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Korean Beef Stew


2.2 pounds beef ribs
2 tablespoons vegetable oil
2 tablespoons dark soy sauce
2 teaspoons sesame oil
3 spring onions, chopped
4 cloves garlic, crushed
1 tablespoon grated ginger
2 tablespoons brown sugar
2 tablespoons Japanese rice wine
2 cups water
1 tablespoon toasted sesame seeds to serve
1 spring onion, chopped to serve
1 tablespoon cornstarch diluted in 2 tablespoons cold water
*3 Chinese red chilli, chopped for garnish

Season the beef ribs with salt and pepper and fry the pieces in batches a pot with the oil.  It is best not to overcrowd the pot, otherwise you won’t sear the meat and get a nice golden brown color.   Once done, throw in the rest of the ingredients above up to and including the 2 cups of water (the idea is to cover the beef in the braising liquid).  Bring to a boil and skim off any scum that rises to the top of the pot.  Lower the heat to a simmer and cook uncovered for 2 hours or until the beef is tender and falling off the bone.

To thicken the sauce, add the cornstarch which has been diluted in cold water when the ribs are done.

Garnish with toasted sesame seeds, chopped spring onions and red chillies.

*Nothing beats cooking the meat slowly with a rich braising liquid.  I added red chillies to cut through the meat, making it  sweet and spicy. It just open all the senses. I got this recipe from one of the blogs I follow Trissalicious. She mentioned in her blog that this her husband’s favorite, as soon as I served this to my hubby it became his favorite as well. enJOY!!!

Source: Trissalicious