How to Cook Korean Beef Stew
Korean beef stew is a hearty, slow-simmered dish featuring tender beef in a rich, savory broth infused with soy sauce, star anise, and aromatic spices.
Servings: 4 servings
Calories: 480kcal
Ingredients
- 1 kilo beef short ribs or beef briskets cut into serving pieces
- 1 whole garlic minced
- 1 piece medium size red onion minced
- 1/2 cup soy sauce
- 4 cups water or beef stock
- 3 Tbsp sesame seeds
- 3 tsp sesame oil
- 3 pieces green chilies or siling haba sliced into strips (optional)
- 1 tsp black pepper ground
- 1 whole piece of star anise
- 1/2 cup brown sugar
- 1 piece beef bouillon just in case you use water instead of beef stock
- 5 stalks of spring onion chopped
- patis or fish sauce
- cooking oil
Instructions
How to cook Korean Beef Stew:
- Heat oil in a deep skillet and saute garlic until brown and toasted. Remove garlic from pan and set aside.
- If you want to shorten the cooking time, precook the beef in the pressure cooker until almost tender.
- Then use the beef broth as beef stock in cooking the beef stew instead of using water and beef bouillon cubes.
- In the same pan, saute onion until wilted then add the beef and stir fry until brown.
- 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.
- Season with patis and black pepper and adjust the taste according to your taste buds. Serve hot.