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Restaurants›Kalbi Asian Bistro (Korean Restaurant)›모듬찌개/combo Stew Recipe

모듬찌개/combo Stew Recipe

Name: Kalbi Asian Bistro (Korean Restaurant)s 모듬찌개/Combo Stew Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6 cups low-sodium beef broth; 1 cups water; 2 tbs gochujang (Korean red pepper paste); 1.5 tbs gochugaru (Korean red pepper flakes); 2 tbs soy sauce; 1 tsp fish sauce; 1 tsp sesame oil; 1 tsp sugar; 2 tbs minced garlic; 1 tsp grated ginger; 8 oz thinly sliced beef (ribeye or brisket); 8 oz shrimp, peeled and deveined; 10 oz mussels or clams, scrubbed; 8 oz firm tofu, cut into 1-inch cubes; 1 medium onion, thinly sliced; 1 cup daikon radish, peeled and sliced 1/4-inch; 1 cup shiitake mushrooms, stems removed, sliced; 1 cup enoki mushrooms, trimmed (optional); 1 zucchini, half-moon slices; 2 cups Napa cabbage, chopped; 4 green onions, cut into 2-inch pieces; 2 cups fresh spinach or watercress; 1 fresh red chili (optional), thinly sliced; 1 tsp toasted sesame seeds; 2 tbs chopped cilantro or additional green onion; 2 pieces fresh lime wedges (optional)

Inspired by Kalbi Asian Bistro (Korean Restaurant)

Time45m

Serves4

SEAFOOD, BEEF, VEGETABLES & TOFU IN SPICY BROTH

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Ingredients

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Broth & Base

6 cups low-sodium beef broth

1 cups water

2 tbs gochujang (Korean red pepper paste)

1 1/2 tbs gochugaru (Korean red pepper flakes)

2 tbs Aged soy sauce

1 tsp Fish sauce

1 tsp Toasted sesame oil

1 tsp sugar

2 tbs minced garlic

1 tsp grated ginger

Proteins

8 oz thinly sliced beef (ribeye or brisket)

8 oz Shrimp, peeled and deveined

10 oz mussels or clams, scrubbed

8 oz firm tofu, cut into 1-inch cubes

Vegetables & Aromatics

1 medium onion, thinly sliced

1 cup daikon radish, peeled and sliced 1/4-inch

1 cup shiitake mushrooms, stems removed, sliced

1 cup enoki mushrooms, trimmed (optional)

1 zucchini, half-moon slices

2 cups Napa cabbage, chopped

4 green onions, cut into 2-inch pieces

2 cups fresh spinach or watercress

1 fresh red chili (optional), thinly sliced

Garnish & Finish

1 tsp toasted sesame seeds

2 tbs chopped cilantro or additional green onion

2 pieces fresh lime wedges (optional)

Method

Broth & Base

Prepare base

In a large heavy-bottomed pot (6–8 quart), combine 6 cups beef broth and 1 cup water over medium heat. Whisk in 2 tablespoons gochujang until fully dissolved. Add 1.5 tablespoons gochugaru, 2 tablespoons soy sauce, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar. Stir to combine.

Add 2 tablespoons minced garlic and 1 teaspoon grated ginger. Bring the broth to a gentle simmer (do not boil vigorously) so flavors marry, about 8–10 minutes. Taste and adjust seasoning: add another 1 teaspoon soy sauce for saltiness or up to 1 teaspoon more gochugaru for heat.

Vegetables & Aromatics

Start root vegetables

Add the sliced daikon radish (1 cup) and 1 medium thinly sliced onion to the simmering broth. Simmer 6–8 minutes until the daikon begins to soften.

Add firmer vegetables

Add chopped Napa cabbage (2 cups), sliced zucchini (1 medium), and shiitake mushrooms (1 cup). Continue simmering 4–5 minutes until cabbage wilts and zucchini softens slightly.

Finish delicate greens

Add enoki mushrooms (1 cup, if using), 2 cups fresh spinach (or watercress), and the 4 green onions cut into 2-inch pieces. Stir them into the broth and simmer 1–2 minutes just until greens wilt.

If using thin red chili, add the slices now for fresh heat.

Proteins

Cook the beef

Using tongs or chopsticks, add the thinly sliced beef (8 oz) to the simmering broth in small batches so pieces spread out. Poach the beef for 30–60 seconds per batch until just cooked through. Remove with a slotted spoon to a warm bowl if desired, or leave in the pot.

Cook seafood

Add the mussels or clams (10 oz) and cover the pot. Simmer 3–4 minutes until shells open (discard any that do not open). Add the shrimp (8 oz) and simmer another 2–3 minutes until shrimp are pink and opaque.

Add tofu

Gently slide in the 8 oz firm tofu cubes and simmer 2 minutes just to heat through and absorb some broth flavor. Be gentle to avoid breaking the tofu into pieces.

Garnish & Finish

Turn off the heat. Finish with 1 teaspoon toasted sesame seeds and 2 tablespoons chopped cilantro or extra green onion. Serve immediately with lime wedges on the side to squeeze over individual bowls if desired.

To serve: ladle stew into bowls ensuring each bowl gets a mix of seafood, beef, vegetables, and tofu. Provide rice or noodles on the side as preferred.