germanvia groq
Winey Korean Jjigae Stew
A German-inspired twist on the traditional Korean jjigae stew, featuring a winey flavor profile and aerated texture.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●1 pound Beefthinly sliced
- ●1 medium Onionchopped
- ●2 inches Gingergrated
- ●2 teaspoons Korean chili flakes
- ●2 tablespoons Hazelnut oil
- ●1 cup Winey beer
- ●2 tablespoons Aerated Korean chili paste
- ●1 cup Water
- ●to taste Salt and pepper
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Instructions
- 1
Heat the hazelnut oil in a large pan over medium-high heat.
- 2
Add the beef and cook until browned, about 3-4 minutes.
- 3
Remove the beef from the pan and set aside.
- 4
Add the onion and ginger to the pan and cook until the onion is translucent, about 3-4 minutes.
- 5
Add the Korean chili flakes and cook for 1 minute.
- 6
Add the winey beer, aerated Korean chili paste, and water to the pan.
- 7
Stir to combine and bring the mixture to a boil.
- 8
Return the beef to the pan and cook until the stew is heated through, about 5-7 minutes.
- 9
Season with salt and pepper to taste.
- 10
Serve the stew hot, garnished with chopped green onions if desired.