Thursday, January 5, 2012

Korean Beef Stew By Tested Kitchen

One of my favorite dishes when I used to work and reside in Makati City was Korean Beef Stew from the House of Kimchi. One order of Korean Beef Stew was actually good for 2 persons. Now that I am a stay-at-home mom, homebaker, and freelance writer, I don’t have the luxury of travelling 1-2 hours just to eat one of my favorite dishes. I can’t begin to tell you how happy I was to find a recipe online that is almost similar to the one that I used to order from the House of Kimchi. Thanks to Connie of Home Cooking Rocks Blog for posting this. As usual I made a few tweaks to the one she posted. Hope you like it too.


1-1/2 kg beef short ribs (have your butcher cut it into serving pieces)

water – just enough to cover the beef (approximately 6 cups)

1 whole garlic (peeled and crushed)

2 whole medium sized onions (sliced)

3 pieces whole ginger (each piece approximately 3 inches in length, peeled)

2 tbsp whole black pepper

1 tbsp cayenne pepper (add more if you want it extra spicy)

3 pieces bay/laurel leaves

3/4 cup soy sauce (you can use 1/2 cup if you are using dark soy sauce)

1/4 cup red sugar

1 cup white sugar

2 tbsp rock salt

3 tbsp toasted sesame seeds

Young onions (sliced for decorative purposes)


- Place beef, water, garlic, onion, ginger, cayenne pepper, sugar, soy sauce, black pepper, and bay/laurel leaves in a pot and bring to a boil.

- Lower the fire and allow to simmer for 3 hours or until fork tender.

- Sprinkle toasted sesame seeds and garnish with young onion leaves.

- Serve with steamed rice.



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