After two weeks of doing almost nothing that doesn't involve sous vide, I felt like it was time to step off, go back to basics and make something that I would have loved before I discovered sous vide. I think I will have to start using the term BSV and ASV from now on.
"Oh, I was so naive back in the day. I, too, used to love to BBQ steak BSV"
"Oh, you poach in vinegar water? How cute. This is the only way I can imagine cooking eggs ASV"
You get the picture.
So, there is no funny story to accompany this dish. The day I made this, it was supposed to be sunny and 9C and, instead it was more like 2C and overcast. Is that an improvement over sunny and -33456666C?
Does that mean I am still not bitter and have not decided that 2C and overcast is freezing cold and I was not getting out of my pjs for freezing cold?
Of course not.
I bought some stewing beef and I have been eating a ton of Korean food lately so I made a Koreanish Beef Stew, using gochujang to give it a sweet, spicy, umami whammy bite to warm me up until the sun can come out and I can finally put some clothes on and go outside again.
Spicy Gochujang Beef Stew
400g stew beef
kosher salt and freshly ground black pepper
1 red onion, cut into 8ths (chunky, not finely chopped will do)
3 cloves garlic sliced
1" piece of ginger, sliced
4 large, dried shiitake mushrooms, soaked in hot water to cover for 20 minutes
1 1/2 cup chicken stock
2 tbls soy sauce
1 tbls mirin
2 tbls gochujang
1 tsp sesame oil
1 large potato, 1/2" dice
scallion, sliced for garnish
Heat up a glug of oil in a small soup pot. Salt and pepper your stew beef and brown, in batches, removing the beef to a bowl until it's all done. Add a bit more oil in the pan and sauté the onions, garlic and ginger for a minute, until it's really fragrant before you add the beef and accumulated juices back into the pot.
Now pour in the stock, soy sauce, mirin, gochujang and sesame oil and mix well. Remove the mushrooms and cut the large shiitakes in quarters and throw those in along with the soaking liquid, cover the pot, lower the heat to low and simmer for a couple of hour, checking it from time to time to give it a stir and make sure it's not sticking.
About 25 minutes before you are ready to eat it, add in the diced potato, cover and cook until the potato is tender.
To serve, scatter each bowl with some sliced scallion.