Two simple ingredients, savory beef and sweet daikon radish, complement each other perfectly in this stew. Rounded out with sprouts and the mushrooms of your choice, the dish is an easy weeknight dinner without much fuss. Beef stock gives this a richer base than just using water, and the gochugaru (red pepper flakes) can be adjusted to taste. Sirloin steak tips work well, as does flank steak. Make sure to peel the Daikon radish! This recipe is naturally gluten-free. See the Waygook Kitchen for ingredients!
Ingredients
Method
- In a large, heavy-bottomed pot, stir fry the sesame oil, garlic, and beef over medium-high until no longer pink.
- Add the radish and hot pepper flakes (to taste), stir fry for 5 min.
- Add the sprouts, mushrooms, and beef stock. Cover and let bubble on medium for 20-25 minutes, until the beef is tender.
- Add salt to taste.
- Serve with scallions.
