Thursday, December 29, 2011

Korean Beef Stew By Metro Curean

The recipe: Korean Beef Stew

The finalist: Susan Park, formerly from Alexandria but currently living in Williamsburg, is a research administrator and oceanographer by day, home cook and food fanatic by night.

Susan writes: This recipe is an adaptation of my mom’s recipe for “Galbi JJim,” or Korean braised short ribs, which is a very traditional comfort food dish. This dish is usually a meat-heavy main dish to go along with a larger Korean family-style meal (with lots of vegetable “banchan” or side dishes). To convert it to a one-pot meal, my version has more veggies and less meat, and is not quite as sweet or salty. Like most stews, this is an easy one to play with — you can switch out the veggies for what you have on hand, and make it sweeter or saltier to your taste!

1 lb. boneless short ribs (or other good braising/stew cut), cut into 1-inch cubes
Salt and pepper
2 tbs grapeseed (or other neutral) oil
3 cloves garlic, minced
½ asian pear, peeled and diced into small pieces
1 ½ cups beef stock or broth
¼ cup low-sodium soy sauce
4 tbs mirin (Japanese sweet cooking rice wine—can substitute with a bit of honey or sugar)
½ tbs toasted sesame oil
1 large potato, peeled and cut into 1-inch cubes
3 carrots, peeled and cut into 1-inch pieces
4 hakurei (Japanese) turnips, , peeled and cut into 1-inch cubes
1 daikon radish, peeled and cut into 1-inch cubes
A dozen or so cremini mushrooms, large ones cut in half.
½ large sweet onion (or 1 whole small onion) , peeled and cut into 1-inch pieces

Optional: Steamed white rice to serve

Rinse beef and pat dry. Trim excess fat and sprinkle with salt and pepper.

Heat oil in beautiful new Cassis Le Creuset French oven (or other large pot) over medium-high heat. Add beef and brown on all sides. Add a little bit of stock and use a spatula to deglaze the pot. Then add the rest of the broth, garlic, pear (adds sweetness), soy sauce, mirin, and sesame oil. Bring to a boil, then cover and reduce to a simmer.

Simmer for an hour, or until beef is starting to get tender. Add vegetables and simmer for another hour, or until the beef is very tender and the vegetables are well cooked. Depending on the vegetables used, or the texture you prefer, you may want to add your vegetables at different times. I prefer my veggies a bit mushy for this dish — they pick up the flavors better and help to thicken the stew as they fall apart — so I add them very early.

Serve stew as is, or over a bowl of steamed white rice.


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