My grandfather from Daegu, South Korea makes the most amazing spicy beef stew called jjigae. It's spicy, salty, and packed with umami, making it the epitome of comfort food in our family. A vegetarian modification is also provided.
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, 1 Tbs of kosher salt and the chicken broth; bring to boil over medium high heat, then lower heat and cover and simmer for 5 minutes.
3. Add the onion and bring back to boil; cover and simmer for 5 minutes.
4. Add the beef and garlic and mix through, bring back to boil and cover and simmer for 5 minutes.
5. Mix Gochujang and soy sauce with some of the hot broth and then mix into the pot; add the tofu and mushrooms and bring back to boil; 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. Correct seasoning for taste; may need some additional salt and soy sauce - enjoy!
Vegetarian Modification: Substitute vegetable broth for chicken broth and add an extra pound of tofu instead of beef.
