Gochujang autumnal Korean goulash soup with pumpkin and zucchini. Rapidly out of the pressure cooker.
N Attention 3 degrees, fine tights, the now almost too cool become transition Jäckle - I have to say more? That screams for ... yes, exactly: heart-warming goulash soup! And for the extra portion of heat, the delicious soup classic gets a thrilling Korean twist from me today. With some gochujang chili paste, ginger, sesame oil and soy sauce, the stew takes its proper flavor and gets really spicy. Plenty of pumpkin and zucchini also bring the Korean goulash soup to the plus on the vegetable front (5 a day and so - you know).
Gochujang is a staple ingredient in Korean cuisine and is used in countless dishes, marinades, Dips and dressings used. The red chilli paste is a naturally fermented product and ideally consists only of chillies, rice, fermented soybeans, barley malt and salt. Since the Koreans like it very spicy, Gochujang also has Peppp (yes, with at least three "p").
Korean Chili.Paste - from slightly spicy to hellish everything is in it
As a beginner, you should first use the chili paste in small quantities and then slowly grope up in the degree of severity. But do not worry: a teaspoon of gochujang on a pot of goulash is by no means too spicy and gives the whole an exciting taste twist. Of course, the pros among you can indulge in two or more spoons for the perfect Korea feeling. Incidentally, the chili paste is available in margarine-sized cups and lasts forever without cooling.
Speaking of eternity: If you have a pressure cooker at home, the Korean goulash soup cooks very fast - shortened by cooking under pressure the cooking time is almost a third of the time. The meat stews tenderly in 30 minutes, the vegetables then need another short 5 minutes ... only the scent that runs through the apartment ... .. hmmm! But even without a pressure cooker, the soup is easy to make (see tip on cooking times below). Maybe a nice project for a Sunday morning with Couch and Netflix?
Serve the autumn Korean goulash soup with some rice and kimchi. And:
Have it tasty! ღ
P.S.: Asian stews are just great and you want to see more of them? Then make sure to check out the recipe for the 15-minute Korean stew with kimchi and tofu.
The recipe for Gochujang Korean autumnal goulash soup with pumpkin and zucchini
Marinate the beef stew in a bowl with red wine, sesame oil, salt and a pinch of black pepper for 30 minutes.
In the pressure cooker, melt the butter and the flour roast it until golden brown while stirring.Sauté the meat and sauté with the onions in the roux until it is all over the surface. Add Worstester sauce, bay leaves, salt, Gochujang chilli paste, pepper, garlic cloves and ginger and pour in the chicken broth , Stir well to release the gravy on the bottom of the pot. Turn on the heat, put on the lid of the pressure cooker and wait for the vacuum to close the lid. Cook over low heat for about 30 minutes.
Steam the pot and remove the lid. Add cherry tomatoes, squash, zucchini, sugar and soy sauce and stir well. Put the lid on and turn up the heat again until a vacuum has formed again. Cook for 5 minutes over low heat. Evaporate and let draw a little. Serve in large bowls and sprinkle with chopped green onion.
Serve with boiled basmati rice and quick cucumber kimchi or 2-minute sauerkraut instant kimchi!
The goulash soup tastes (as always) pulled through a bit better than freshly cooked. Therefore, it is worthwhile to prepare a larger amount and to serve it warmed up in the next few days.
If you do not have a pressure cooker, you can of course also cook the soup very easily in a normal large pot. Only the cooking times are then extended accordingly by about 2.5 times. The meat should first stew for about 1.25 hours with the onions, then cook the vegetables with the goulash for 15-20 minutes. Just perfect for a dull, leisurely Sunday morning at home!
Served with boiled basmati rice and quick cucumber kimchi or 2-minute instant kimchi made from sauerkraut, it tastes wonderful! (The recipes are on the blog.)