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Lup Cheong Stew Recipe

Diner CH’s super simple Lap Xuong Stew

This recipe comes from one of our company’s managers, who is originally from California, and is 100% Korean. However this dish Korean per se, however I suppose you call it “Californian Asian Fusion?

He notes that he has no idea what to call this dish, actually. It was all just an “accident” that he made up in the kitchen. The best way to describe its flavor is a “Jacked-up” Nishime, with the Lup Cheong TOTALLY complimenting the flavor profile of the unique Dashida beef broth, which alone tastes almost like a Japanese Ramen broth. The bamboo shoots and Shiitake Mushroom further bring out its intense “Umami” flavor profile.

This was served at a recent potluck, and it was by far my FAVORITE dish in the spread. You MUST try this!

Ingredients:
• 1 package Lup Cheong (Lap-Xuong; Kam Yen Jan brand is the most common)
• 2 cans sliced bamboo shoots (in the asian foods aisle; usually about $1 per can)
• Dashida® Korean Beef Soup Stock (adjust amount to taste)
• 1 to 2 tsp. Shoyu (adjust amount to taste)
• 1 tsp. sugar (adjust amount to taste)
• 1 tsp. sesame oil
• 1 bag dried Shiitake mushrooms, sliced or whole, up to you. Note: Do NOT pre-soak the dried mushrooms. They need to absorb the soup stock.
• 5-6 cups water

You may have sauces at home that you can customize with. Vietnamese hot sauce (Red Rooster bottle) and Sweet Chili Sauce are good options to consider. Up to you how spicy you want it. Hoisin Sauce (about 1 tsp.) can also be added to jazz it up.

  • Slice the sausage into thin diagonal pieces (allows bigger surface to absorb soup stock and lets it cook faster)
  • Bring a big pot of water to a boil. Maybe 5-6 cups of water per pack of Lap Xuong.
  • Add in the beef soup stock (Dashida). Not too much, since it is strong. Add to your taste. Plus you may want to add in your own seasoning later.
  • Put all the sliced sausage into the pot and let it sink to the bottom.
  • Toss in the sliced Shiitake and sliced Bamboo shoots.
  • Bring it back up to a strong boil for about 20-30mins.
  • Then bring it down to a low simmer for about 45 mins-1 hour.
  • Just make sure the sausage stays on the bottom of the pot and the mushrooms and bamboo are like a little floating blanket on top.
  • Turn off stove and let it sit for about 20 mins.

That’s it! Serve with rice and you’re good to go!