Thursday, January 5, 2012

Korean Beef Stew By Spring Padit

3 lbs. boneless beef chuck (better to use beef ribs)
1 tbsp. ginger, crushed
1 med. onion, chopped
1 head garlic, crushed
1/2 cup sugar
2 tbsp sesame oil
2 tbsp cooking wine
3/4 cup soy sauce
1 cup green onions, sliced thin
salt and pepper to taste
1 pc. jalopeno pepper, chopped fine
1 tbsp. sesame seed
cooking oil and water
Combine beef, ginger, onion, garlic, sugar, sesame oil, cooking wine and soysauce. Marinate beef overnight.

Heat oil and brown marinated beef then pour marinade. Add enough water just to cover the beef. Simmer over low heat for an hour or until tender. (You could also use pressure cooker) Season to taste with sugar, salt, pepper and jalopeno pepper.

Garnish with green onions, 1 tsp sesame oil, sesame seed and serve over steam rice.


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