Tuesday, December 13, 2011
Korean Beef Stew By The Eating Room
Trooping over to Korean groceries have been quite a usual habit for me. At the area where we stay, Asian groceries abound and thrive quite lucratively. Back in the day when Asian ingredients and condiments were exclusively accessed only from hard to find Asian specialty stores, I barely knew about, say, mirin or Kasugai! Okay, now is a totally different generation of convenience stores. It has come to embrace spices and other food stuff of countries outside this republic.
Okay, today’s menu had Korean beef stew in it. What I like about this dish is that it infuses flavors that make you savor it, bite after bite. Flavors that make you dump more rice onto your plate and totally enjoy the food! The sweet-salty sauce combo that smothers the fall-off-the-bones kind of short ribs just makes for a perfect meal.
KOREAN BEEF STEW
1/2 kilo beef short ribs
1/2 kilo beef brisket
5 cloves of garlic, minced
1 chopped onion
2 laurel leaves
2 tbsps sliced ginger
1 cup soy sauce
1 cup brown sugar (adjust according to your preferred sweetness if necessary)
spring onions, chopped
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 continue tossing the meat until well coated with the gisa mixture. Add water (just 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 and the sauce has been reduced to half of the original amount.
Note: Adding water may be necessary until meat is very tender.
Sprinkle with toasted sesame seeds and spring onions. Serve hot.