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https://www.bonappetit.com/recipe/thai-roast-chicken-thighs-with-coconut-rice
A not quite stew but really nice - it's pretty preppable.
I really like this but again maybe not quite a stew
All roads then lead to https://www.koreanbapsang.com/instant-pot-kimchi-jjigae-stew/
This is a really good site and I think Koreans do stews really well. I've linked to the instant pot version as I seem to remember you might have one of these! @Acliff might have better variations to suggest
Tenderloin-
Not sure about pressure cooking kimchi, but kimchi stews are hugely satisfying and warm. Possibly I have only ever made kimchi thats old, mushy and minging, which is perfect for kimchi stew.
A couple of Korean stew sauces to try:
Teokbokki sauce
500ml stock (dashi powdered stock works well, stock cubes, or stock pots are fine too)
3 tablespoons of gochujang (korean chilli paste)
1 tablespoon of gochugaru (korean chilli flakes, adjust as needed)
1 tablespoon sugar
1 tablespoon soy
minced garlicIts the sauce base for Teokbokki (korean spicy rice cakes), so add korean rice cakes (350g) and korean fish cakes (150g) if you have them, or simmer some chicken thighs or drumsticks, add some carrots, potatoes.
Galbijjim sauce
1 apple or pear
1 onion
6 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons honey
2 tablespoons rice wine
Garlic
pepper
Sesame oilKorean braised short rib sauce - blend all the above, marinade some stewing type beef (short rib is best, pretty much all non lean meat is great), put in a pressure cooker, or simmer, or put in a casserole and cook in oven for a couple of hours with some carrots, potatoes.
Sprinkle chopped spring onions, toasted sesame seeds on top, serve next to, or on top of steaming hot white rice.
Kimchijjigae
500g chopped kimchi (older and more fermented the better)
fistful of protein (my mum used to put canned tuna shortly prior to serving, but pork belly, or lardons is great)
sliced tofu
sliced onions
several chopped spring onions
1 tablespoon sugar
1 tablespoon gochugaru
1 tablespoon gochujang
1 teaspoon sesame oil
500ml stockCook everything except the tofu for maybe 10-15 minutes, lay the sliced tofu on top, and simmer for another 10-15 minutes.
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Just to say I made the thai roast chicken thighs recipe here from BA and it was absolutely banging! The coconut and ginger rice was amazing and will be making that regularly with different curries, the marinade for the chicken absolutely spot-on but the real star was the cabbage basically confit'd in chicken fat underneath the thighs. So good. Thanks for sharing.
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I did this tonight, 10/10 would definitely make and enjoy again. Best cabbage based dish ever. The dog enjoyed a tiny bit too, and is now bothering the other half for leftovers.
Not sure the marinade needs the sugar, I put in far less than the recipe asked for, and think it would still be fantastic without it.
Acliff
owl
andyp
Any suggestions for fairly simple (can do during the day whilst wfh, not a huge list of ingredients) stew recipes? Most ones I do tend to end up fairly similar (bit of stock, bit of veg, bit of beef, tinned tomatoes and whatever else I have handy) unless I make a concerted effort to do something different.