Korean Beef Stew
The ever famous Korean beef stew is obviously a Korean dish but Filipinos also loved this dish. I’ve heard this is a popular dish served in House of Kimchi. I’m not very fond of Korean dish but this one is an exception.
This beef stew recipe I have here is not very spicy unlike the original Korean beef stew but I’m sure you are going to like it. There is an option if you really want to speed up your cooking. Buy a Mc Cormick Korean beef stew mix but it might not as tasty as the well prepared dish.
- 1 kilo beef short ribs, cut into serving pieces
- 1 whole garlic minced
- 1 medium size red onion, minced
- ½ cup soy sauce
- 4 cups water or beef stock
- 3 Tbsp sesame seeds
- 3 tsp sesame oil
- 3 pcs green chilies or siling haba, sliced into strips (optional)
- 1 tsp black pepper, ground
- 1 whole piece of star anise
- ½ cup brown sugar
- 1 pc beef bouillon (just in case you use water instead of beef stock)
- 5 stalks of spring onion, chopped
- patis or fish sauce
- cooking oil
- Heat oil in a deep skillet and saute garlic until brown and toasted. Remove garlic from pan and set aside.
- In the same pan, saute onion until wilted then add the beef and stir fry until brown.
- Pour the soy sauce and beef stock just enough to cover the beef. If you will use water instead of beef stock, add beef bouillon cube.
- Add in the star anise and sugar and bring to a boil for an hour or until beef is very tender.
- In the meantime, heat an empty skillet and toast the sesame seeds until slightly brown.
- Mix with a spatula while toasting so it will be even, just prevent it from burning and turning it like black peppercorns.
- Add the toasted sesame seeds, spring onions, toasted garlic, sesame oil, green chilies and simmer for additional 5 minutes.
- Season with patis and black pepper and adjust the taste according to your taste buds. Serve hot.