Korean Beef Stew is a sweet, savoury and spicy stew of beef ribs in soy sauce and sesame oil broth base usually served with freshly steamed rice.
Back when I was navigating the hustle of the workplace in the Philippines, a bustling food court on the ground floor beckoned. House of Kimchi (if I can remember the name correctly), a Korean-themed haven, particularly caught my attention, and whenever lunch decisions led us there, my choice unfailingly gravitated towards the Korean Beef Stew. The dish’s distinct flavor intrigued me, prompting me to embark on a quest to replicate it at home. Remarkably, my efforts paid off, capturing the essence of the restaurant’s rendition without ever having to unveil the closely guarded recipe.
House of Kimchi, while distinctly Korean in theme, raised questions about the authenticity of its beef stew. Traditional stews in Korea, known as jjigae, tend to lean towards the hot and spicy spectrum. However, the version served at this Filipino locale embraced sweetness, prompting me to speculate that it might have undergone a subtle reengineering to align with the local palate. Whether this was a deliberate fusion or a modified adaptation remains unclear, but one thing was certain—I had developed a genuine fondness for this dish.
To replicate the genuine Korean jjigae experience, a touch of cayenne pepper became the secret ingredient, infusing the stew with the desired heat. It’s a culinary venture that blends the distinct flavors of Korean and Filipino cuisines, creating a delightful fusion that tantalizes the taste buds.
As I invite you to embark on this gastronomic journey with me, consider the dynamic interplay of flavors that unfold in each simmering pot. The marriage of Korean influences and Filipino nuances creates a harmonious dish that bridges culinary traditions. With a dash of cayenne pepper, we elevate the sweet notes to a more spirited symphony, crafting a unique and satisfying experience that mirrors the essence of House of Kimchi.