Thursday, December 15, 2011

Korean Beef Stew By City Mama

This simple beef stew is one of the first things I ask my mom to cook whenever she visits or when I visit her. The beef is fork-tender because it's braised in a sweet (but not too sweet) soy sauce. It's a comforting crowd pleaser and, because it's better the next day, you can cook a batch on the weekend and serve it during the week.

Don't be put off by the amount of chili peppers in the stew—it needs that many to give it its special flavor. Despite the abundance of chilis, it never gets beyond mildly spicy.

Try this the next time you want to make beef stew but don't want to make the same ol' recipe.


2 pounds chuck steak cut into 2 inch chunks (Whole Foods has chuck steaks)
10 green jalapeƱo peppers, leave whole
1 cup of soy sauce (Korean preferred)
1 cup of light brown sugar (not packed)
1/2 cup of water (if needed)
Place all ingredients into a heavy-bottomed pot (Staub or Le Creuset enameled cast iron Dutch ovens also work well for this).

Just whack it all into a pot.

Bring to a boil and then reduce heat to a simmer. Cover and cook for at least an hour, preferably longer, until beef is tender but not falling apart. Even better the next day. And the sauce is delicious on rice. Serves 4-6.

Accompaniments: steamed rice, kimchi, vegetables.


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