Here’s another recipe that I love…it is so easy and only uses a few ingredients. I first tried Korean Beef Stew from a food court stall in Manila…I’m not sure if it was in SM Makati or Landmark but I remember always ordering their barbecue cooked in a dome-shaped pan. They use big chopsticks to move the meat around and it’s a fascinating thing to watch. My sister would order their beef stew most of the time and I’ll always ask to have a taste since I don’t really like eating beef then and I find the meat a bit tough for me.
It was also one of my dad’s favorite dishes and eventually, my mom was able to cook this dish for us; thus, eliminating the need to visit the food court stall again. Of course, being me and being a novice cook, I was afraid to try my mom’s recipe. I was throwing a lot of my cooked dishes then…earning the title “Ms. Tapon” (throw-away in Tagalog) from Mr. C.
Thanks to Easy Everyday Meals by Good Housekeeping though, I am able to prepare this dish for my family. My kids love it and it’s a great break from eating “all things with soup” for the week. When I have time, I serve this with sautéed bean sprouts. Otherwise, it’s steamed veggies for us:)
Korean Beef Stew (Makes 4-6 Servings)
- 1 kilo beef short ribs
- 5 tbsp soy sauce
- 1/2 cup sugar
- a pinch of ground chili (I sometimes omit this or use pepper flakes)
- 4 slivers of ginger
- 3 tbsp of mirin
- sesame oil
- sesame seeds for garnish
- Place short ribs in a stockpot and cover in water. Boil until beef is tender.
- Add soy sauce, sugar, chili pepper and ginger. Continue to cook until the liquid is reduced to half.
- Put in mirin in the last 5 minutes of cooking.
- Mix in sesame oil, remove from heat, and transfer to a serving bowl. Sprinkle with sesame seeds just before serving.