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.