Two weeks ago, I craved for Korean Beef Stew. The dilemma though was whether to run to the nearest KIMCHI outlet or to stay put in my kitchen to whip up the same tasting beef stew. I opted to stay. It was a hit and miss thing as I was going through the cooking. My salt and soy wrestled with my sugar. The ribs were starting to fall off the bones but the sugar has not blended well with the whole viand just yet. The whole process was definitely a balancing act. Like me riding a unicycle or you riding a unicycle while carrying me (now, that’s a balancing act, really! Lol!) In the end, all the ingredients just blended in harmony. My tummy pleaded for a second serving. Alas, I’m stuffed. 2 more pounds to burn, haha. Anyway, am sharing with you the recipe for this Korean Beef Stew. Hope you like it!
KOREAN BEEF STEW
1 kilo beef short ribs
5 cloves of garlic, minced
1 chopped onion
2 laurel leaves
2 tbsps chopped ginger
1/2 cup soy sauce
3/4 cup sugar (or adjust according to your preferred sweetness)
dahon ng sibuyas
1 teaspoon toasted sesame seeds
1/4 cup sesame oil
chili flakes to taste
Season ribs with salt and pepper. Saute ginger, garlic and onion using sesame oil. Add short ribs and water (enough to cover the ribs).
Halfway through the cooking add soy sauce and sugar plus the laurel and chili flakes. Simmer until meat of the ribs start to fall off.
Sprinkle with toasted sesame seeds and chopped dahon ng sibuyas. Serve hot.