Korean beef stew

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 saut√©ed 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
  1. Place short ribs in a stockpot and cover in water. Boil until beef is tender.
  2. Add soy sauce, sugar, chili pepper and ginger. Continue to cook until the liquid is reduced to half.
  3. Put in mirin in the last 5 minutes of cooking.
  4. Mix in sesame oil, remove from heat, and transfer to a serving bowl. Sprinkle with sesame seeds just before serving.