Warm, comforting Korean Beef Stew
MANILA, Philippines — Long before the K-pop culture became the biggest trend of the century, there was Korean beef stew — and Pinoys loved it.
Warm and comforting, a bowl of Korean beef stew with freshly steamed rice was all that was needed to make a fully satisfying meal. The chunks of beef are tender and the soup flavorful and divine. But you do not have to dine in a Korean restaurant or order for delivery to enjoy it.
You can make it at home. Let this recipe of Korean Beef Stew by the mother-and-son team of Chefs Sylvia Reynoso Gala and Ernest Reynoso Gala serve as your guide to a delicious, home-cooked meal.
Korean Beef Stew (Kalbi Jjim or Galbi Jim)
Ingredients:
1 kg. beef short ribs, cut up, or beef brisket (Punta y Pecho)
1 head garlic, crushed
1/4 cup cooking oil
1/2 cup chopped leeks
1 pc. siling labuyo, chopped
1 tsp. shredded ginger
3 tbsps. sugar
2 tbsps. rice wine
1/3 cup soy sauce
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups water
1 tsp. sesame oil
1 tbsp. toasted sesame seeds (optional)
1 pc. red bell pepper, sliced thinly into strips
1 pc. green bell pepper, sliced thinly into strips
Chopped parsley or basil for garnish
1 1/2 cups water
1 tbsp. gochujang or kochujang (kimchi powder or fermented chili paste)
Procedure:
1. In a pan, sauté crushed garlic in oil. Add in chopped leeks, chopped siling labuyo, and shredded ginger. Add beef and stir for a while.
2. Add sugar, rice wine, soy sauce, salt, pepper, and water. Mix well then pressure-cook for 1 hour.
3. When pressure cooking is done, add sesame oil and toasted sesame seeds (optional), and then top with strips of bell pepper and sprinkle with chopped parsley or basil. Serve over white rice.
*Note: If you want your sauce more reddish, add 1 tbsp. gochujang or kochujang dissolved in 1 1/2 cups water.
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