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.
To cook the Korean beef stew, 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. You can also precook the beef by using a pressure cooker. Then use the beef broth as the beef stock on the next procedure. 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.
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.
Prep Time10mins
Cook Time1hr
Total Time1hr10mins
Course: Beef Recipe
Cuisine: Korean
Keyword: beef stew, korean beef stew
Servings: 4to 6 servings
Calories: 480kcal
Author: Manny
Ingredients
1kilobeef short ribs or beef brisketscut into serving pieces
1wholegarlic minced
1piecemedium size red onionminced
1/2cupsoy sauce
4cupswater or beef stock
3Tbspsesame seeds
3tspsesame oil
3piecesgreen chilies or siling habasliced into strips (optional)
1tspblack pepperground
1wholepiece of star anise
1/2cupbrown sugar
1piecebeef bouillonjust in case you use water instead of beef stock
5stalks of spring onionchopped
patis or fish sauce
cooking oil
Instructions
How to cook Korean Beef Stew:
Heat oil in a deep skillet and saute garlic until brown and toasted. Remove garlic from pan and set aside.
If you want to shorten the cooking time, precook the beef in the pressure cooker until almost tender.
Then use the beef broth as beef stock in cooking the beef stew instead of using water and beef bouillon cubes.
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.
Video
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Instead of Beef, Can the same recipe be used in same amount of pork and or chicken? or do I have to adjust all the ingredients? do you have any suggestions?
I don’t see any problem regarding the amount of pork or chicken you will use. If the recipe says one kilo of beef, I think the same amount can be used in chicken or pork. What I’m not sure is the taste. Beef is the best for cooking Korean beef stew.
I was craving for a Kimchi (a fastfood chain’s name) version of beef stew this morning since its my favorite. However, instead of going to the store to order a take out, i tried cooking it myself using the recipe here with a few modifications due to some missing ingredients. Eureka! This worked for me. Tastes like the one I always order. And Rob, the fish sauce worked like a charm. Just season it according to your taste. Me, I just added a tablespoon of it. Also, I used cured beef (tapa), which greatly improved the taste. Well, that’s because its all I can pull out in the freezer too.
“Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.” (source: en.wikipedia.org/wiki/Fish_sauce)
Also, let me add some more info, there is a fermented fish sauce called “bagoong isda” usually colored brownish gray composed of fermented fish, salt and water. The fermented fish sauce I was referring to on most of the recipes here is “patis”, usually colored crystal brown and the fish is filtered. Only the fish essence, water and salt composed the “patis”.
@rob asbury Most Asian and SouthEast Asian cuisines use fermented fish sauce. Fish sauce is like MSG that gives more flavor to dishes than using plain salt.
If I use a pressure cooker, should I adjust qty of water or beef broth?
Hi Michael, I think you should adjust the amount of water but not sure how much.
Hi Isabel, oops I forgot to include it the instructions but I corrected it already. It’s optional anyway.
Hello. When to use the green chili? Thanks.
Hi Sergio, sorry for that mistake. I corrected the recipe already and thanks for your feedback.
What will i do with the sesame oil, when to use or mix to the procedure? Thanks.
Instead of Beef, Can the same recipe be used in same amount of pork and or chicken? or do I have to adjust all the ingredients? do you have any suggestions?
Hi Dagg,
I don’t see any problem regarding the amount of pork or chicken you will use. If the recipe says one kilo of beef, I think the same amount can be used in chicken or pork. What I’m not sure is the taste. Beef is the best for cooking Korean beef stew.
I was craving for a Kimchi (a fastfood chain’s name) version of beef stew this morning since its my favorite. However, instead of going to the store to order a take out, i tried cooking it myself using the recipe here with a few modifications due to some missing ingredients. Eureka! This worked for me. Tastes like the one I always order. And Rob, the fish sauce worked like a charm. Just season it according to your taste. Me, I just added a tablespoon of it. Also, I used cured beef (tapa), which greatly improved the taste. Well, that’s because its all I can pull out in the freezer too.
“Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.” (source: en.wikipedia.org/wiki/Fish_sauce)
Also, let me add some more info, there is a fermented fish sauce called “bagoong isda” usually colored brownish gray composed of fermented fish, salt and water. The fermented fish sauce I was referring to on most of the recipes here is “patis”, usually colored crystal brown and the fish is filtered. Only the fish essence, water and salt composed the “patis”.
Why?
What kind of a fool puts rotten fish sauce on beef?
@rob asbury
Most Asian and SouthEast Asian cuisines use fermented fish sauce. Fish sauce is like MSG that gives more flavor to dishes than using plain salt.