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Short Rib Soybean Stew

Short Rib Soybean Stew

Craving something hearty and comforting? The Short Rib Soybean Stew is the ultimate cozy dish! Rich, savory flavors and tender ingredients come together for an easy weeknight dinner that warms the soul. Enjoy every spoonful of this delightful stew tonight!
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Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds short rib bone-in, cut into 2-inch chunks
  • 1 Jalapeno diced, remove the seeds
  • 1 pack Firm Tofu
  • 1 yellow Potato peeled and cubed
  • 1 cup Fermented Soybean paste
  • 1 yellow onion diced
  • small bunch scallion for garnish, julienned

Equipment

  • Large Pot
  • Cutting Board
  • Peeler
  • Saucepan

Method
 

  1. Place short rib in a bowl with water and let rest for thirty minutes. Drain and discard bone scraps and residual blood.
  2. Fill a medium-sized pot with approximately three to four cups of water and bring to a boil. Add the short rib, diced jalapeno, and fermented soybean paste. Reduce to low/simmer and cook for thirty minutes.
  3. Remove jalapeno and then add potato, firm tofu, fermented soybean paste, and onion. Cook for approximately twenty minutes until the potato is soft.
  4. Top with scallion and serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing: This stew freezes well; just make sure it’s completely cooled before transferring it to freezer-safe containers.
  • Pairing: This stew pairs beautifully with steamed rice or crusty bread for a complete meal.
  • Variations: Feel free to experiment with adding other vegetables or proteins to suit your taste.
  • Reheating: Reheat gently on the stove or in the microwave until warmed through.