A delicious spicy soup, with filling noodles, and lots of flavor!
On the Ingredients
- Star Anise is an aromatic spice comes from an evergreen tree indigenous to northeast Vietnam and southwest China. Though the flavor closely resembles anise seeds in scent and flavor, the two plants are unrelated. Star Anise is a crucial ingredient of Chai tea, Vietnamese pho soup, and five spice. It can also be used as a substitute for the more expensive Anise Seed.
- Gochujang is a fermented sweet and spicy condiment from Korea. It’s made with chili, glutenous rice, soybean powder, barley malt powder, and salt. Gochujang can vary greatly in heat and even has its own heat scale called GHU (gochujang hot-taste units), ranked from 0 (mild) to 100 (Extreme hot). In flavor, gochujang is earthy and mildly sweet. It’s used in classic Korean dishes such as bibimbap and tteokbokki.
- Bok choy, also called pok choi or pak choi, is a type of Chinese cabbage. When raw, has a sweet, green flavor mixed with notable cabbage nuances and a mild bite. When cooked it’s tender with an earthy, mild taste.
Spicy Taiwanese Style Beef and Noodle Stew
Servings
4
servingsPrep time
10
minutesCooking time
2
hours13
minutesTotal time
2
hours23
minutesA delicious spicy soup, with filling noodles, and lots of flavor!
Ingredients
1 lb stew beef
3 scallions (cut in 1-2 inch pieces)
1 inch of ginger (in slices)
3 cloves of garlic (whole)
3 star anise pods
1 tbsp vegetable oil
1 medium onion
1 tbsp sugar or monk fruit
3 tbsp gochujang sauce
1/2 cup Bragg’s liquid aminos (or soy sauce)
1/2 cup cooking rice wine or sake
1 large tomato (sliced into 8ths)
1 tsp black pepper
3 bay leaves
4 baby bok choy heads
4 servings of the noodle of choice (we used miracle noodles, but udon or ramen would also work well)
- Garnish
scallions (diced)
fresh cilantro (chopped)
Directions
- In a large stew pot, heat oil and then add the garlic, ginger, scallions, anise, onion, sugar, and go-chu-jang sauce. Cook at medium heat until the onions begin to turn translucent.
- Add the stew beef and continue to cook for a few minutes. Add the liquid aminos, rice wine, tomatoes, black pepper, and bay leaves.
- Pour in enough water to cover the ingredients and bring to a boil. Turn to simmer and leave covered for 2 hours.
- When the stew is done, prepare your noodles of choice as specified on the packaging—divide between four bowls.
- Bring a large pot of water to a boil and add the bok choy. Cook for 2-3 minutes, then drain and divide between the bowls.
- Pour the stew over the noodles and bok choy. Garnish with scallions and cilantro.
