Korean Beef Stew
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Filipinos have come to love the classic Korean Beef Stew. The sauce blends perfectly with the beef, creating a satisfying fare for your food-loving soul.
- 1/4 cup Magnolia Gold Butter
- 2 tbsp garlic, minced
- 2 pcs onions, chopped
- 1 kilo Monterey Beef- Short Ribs, cut into ½” thick cubes
- 6 cups water
- 3/4 cup sake (rice wine)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup honey
- 1/2 tsp chili garlic sauce
- 5 pcs dried Chinese mushrooms, soaked in water
- 1 pc carrot, sliced
- 1 pc finger pepper, sliced
- 1/4 cup sesame seeds, toasted
- salt and pepper (to taste)
- 2 tbsp sesame oil
- leeks (for garnish)
Sauté garlic and onions in butter.
Add beef and cook until brown.
Add wine, soy sauce, sugar, honey, and enough water to cover meat.
Let boil then simmer until meat is tender (or pressure cook for 30 minutes).
When meat is tender, add mushrooms, carrots, finger pepper and sesame seeds.
Continue cooking until half of the liquid has evaporated.
Season with salt and pepper.
Pour in sesame oil and remove from heat.
Garnish with leeks and additional toasted sesame seeds.
- Serving good for eight.
Happy cooking, Foodies!
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