ ≈3:59
6. 6
   In a small bowl, combine the seasoning paste: 3 tbsp gochujang, 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp sugar, 2 tbsp Korean chili pepper flakes, 1 tbsp Korean beef stock powder, and black pepper to taste. Mix well.
   ▶ ≈4:32
7. 7
   Heat 1 tbsp oil in a pot over medium-high heat. Once hot, add beef and cook for about 6 minutes until the fat renders out.
   ▶ ≈5:16
8. 8
   Reduce heat to low, add garlic, white parts of green onions, and the seasoning paste. Sauté for 2-3 minutes until fragrant.
   ▶ ≈5:49
9. 9
   Add 6 cups of rice rinsing water and bring to a boil. Add onions, potatoes, and mushrooms. Boil over medium-high heat for about 12 minutes.
   ▶ ≈6:23
10. 10
    Once potatoes are tender, reduce heat to medium. Add tofu, zucchini, and red chili peppers. Simmer for another 10 minutes until zucchini is tender.
    ▶ ≈6:38
11. 11
    Taste and add salt to adjust seasoning if needed. Garnish with green parts of green onions and red chili pepper. Serve immediately.
    ▶ ≈6:52