Korean Beef Stew
Way back when I was still working in Philippines there was this massive food court just on the ground floor of my workplace, and since it’s near we usually take our lunch in there. In that food court there was this restaurant called House of Kimchi (not sure if it’s still there though) and if we choose that as our dining restaurant on that day definitely I will order this dish called Korean Beef Stew. I like the flavour of this dish and tried to imitate it always at home which I can say I got the taste correctly like how that restaurant did it and I never asked for the recipe until now.
House of Kimchi is a Korean themed restaurant but I am not totally sure that this dish is, as stews (jjigae as they call it) in Korea usually are hot and this one from the mentioned restaurant is sweet, I am guessing it might be re-engineered to suit the Filipino taste. The original one might be the same just with chillies. Anyways regardless of its origin I love this dish and to make it same as the Korean counterpart or what they call jjigae we will add some cayenne pepper to make it hot!
- 1kg beef ribs or beef brisket
- 1 stalk baby leeks, sliced
- ½ cup soy sauce
- 4 cups beef stock
- ⅓ cup brown sugar
- 4 tbsp sesame oil
- 4 tbsp toasted sesame seeds
- 1 pc star anise
- 1 whole garlic, minced
- 1 red onion, minced
- 1 tsp cayenne pepper
- fish sauce
- freshly ground black pepper
- spring onions, to garnish
- chillies, sliced (optional)
- Sauté garlic until its golden brown and crunchy, set aside garlic.
- In the same pan add onions and sauté until translucent.
- Add and brown the beef.
- Pour in the soy sauce then add the beef stock just enough to cover the beef, if 4 cups is not enough add water.
- Add the star anise and brown sugar. Bring to a boil and simmer for 45-60 minutes or until beef is really tender.
- Add sesame oil, sesame seeds, leeks, cayenne pepper and the crispy garlic. Simmer for additional 5 minutes.
- Flavour with fish sauce and season with black pepper. Garnish with spring onions.