korean beef stew
September 17, 2008
there was a time when you say korean food, one would think of kimchi. but as koreans come and stay, and as long as korean telenovelas are seen and raved about, we filipinos get to acquaint ourselves more and more about koreans and their culture. so now, when someone thinks of korean, one thinks of hyundai starex, tia ling, samsung, lg, seri pak, jumong, kimchi, and last but not least – taran! – korean beef stew.
and now, you have a choice of decent korean restaurants to go to when one craves for something piquant and spicy (whereas before you go to the mall and dine at that popular korean fastfood chain kimchi). here in our small town, we used to have a korean restaurant, korean-owned, that serves genuine korean food with genuine korean ingredients (even the garlic comes from korea or so they claim) and that snobby korean ambiance. service is good. you are served six different appetizers that are free of charge and unlimited in supply (from 2 kinds of kimchi, pickled yellow radish, sweet dilis, stir-fried togue and potato salad). plus decent prices and good, genuine korean food made this restaurant a hit not only among korean expats but pinoys as well. until, that is, the great flood came and drove the restaurant back to korea. a pity! now, there are two korean restaurants in the neighboring towns that serves the local korean expats. but they are not as good as Woo-jung, that original korean restaurant that was driven back to the 38th parallel by the great flood.
korean beef stew
cooking time and preparations: 2 hours
600 grams beef short ribs
1 liter water
7 tablespoons white sugar
1/3 cup soy sauce
2 tablespoons chinese cooking wine
1 tablespoon minced garlic
2 teaspoons sesame oil
1/2 teaspoon minced ginger
2 stems leeks
2 green siling mahaba (pangsigang) or whatever you call it in the english speaking countries
1 teaspoon toasted sesame seeds
1 in a heated wok, put about 3 tablespoons of oil and brown the short ribs (preferably in batches). if short ribs is not available, you can use any of the stewing beefs from shanks to brisket.
2 using an enameled pot or any kalderos around, saute a tablespoon of garlic in oil used in browning the meat. saute it for a minute in low to medium heat without browning the garlic and add the half teaspoon of minced ginger before putting in the browned beef short ribs.
3 let the beef simmer for 5 minutes before adding the liter of water (covering the meat in the process). bring to boil.
4 add the sugar, the soy sauce, the chinese cooking wine and the sesame oil. cover pot and let the whole thing simmer lowering the heat setting to its lowest.
5 cook for an hour and a half to 2 hours. add sugar or salt to taste. this dish should be on the sweet side rather than on the salty side.
6 add the chopped leeks (a quarter of an inch long), the green chilies (sliced diagonally) and the toasted sesame seeds (fried in a wok without using oil and stirring constantly until toasted; similar to frying dilis) before serving.
7 skim the oil.
serve with stir-fried togue in onions and green/red bell pepper and piping hot plain rice.