Dave's Korean One-pot Stew - Momofuku Peachy Keen

Dave’s Korean One-pot Stew

One of my favorite things to make is any kind of soup or stew. I grew up eating Galbi-tang, which is a short rib soup. You can use any kind of beef you want. I’ve made it with chuck before, which is delicious—but I use short ribs most often. You could soak them in water beforehand, but I’m not. Being a new dad, I try to make food as fast as possible. So this is what I called a raging hard boil Galbi-tang soup because, again, I’m trying to make this as fast as humanly possible. 

I’m not the biggest fan of canned and boxed broths and stocks. I’d rather just use water. All we do here is add the short ribs, cover them in water, and add our savory seasoned salt. It’s almost like a hack bouillon cube. 

Savory is compatible with just about every flavor I find in the world—it’s like superglue. I made this as a Korean stew, but if I add thyme, potatoes, celery, carrots and cooked with some white wine instead, it becomes more French. Or, if I add some rosemary, a parmesan rind, and maybe some cannellini beans, it becomes more Italian. You don’t have to make this Korean stew I grew up eating—we created savory seasoned salt to go with all kinds of flavors.

3–4 pounds Short rib, bone-in, cut into 2-in long pieces
1 Daikon radish, halved and cut into thin slices
4 cloves Garlic, thinly sliced
1 bunch of Scallions, greens and whites, roughly chopped
1 medium Onion, halved and sliced
Pack of Glass Noodles, soaked according to package directions
1 cup Rice Cakes, either cylindrical or sliced
2½ tablespoons Mirin (optional)
Momofuku Savory Seasoned Salt

  1. Add short ribs to a heavy, lidded pot or donabe over high heat and cover with water. Season with 3 tablespoons of Momofuku Savory Seasoned Salt and bring to a boil. Cover and boil for 1½ hours. Check every half hour to be sure short ribs still completely submerged—if not, add more water.
  2. Add sliced daikon, garlic, and another 2 tablespoons of Momofuku Savory Seasoned Salt. Cover and continue until short ribs are very soft, about 30 minutes more. Again, check throughout to be sure everything remains submerged. 
  3. Check for the doneness of your short ribs—they should be cooked through and tender. Adjust seasoning of your stew, adding more savory seasoned salt as needed.
  4. Add chopped scallions, onions, glass noodles, rice cakes, and 2½ tablespoons of mirin (if using), and continue to boil until rice cakes are cooked through, about 5 minutes. 
  5. To serve, spoon stew into individual bowls and sprinkle with additional savory seasoned salt as needed.

 

Momofuku Seasoned Salt is a starter pack of flavor to take your cooking to the next level, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens. 

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