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korean (pork) stew
Ingredients
Another one of my favorite korean eats is Beef stew. Beef shanks or shortribs are braised in beef broth, dark soy sauce, sesame oil, sugar and infused with garlic and ginger. Like any other korean viand, it is commonly served with steamed white rice, kimchi and some other side dish. It's sweet, salty and spicy, all at the same time. (It's somewhat similar to the flavor of asado.)And I absolutely love it. As we didn't have any beef shortribs/shanks available at the time I had a hankering for this dish, I improvised and made use of pork (short ribs) instead.
- beef/pork short ribs
- onion
- garlic
- ginger
- dark soy sauce
- brown sugar
- bay leaf
- mirin
- distilled vinegar
- sesame oil
- sesame seeds
- green onions/scallions
- red pepper flakes
Instructions
1.
Place 2 lbs of beef/pork shortribs (or shanks) in a pot and cover with H20.
Add 1 beef cube, 4 (whole) cloves garlic, 1 medium onion(chopped),
about 2 T ginger (crushed), and 1 bay leaf, then bring to a boil. Lower
the heat and let it slowly cook until the meat is fork tender.2. Add 3/4 C dark soy sauce + 5 T brown sugar + 5 T mirin, + 3 T sesame oil + a couple of dashes of red pepper flakes + black pepper and cook for 20 further mins.
3. Taste the broth and adjust the seasoning.
4. To serve, sprinkle with slivered green onions and (toasted) sesame seeds.
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