Korean Beef Stew
May 06
I first ate Korean Beef Stew at the old Kimchi Korean Fastfood in the mid-seventies. My love for Korean beef stew inspired me to make my own version similar to the Kimchi Korean beef Stew. Here is my version that is a hit with my guests.
Korean Beef Stew
1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed
1 cup green onions, sliced
salt
pepper
5 pieces red sili finely chopped
A. Preparation
Combine the first 8 ingredients
Marinate beef overnight
B. Cooking
4tbsp oil
water
1. Heat oil and sear marinated beef
2. pour marinade
3. add enough water just to submerge beef
4. simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.
5. season to taste with sugar, salt, pepper and red sili
6. garnish with green onions, 1 tsp sesame oil, sesame seed.
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I’ll try this one next month (if I’m free) but I love Kimchi’s Korean Beef Stew…same fastfood resto in Phils. Will let you know how it went….thanks…
Hi! I’m trying this recipe this weekend and couldn’t find rice wine in my grocery. What can I substitute? I have white cooking wine, can I use that? Also, is the sesame oil you used here the darker one? Thanks!!!
fact: do you know that they use grated fresh pears to make the sauce sweet? try substituting 2 grated pears with 1/2 cup sugar. it will work wonders.
Tried this recipe…and BAM! instant HIT…specially to my 10-yr-old daughter…thanks a lot…
I am trying to prepare this recipe today.
perfect….thanks a lot for the recipe.
it tastes really good but what if i marinade it with sesame seeds would it taste and smell better?