A comforting Korean stew (jjigae) featuring sweet potato noodles, daikon, cabbage, and beef (or tofu/mushrooms for a vegan option), simmered in a savory and spicy gochujang-based broth.
1. Place sweet potato noodles in a bowl of warm water to soak and set aside (this will prevent them from absorbing all the liquid in the stew).
2. In a large pot, add the cabbage, daikon, kosher salt and the water; bring to boil over medium high heat, then turn heat to low and cover and simmer for 5 minutes.
3. Add the onion, mix, and bring back to boil; turn 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. Mix Gochujang and soy sauce with some of the hot broth and then stir it into the pot; add the tofu and enoki mushrooms and bring back to boil; turn 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 scallion and vinegar, gently push down into broth or spoon broth over; cover and simmer for 5 minutes.
7. Taste and add more gochujang if you want it spicier, or soy sauce if you want it saltier - enjoy!
