Friday, December 30, 2011

Korean Beef Stew From Monterey


Korean Beef Stew

Ingredients

¼ cup MAGNOLIA GOLD
2 tbsp. Minced garlic
2 pcs. Onions, chopped
1 kilo MONTEREY BEEF SHORT RIBS, cut into ½" thick cubes
6 cups Water
¾ cup Sake/rice wine
½ cup Soy sauce
½ cup Brown sugar
1/3 cup Honey
½ tsp. Chili garlic sauce
5 pcs. Dried Chinese mushrooms, soaked in water
1 pc. Carrot, sliced
1 pc. Finger pepper, sliced
¼ cup Sesame seeds, toasted
Salt and pepper
2 tbsp. Sesame oil
Leeks for garnish

Procedure

      Saute garlic and onions in butter. Add beef and cook until brown. Add wine, soy sauce, sugar, honey and enough water to cover meat. Let boil then simmer until meat is tender (or pressure cook for 30 minutes). When meat is tender, add mushrooms, carrots, finger pepper and sesame seeds. Continue cooking until half of the liquid has evaporated. Season with salt and pepper. Pour in sesame oil and remove from heat. Garnish with leeks and additional toasted sesame seeds.

Makes 8 servings.

Source: http://www.monterey.com.ph/koreamBeefStew.html

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