Ok I made this stew last night. It was really good. YUM!
I don’t really measure. I just look at it and throw the stuff in.
A couple of pounds of beef - rinse it off.
Brown it with a heaping tablespoon of garlic and some chopped onions
2 cans chopped tomatoes
2 small cans tomato sauce
2 tsps oregano
big pinch of rosemary
3 huge dollops of gochuchang - thin it out with water then add to stew,
1 TBL chili flakes
boil that up till the meat is almost tender
add bag of carrots
a huge handful of dried portobello mushrooms ( or fresh)
then sliced spuds
Eat when the spuds are fork tender but not mushy.
It has a nice mild burn… but if you aren’t a chili lover. It may be too hot for you.