Korean Gochujang Lamb Stew with Daikon and Scallions
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1 medium daikon radish, peeled and cut into 1-inch chunks
- 4 scallions, thinly sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 1/4 cup gochujang
- 4 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Season the lamb shoulder cubes with salt and black pepper. Heat the sesame oil in a large skillet over medium-high heat and brown the lamb in batches until the pieces are seared on all sides.
- Transfer the browned lamb to the slow cooker. Add the diced onion, minced garlic, grated ginger, gochujang, soy sauce, and beef broth. Stir to combine everything evenly.
- Add the daikon chunks and stir them into the broth mixture. Cover the slow cooker and cook on low for 8 hours or until the lamb is very tender.
- Taste the stew and adjust salt if needed. Ladle into bowls and top each serving with the sliced scallions.
Notes
The daikon releases moisture as it cooks, so the broth stays nicely balanced without extra liquid. If you prefer less heat, start with 3 tablespoons of gochujang and add more at the end. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce. Serve over steamed rice to soak up every bit of the spicy gravy.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Cuisine: Korean
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board