Spicy Gochujang Beef Stew
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? Of course. 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, ...