I love Korean food! OK, not love - love but I like and I appreciate! Problem is, in the family, only I do. But there is one dish that is enjoyed by everyone, the Korean Beef Stew. Here is an authentic Korean recipe. I will also post a Filipinized version. Both have their own merits and are equally liked by the family.
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| Photo credit: google images |
Ingredients:
1 kilo beef short ribs
2 cups water
4 tbsp. soy sauce
8 cloves garlic, minced
1/2 onion sliced
1 tbsp. rice wine
1 tbsp brown sugar
1 tbsp sesame oil
1 carrot sliced into 1" thick
1 radish sliced into 1" thick
5 shiitake mushrooms sliced and soaked in hot water.
2 tbsp corn syrup
1/2 tsp ground black pepper
green onion, sliced for garnish
toasted sesame seeds
Procedure:
- Soak shiitake mushrooms in hot water.
- Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
- Boil short ribs in water in a large pot for about 5-10 minutes.
- Take out the ribs from the boiling water and wash them with cold water to remove scum.
- Throw away water and clean the pot.
- Place the clean beef short ribs back in the pot.
- Add water, soy sauce, garlic, onion, rice wine, brown sugar.
- Boil it over medium heat for 20 minutes.
- Add the vegetables. Let it simmer for about 1.5-2 hours over low heat.
Stir the ribs and other ingredients from time to time. - When meat is tender, add corn syrup, sesame oil and black pepper. Turn up the heat. Mix it well until liquid evaporates or very little of it is left.
- Transfer galbijjim to a platter before serving. Garnish with spring onion and sprinkle with toasted sesame seeds
I did not have corn syrup so I used honey
For rice wine, I used Japanese mirin
Since this yields very little sauce and because we love sauce to go with rice, I multiplied everything except the ribs and vegetables by 1.5 times the indicated amount in the recipe.
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