Recipe: Perfect Beef Version of Spicy Stew (Dak Galbi Spinoff)

Beef Version of Spicy Stew (Dak Galbi Spinoff). Great recipe for Beef Version of Spicy Stew (Dak Galbi Spinoff). This is based on a recipe I saw on YouTube. I wrote it down on a piece of paper because it was so easy to make.

You already realize that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise. Another famous and equally delicious dish is Sega Wat, the beef version of this spicy stew. On restaurant menus you may find a couple of options - Key Sega Wat (spicy) and Alicha Sega Wat (mild). You can cook Beef Version of Spicy Stew (Dak Galbi Spinoff) using 18 ingredients and 4 steps. Here is how you cook that.

Ingredients of Beef Version of Spicy Stew (Dak Galbi Spinoff)

1. You need of Beef, cubed (originally chicken).
2. You need of [Marinade].
3. You need 1 tbsp of gochujang (spicy Korean red pepper paste).
4. It's 2 tbsp of red pepper powder (I used our regular chili powder).
5. It's 1 tbsp of soy sauce.
6. You need 1.5 tbsp of mirin.
7. You need 1 tbsp of honey.
8. You need 1 tbsp of sesame oil.
9. Prepare 0.5 inch of ginger, grated.
10. Prepare 4 cloves of garlic, grated.
11. It's of [To Cook].
12. You need 1/4 of of above marinade.
13. It's 1 tbsp of cooking oil.
14. You need 1/2 of Chinese cabbage, thinly cut.
15. You need 1 1/2 of carrots, thinly sliced.
16. You need 1 of large onion.
17. You need 1 of sweet potato.
18. You need To taste of salt, pepper and sugar.

We're making an authentic Sega Wat today and this one is middle of the road in its spiciness so you can add more heat if you prefer. Yukgaejang is a spicy, Korean soup dish made from beef brisket, scallions, and a whole host of other ingredients. It is considered very healthful and is a great comfort during cold months. Spicy Beef + Vegetable Stir Fry.

Beef Version of Spicy Stew (Dak Galbi Spinoff) instructions

1. In a large mixing bowl, mix the ingredients from 'Marinade'. MARINADE beef with 3/4 of the mix, keeping the 1/4 for cooking later.
2. REMOVE beef from marinade and gently simmer in cooking oil until 3/4 cooked through, about 2 to 4 minutes.
3. ADD vegetables (including onion) and leftover marinade into the pot together with the beef and cook till ready.
4. SEASON with salt, pepper, sugar to taste and serve with rice.

I wrote it down on a piece of paper because it was so easy to make. Just cut and dump almost everything into a pot and eat with rice. An all-in Korean-style spicy stew L S. Galbijjim (or kalbijjim, kalbi jjim) is braised beef short ribs, which is typically served on traditional holidays and special occasions in Korea. I make these ribs for my family quite often, especially for my elderly parents.