Spicy Jjigae Stew
A hearty and spicy Korean-inspired stew made with nurturing ingredients and pomegranate. This gluten-free recipe is perfect for a cold winter night.
Ingredients
- ●2 tablespoons Pomegranate Molasses
- ●2 cups Nurturing Chicken Broth
- ●1 pound Ground Beef
- ●1 teaspoon Korean Chili Flakes (gochugaru)
- ●2 tablespoons Soy Sauce (gluten-free)
- ●1 tablespoon Brown Sugar
- ●2 tablespoons Sesame Oil
- ●1 medium Zucchini
- ●1 large Bell Peppers
Instructions
- 1
Heat the sesame oil in a large pot over medium-high heat.
- 2
Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
- 3
Add the Korean chili flakes and cook for 1 minute, until fragrant.
- 4
Add the pomegranate molasses, soy sauce, and brown sugar. Stir to combine.
- 5
Add the nurturing chicken broth and bring the mixture to a boil.
- 6
Reduce the heat to medium-low and simmer for 10 minutes.
- 7
Add the zucchini and bell peppers to the pot and simmer for an additional 5 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with green onions and toasted sesame seeds if desired.