Tuesday, January 24, 2012

Korean Beef Stew...Simple and Delicious

Even if I enjoy preparing complex entrees, there are days when I relish the thought of making one-pot dishes . A few Korean dishes offer this kind of simplicity. And their Beef Stew is a very good example. Nothing could be simpler and be this delicious.

Korean Beef Stew

1.5 kilos lean short ribs, 2-inch pieces
1/2 cup soy sauce
3/4 cup brown sugar
2 liters water
1 teaspoon chili garlic sauce
1 stalk leeks, sliced into 1-inch pieces
1 teaspoon dark sesame oil
1 thumb-sized ginger, pounded

To serve:
2 tablespoons toasted sesame seeds
1/4 cup thinly-sliced leeks

1. In a large Dutch oven or casserole, put first 8 ingredients and boil until beef is very tender.
2. Before serving the stew, top with sesame seeds and sliced leeks. Serve with hot steamed rice.

Note: For a healthier dish, you can skim off the oil on top of the sauce before serving. Or better yet, let it cool and keep in the fridge for 6 hours or overnight. Remove any fat that has solidified before reheating. You can enjoy the same taste without going overboard on the fat.

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