Korean Beef Stew. Sweet and savory Korean beef stew recipe. I know many of you like bulgogi (Korean BBQ beef), so today I want to share a variation of this delicious recipe. The ever famous Korean beef stew is obviously a Korean dish but Filipinos also loved this dish.
Way back when I was still working in Philippines there.
Korean Beef Stew is a hearty stew made with chuck roast, carrots, garlic, ginger, red pepper and green onions.
Korean dishes are easy, versatile and so yummy.
You can cook Korean Beef Stew using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Korean Beef Stew
- You need 1 of kl Beef short ribs or chunks.
- Prepare 1 cloves of garlic mince.
- It's 1 of whole onion chopped.
- Prepare 1/2 cup of soy sauce.
- Prepare 1 cup of brown sugar.
- Prepare 1-2 pcs of star anise.
- You need 3 tbsp of sesame seed.
- You need 4 tbsp of sesame oil.
- Prepare to taste of Salt and pepper.
- Prepare of Cayenne pepper.
Inspired by the Korean beef stew of the House of Kimchi (now defunct), this spicy and sweet is so Fourteen years after publishing my first beef stew a la House of Kimchi recipe, here comes the fourth. This Korean Beef Stew, inspired by Korean fast food restaurant back in Manila, is definitely a favorite in our house! An order of this stew always comes with bean sprout side dish. Beef has traditionally been expensive in Korea, so beef dishes almost always use the ingredient in Korean-style grilled beef BBQ.
Korean Beef Stew step by step
- Boil the meat with salt and pepper using a pressure cooker for about 15 mins.
- Saute the garlic and onion.
- Add the meat and the remaining ingredients all together and let it boil for 10 mins or until reaches the right tenderness..
DIRECTIONS Dump in the beef spareribs and stir fry till beef changes color. The ever famous Korean beef stew is obviously a Korean dish but Filipinos also loved this dish. To cook the Korean beef stew, heat oil in a deep skillet and saute garlic until brown and toasted. Korean Beef Stew: We love beef but we try to make it with less fat but full on flavour. This is why I like this recipe, because trimming off the fat and pre-boiling the beef removes a lot of the fat but still.
