- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Ribeye and assorted vegetables simmer with umami-rich soybean paste in this soothing stew.
Ingredient:
- 10 small dried anchovies (about 1/4 ounce)
- 9 cups water
- 1 (8-ounce) boneless rib eye
- 1 1/2 tablespoons doenjang
- 1 tablespoon gochujang
- 2 teaspoons gochugaru (optional)
- 1/2 cup peeled and cubed daikon radish (about 1/2-inch pieces)
- 1/2 pound firm tofu, drained and cut into 1/2-inch-thick planks
- 3/4 cup fresh shiitake mushrooms, stemmed and cut into 1/2-inch slices (about 6 mushrooms)
- 1/2 cup chopped yellow onion
- 1/2 cup cubed zucchini (about 1/2-inch pieces)
- 2 scallions, cut on an angle into 1/3-inch pieces, plus more for garnish
- 2 garlic cloves, finely chopped
- 1 teaspoon kosher salt
- Cooked white rice, for serving (optional)
