Raymon Kim's Nostalgic Goulash

Recipe 🍳

Cooking tips 💡

• Mixing large and small potato pieces intentionally ensures that smaller ones break down completely during pressure cooking, naturally thickening the stew without flour.
• Since hongdohke-sal has no fat and a firm texture, removing all excess moisture before cooking prevents greasiness and allows for a clean, clear, deeply savory broth.
• For authentic Hungarian goulash’s signature red hue and smooth flavor, use sweet paprika powder—not spicy or smoked varieties—as it provides sweetness and depth essential to the dish.
• If using a regular pot instead of a pressure cooker, avoid boiling all vegetables at once—this causes them to disintegrate. Instead, first simmer the beef and onions for over an hour to tenderize the meat, then add potatoes and carrots at the end to preserve their texture.