Gochujang Lapskaus (Norwegian × Korean)

Method

1. Cut the beef into 2.5 cm cubes and pat very dry. Chop the onion, finely chop the garlic and ginger, and cut the spring onions into 4 cm lengths, keeping the white and green parts apart.

2. Heat the oil in a heavy 22 cm pot over medium-high heat and brown the beef in a single layer (in batches if needed) for 6 min in total, until deep brown on several sides.

   Add in this stepVegetable oil 1 tbspStewing beef (chuck) 300 g

   medium-high heat

3. Turn down to medium heat, add the onion and cook until soft, then add the garlic, ginger, gochujang and gochugaru, stirring for 4 min in total. Frying the gochujang briefly deepens its flavour, but keep stirring: it scorches easily.

   Add in this stepOnion 1Garlic cloves 3Fresh ginger 8 gGochujang (Korean chilli paste) 2 tbspGochugaru (Korean chilli flakes) 1 tsp

   medium heat

4. Pour in the stock, add the soy sauce and sugar, scrape the bottom well and bring to the boil over high heat. Turn down to low heat, cover and simmer for 50 min, until the beef is almost tender.

   Add in this stepBeef stock 550 mlSoy sauce 4 tspBrown sugar 1 tsp

   high heat→low heat

5. Meanwhile, peel the potatoes, swede and carrot and cut into 2 cm cubes. Add them to the pot with the white parts of the spring onions, cover and simmer for 25 min, until the potatoes are very soft.

   Add in this stepFloury potatoes 500 gSwede (rutabaga) 160 gCarrot 120 gSpring onions 1

6. Stir firmly to break up some of the potatoes so they thicken the gravy, then simmer uncovered for 5 min. Taste, adding a little more soy sauce for salt or gochugaru for heat, and stir in the sesame oil.

   Add in this stepToasted sesame oil 1 tsp

7. Spoon the stew over bowls of hot rice, scatter with the green spring onion and the sesame seeds and serve with kimchi on the side.

   Add in this stepCooked short-grain rice 300 gSesame seeds 1 tspSpring onions 1Kimchi 80 g