Beef, Cod Fish and Soy Milk Stew

Submitted by Pearl Ishizaki

"This is a Korean-inspired stew recipe which is cooked in a microwave pressure cooker. I’ve used both beef and fish for this dish which gives the stew a richer taste. I’ve also used plenty vegetables just like other Korean stews or what they call “jigaes”. This dish is a celebration of flavors in one bowl."

 

• Ready In: 28mins
• Ingredients: 11
• Serves: 2

ingredients

• 1 medium potato
• 1⁄2 piece zucchini
• 1 garlic clove
• 100 g bean sprouts
• 100 g korean pickled cabbage (kimchi)
• 75 g thinly sliced beef (beef scraps or komagire)
• 100 g cod (about 2 slices)
• 1 cup water
• 1 teaspoon dashi, concentrate
• 1⁄2 cup soymilk
• 20 g chrysanthemum greens

directions

1. Start by preparing and slicing the vegetables. Peel the potatoes then slice it into small-bite-sized pieces. For the zucchini, cut it in half along its length then slice into thin semi-circles. Mince the garlic then wash and dry the bean sprouts.
2. Slice the cod fish into smaller pieces and for the beef, make sure that it is at room temperature so it will be cooked evenly.
3. Arrange the vegetables at the bottom of your microwave pressure cooker then add the meat on top.
4. Add a tablespoon of dashi concentrate in a cup of water to make a dashi stock then add half a cup of soy milk. Mix well until well combined then pour over the vegetables and meat inside the microwave pressure cooker.
5. Cover the microwave pressure cooker then cook for 8 minutes using 600W. After 8 minutes, keep the microwave pressure covered for 2-3 more minutes or until the pressure indicator goes down before opening.
6. Place the stew in individual serving bowls then garnish it with some chrysanthemum greens on the side before serving.