BEEF STEW WITH BEAN PASTE

Beef Stew with Bean Paste image

Yield makes 4 servings

Number Of Ingredients 11

1 1/2 pounds boneless beef sirloin, cut into 1-inch cubes
2 tablespoons minced garlic
1/4 cup soy sauce
3 tablespoons dark sesame oil
1 large potato, peeled and diced
1 large onion, chopped
2 medium carrots, chopped
2 long fresh red chiles, 2 small fresh chiles, or hot red pepper flakes to taste
2 tablespoons go chu jang or dark miso, or to taste
2 tablespoons toasted sesame seeds (page 596) for garnish
2 tablespoons chopped scallion for garnish

Steps:

Marinate the meat in a mixture of the garlic, soy sauce, and 1 tablespoon of the sesame oil while you prepare the other ingredients.
Put the remaining sesame oil in a broad skillet or flameproof casserole with a lid over medium-high heat. Add the potato, onion, and carrots and cook, stirring occasionally, until the onion is softened and the potato and carrots begin to brown, about 10 minutes. Stir in the chiles and cook for another minute. Remove with a slotted spoon.
Add the meat and its marinade to the skillet and cook for about 2 minutes, stirring. Return the vegetable mixture to the pan and stir once or twice, then add the go chu jang and about 1 cup water (or use stock). Bring almost to a boil, then lower the heat and cover; cook the mixture gently until the meat is fairly tender, about 20 minutes. (You can prepare the dish to this point several hours in advance, cover, and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.) Garnish and serve.
Lighter and spicier: Reduce the meat to 1/2 pound. In step 3, add 1 cup chopped kimchi (page 444; also available at most Asian markets) along with the vegetables. When the meat is done, add 1/2 to 3/4 pound firm tofu, cut into 1/2- to 1-inch cubes. Heat through gently and serve as directed.