Sunday, December 25, 2011

Korean Beef Stew By Taste Book

Korean Beef Stew

1 1/2 lbs beef short ribs
1 c Kikkoman soy sauce
3/4 c sugar
3/4 c water
1/8 c vinegar
1 inch ginger, sliced thinly
1/4 c rice wine
3 star anise (optional)
1/2 c dried shitake mushrooms, rehydrated
few sprigs garlic chives or spring onions
Mix all ingredients along with soaking liquid from shitake mushrooms in a large pot over medium heat and simmer until beef is tender, around 1-2 hours. When beef is tender, turn off heat, sprinkle with toasted sesame seeds. Garnish with chopped garlic chives or spring onions before serving.


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