If you love Korean cuisine, it's about time you learn how to cook it! The good thing about this recipe is that you can make the beef stew up to three weeks in advance, and then freeze it. On days or nights when you don't have time to prep and cook a full meal, you can just thaw and reheat!
Serves 4 Prep time: 20 minutes, plus marinating time Cooking time: 3 hours For the marinade 1 cup grated Korean pear 1 cup grated white onion 6 tablespoons Korean or Japanese soy sauce 3 tablespoons sugar 3 tablespoons rice wine 3 tablespoons chopped green onions 1 1/2 tablespoons chopped garlic 1 tablespoon sesame oil 1/2 teaspoon ground black pepper 1 1/2 kilos beef short ribs, fat trimmed 3 cups beef stock 2 medium carrots, sliced into 1 1/2-inch pieces 6 fresh or rehydrated dried shiitake mushrooms, sliced in half 16 pieces canned peeled chestnuts, sliced in half 2 stalks leeks, white parts only, sliced diagonally into 1/2-inch pieces 1 teaspoon toasted white sesame seeds
For the sautéed bean sprouts 1 1/2 tablespoons vegetable oil 1/2 medium white onion, sliced thinly 3 cups bean sprouts 1/2 teaspoon soy sauce Salt and pepper, to taste 1 teaspoon sesame oil 5 cups steamed rice, to serve Sliced leeks for garnish (optional)
1 To make the marinade, combine all ingredients in a large bowl. Add beef and mix well. Cover and refrigerate for at least 6 hours or overnight. 2 Place beef and marinade in a stockpot. Add beef stock, and bring bring to a boil. Lower heat and simmer, partially covered, for 2 to 3 hours or until beef is fork-tender. 3 Add carrots and mushrooms. Cook for 8 to 10 minutes or until carrots are tender. Add chestnuts, leeks, and sesame seeds. Cook for 1 minute. Set aside. 4 To make the sautéed bean sprouts, heat oil in a wok or frying pan over medium-high heat. Sauté onions until translucent. Add bean sprouts and sauté until tender. Season with soy sauce, salt, and pepper. Add sesame oil. Mix well. Transfer to a bowl. 5 Divide rice among 4 bowls. Top with Korean beef stew. Garnish with leeks, if desired. Serve sautéed bean sprouts on the side.
Photography by Miguel Nacianceno. Prop styling by Idge Mendiola.