Korean Beef Stew



I bought some Australian beef short ribs from my friend Hy-C and I’ve been meaning to cook them for some time already.



 

For health reasons, my husband and I have been shying away from beef but once in a while, we indulge ourselves to some. When properly cooked, the meat is very tender so they are also great for kids. 

This Korean beef stew recipe has simple ingredients and it is very easy to make. (Recipe adapted from Casa Veneracion) I cut the recipe into half and made use of the slow cooker to make this dish. I also changed some of the ingredients to the ones I readily have at home. This is my mini 1.5 quart slow cooker. This is great for cooking small quantity of food for a small family. 



What you need:

– 1/2 kilo beef short ribs

– 1 whole onion (wash and scrub, peel off the outer layer)

– 1 whole garlic (wash and scrub, peel of the outer layer)

– 2 thumb-sized pieces of ginger (wash and scrub, no need to peel)

  • – 1/2 tbsp. of chili powder

  • – 1/2 tbsp. of whole black peppercorns

  • – 1 small red chili 

  • – 2 bay leaves

  • – 1/4 cup light soy sauce

  • – 1/2 cup white sugar

  • – 1/2 tsp salt

– 1 stalk leek, thinly sliced

  • – 1 tbsp sesame seed

Wash and trim off the fats from the beef short ribs but leave some of them intact. Sprinkle ribs with salt and pepper then dust lightly with flour. Heat vegetable oil in a large skillet; brown ribs on all sides. When all ribs are browned, place them inside the slow cooker. 

Pour water into the slow cooker until it covers the meat. Add the whole garlic, onion, ginger, chili powder, red chili, and bay leaves. Pour in the soy sauce and stir in the sugar. Set the setting to low and simmer for 6-8 hours until the meat is very tender.

After an hour or so, check the broth. I used a strainer ladle to get rid of the scums that you may see on top. Taste the broth and add some more salt if needed.

The broth may become too oily at the end. You may serve it as is or you may want to cool them down first and then place them in the freezer to solidify the oil. It would be easier to get rid of all the oil. That was what i did. 

Before serving, toast the sesame seeds in the toaster oven and slice the leeks very thinly. 

To serve, transfer to a bowl and garnish with sliced leeks and sprinkle with toasted sesame seeds. 

Enjoy! 

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