Korean Beef Stew

You can never go wrong with your Beef Stew

However, if you want the stock to have more flavor to it, you can add a few pieces of beef bones. Just remove them after an hour or an hour and a half of simmering right before you reduce the soup.

Ingredients:
3/4 Kg Beef Short Ribs (Cut up)
1/3 Cup soy sauce
5 Tbps White Sugar
3 Tbps vinegar
1 pc Laurel
1 pc Sliced Medium White Onion
1 Tbsp Mirin (Rice Wine)
1/2 Cup Thinly Sliced Carrot Strips
2 Stalks Sliced Green Onions
1 Tbsp Toasted Sesame Seeds (optional)

Cooking Procedure:
1. Combine soy sauce, sugar, and vinegar. Marinate beef in this mixture for 1 hour in the refrigerator.
2. Add 1-1/2 cups water, laurel, and onion. Cover and simmer for 2 hours or until beef is tender (adding more water if needed).
3. Add carrot and mirin. Simmer for 2 minutes.
4. Transfer in platter. Top with green onions and sesame seeds.

Makes 5 servings

Beef Sukiyaki

Ingredients:
200g Beef Sirloin (Sukiyaki cut)
1/2 Cup Soy Sauce
1 pc Sliced Medium Onion
1 pc Sliced Half Moon Small Carrot
1 Stalk Sliced Celery (Reserve Leaves)
3 pcs (10g) Dried Shiitake Mushrooms (Soaked Overnight and Sliced - Reserve 3/4 Broth)
2 - 3 Pcs (10g) Tenga Ng Daga Mushrooms (Soaked Overnight and Sliced)
3 Tbsp Brown Sugar
2 1/2 Cups Meat Broth of Water
100g Tofu
75g Sotanghon
100 g Chinese Cabbage (Cut into Wide Strips)
3 pcs Eggs (Whole)
1 Stalk Sliced Leek

Cooking Procedure:
1. Mix beef and 2 tablespoons of soy sauce. Sauté by batch in 2-3 tablespoons oil until brown. Set aside. Season tofu with 1 tablespoon of soy sauce. Set aside.
2. In the same pan, sauté onion, carrot, celery and mushrooms. Add remaining soy sauce, brown sugar then stir. Add broth including mushroom broth and 1/4 teaspoon pepper. Cover and simmer for 5 minutes.
3. Add tofu, sotanghon, and beef. Allow to simmer. Add cabbage and egg. Turn off heat. Top with leeks. Garnish with celery leaves.

Makes 5 servings (5 cups)

Source

Marinating Times