Korean Beef Stew in Stone Pot

Step 1

Thinly slice the 1 onion and 1 carrot into matchsticks. Cut the 4 green onions into 2-inch pieces. Trim the root end off the 1 package enoki mushrooms and separate into small bundles.

Step 2

Heat a large pot or stone pot over medium-high heat. Add the 1 lb beef and cook, stirring, until browned on all sides, about 5 minutes.

Step 3

Add the sliced onion and carrot to the pot. Cook, stirring, until the onion is translucent, about 3 minutes.

Step 4

Pour in the 4 cups beef broth and 3 tbsp soy sauce. Bring to a boil, then reduce heat to low and simmer until the beef is tender, about 20 minutes.

Step 5

Add the enoki mushrooms and 2 cups spinach. Cook until the spinach is wilted and the mushrooms are tender, about 3 minutes.

Step 6

Stir in the green onions and cook for 1 minute more. Serve hot, straight from the pot.

Step 7

Optional: add a pinch of gochugaru (Korean chili flakes) or a drizzle of sesame oil for extra flavor.