Spicy Beef and Vegetable Stew (yuk gaejang)

Another Korean recipe tonight from Jordan Bourke and Rejina Pyo’s great book Our Korean Kitchen. We bought a great big bag of gochugaru red pepper powder and we’re damn well going to use it!

This isn’t a meal you cook in a hurry – there’s two hours of simmering involved, so there’s some planning required. We couldn’t lay our hands on brisket as suggested, but the casserole steak we ended up with seemed to work OK. Once again, the gochugaru is the star adding a flavour which is quite unlike anything in western cuisine and utterly delicious. That said, after two hour of simmering I was also hoping for something a bit more unctuous. This meal was really nice, but I didn’t think it was quite worth all the time it took!