Korean beef stew

Korean Beef Stew This is same recipe as galbi jjim but more budget friendly since I’m using stew meat instead of beef short ribs.

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Step 1

Soak shitake mushrooms in 2 cups hot water for 30 minutes. (Cut into quarters if using large mushrooms) Cut the radish, carrots and onions into 2 inch pieces and the green onions into 2 inch long pieces. Peel and core the Asian pear/apple.

Step 2

In a blender, add mushroom water, soy sauce, mirin, sugar, sesame oil and black pepper, pepper flakes, pepper paste, onion, ginger, garlic, Asian pear/apple and blend until smooth.

Step 3

In a large pot, heat oil then cook the beef in batches and sear it. Then pour the braising sauce the cooked beef, cover and cook on high heat for 20 minutes. Add chicken/beef stock, cover and simmer for another 45 minutes.

Step 4

Next, add the radish, carrot, and mushrooms. Cover and cook for another 45 minutes, occasionally stirring. After 45 min, check to see if the vegetables are fork tender and the beef should shred. Lastly, add green onions then cook for a couple minutes. Sprinkle sesame seeds on top.

Step 5

Serve with steamed rice and kimchi or French bread.

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