A and I love Korean beef stew or Kalbijim as they call it in Korea. For some reason – with all the delectable authentic Korean dishes we had during our 4 days stay – Kalbijim was surprisingly not part of the menu. Don’t ask me why, it’s a mystery to me as it may be to you. So in the spirit of my visit to Korea and missing out on the authentic taste of this wonderful tasting beef stew, I’ve decided one evening to look up a recipe and reminisce the taste of Korea just one more time.
Korean Beef Stew
- 1 Kilo short ribs or beef flank
- 4 slices ginger
- 2 tsps. garlic, chopped
- 1 pc. onion, sliced
- ¼ tsp. chili powder
- 2 tbsps. brown sugar
- 6 tbsps. Kikkoman Soy Sauce
- 3 cups beef stock
- 1 pc. carrot, cubed
- 2 pcs. raddish, cubed
- 1 tbsp. Manjo Mirin
- 1 tbsp. sesame oil
- sesame seeds, toasted
Here’s what you do:
- Boil beef in 3 cups water seasoned with salt and pepper for 30 minutes. Set aside.
- Saute ginger, garlic, onion, chili powder. Add sugar and beef. Make sure to cook until slightly brown.
- Pour soy sauce and beef stock. Cook until beef is tender.
- Add carrots, raddish, mirin, sesame oil. Garnish with toasted sesame seeds and leeks.
I had some mushrooms so I threw that in which explains the inclusion in the photo. Totally optional, just wanted to use up the remaining mushrooms I had and add more veggies onto the dish. If you want a truly authentic beef stew, omit the mushrooms.