Korean Beef Stew
Korean food is fragrant, spicy and hearty. Enjoy this simple beef stew in the comfort of your home, made authentic with Asian touches of rice wine, mushrooms and soy sauce.
Servings Prep Time
8 20 minutes
Cook Time
2 hours
Servings Prep Time
8 20 minutes
Cook Time
2 hours
Ingredients
Instructions
  1. Marinate beef in Datu Puti Soy Sauce and garlic for at least 30 minutes. Drain, reserve marinade.
  2. Saute garlic from marinade, then add onion and beef. Cook for 5 minutes or until beef turns brown. Add water , marinade, rice wine, sugar, mushrooms, UFC Salt and UFC Pepper. Cover and simmer for 1 hour or until tender (or pressure cook for 30 minutes).
  3. Add carrots, and sili. Simmer until carrots are done. Transfer into bowl. Top with sesame seeds, omelet nad spring onions.
Recipe Notes

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.

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