A comforting and savory Korean stew featuring sweet potato noodles, daikon radish, cabbage, tender boneless short rib (or a vegan alternative with tofu and mushrooms), and a spicy gochujang broth. Perfect for a hearty meal.
1. Place sweet potato noodles in a large bowl of warm water to soak while you prep the other ingredients. (This will prevent the noodles from absorbing all the liquid in the stew).
2. In a large pot, add the water, daikon, cabbage, and kosher salt. Bring to boil over high heat, then turn heat to low and cover and simmer for 5 minutes.
3. Add the onion, mix, and bring back to boil. Once the water starts boiling, turn the heat to low and cover and simmer for 5 minutes.
4. Add the beef and garlic, mix, and bring back to boil. Turn heat to low and cover and simmer for 5 minutes.
5. In a small bowl, mix the gochujang and soy sauce with some of the hot broth from the pot. Pour it into the pot, mix, and add the tofu and enoki mushrooms. Bring back to boil, then turn the heat to low and cover and simmer for 5 minutes.
6. Drain the sweet potato noodles and add them to the pot along with the scallions and vinegar. Simmer covered for 3-5 more minutes (until noodles are your desired tenderness) and enjoy!
Vegan Modification: Sub in extra tofu and/or mushrooms instead of beef.
