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Korean foods are famous for their taste and presentation. One of the most delicious dish is beef stew. Let’s find out what is Korean beef stew and how to cook it by reading this article of BestLifeTips.
Korean beef stew
Beef is a fairly popular ingredient in Korea and is processed into many dishes, including beef stew. Korean beef stew is usually served with freshly steamed rice. It is a sweet, savoury and spicy stew of beef ribs in soy sauce and sesame oil broth base.
In Korea, people open many popular and high-class beef stews and many domestic and international customers love them.
How to cook Korean beef stew
There are many ways to cook Korean beef stew. Here are some cooking methods for popular types of it.
Pineapple Korean beef stew
- 1 1/2 kg beef, short ribs, cut up
- 1 pouch Del Monte Quick ‘n Easy BBQ Marinade (200ml)
- 3 1/2 Tbsp chopped garlic
- 3 1/2 Tbsp all-purpose flour
- 1/3 cup oil
- 1/3 cup chopped red onion
- 2/3 cup water
- 3 3/4 Tbsp rice wine
- 1 can Del Monte Pineapple Chunks (560g), drained, reserve syrup
- 1 2/3 cup potato, cut into chunks then fried
- 2 1/2 cup carrot, cut into chunks and fried
- 1 1/4 tsp toasted sesame seeds
- 2 1/2 cup leeks, sliced into 2-inch length, fried
Step 1: Marinate beef in Del Monte Quick ‘n Easy BBQ Marinade, reserved pineapple syrup and garlic overnight in the refrigerator. Drain and reserve marinade.
Step 2: Sprinkle beef with flour then cook in oil until they turn into brown. Set aside.
Step 3: In the same pan, sauté onion, then add the beef back to the pan. Add reserved marinade and water. Cover and simmer over low heat for 2-3 hours or until the meat is tender.
Step 4: Add rice wine and Del Monte Pineapple Chunks. Simmer for another 2 minutes.
Step 5: Stir in potatoes and carrots. Top with sesame seeds and leeks.
Korean beef stew kimchi style
- 1 whole head garlic, peeled and minced
- 2-3 inch fresh ginger, peeled and grated
- 1/2 cup soy sauce (like Kikkoman)
- 1/2 cup brown sugar
- 2 tbsp Gochujang (Korean red chili paste)
- 1/2 cup mirin (sweet cooking wine)
- 1/4 cup sesame oil
- 1/2 tsp salt
- 3-4 lbs bone-in and boneless short ribs, cut into bite-size pieces (1 1/2-inch cubes/length)
- Salt and pepper, to taste (for seasoning the beef)
- 2 tbsp oil
- 1 large red or yellow onion
- 1 bunch scallions, sliced thinly for garnish
- 1-2 tbsp toasted sesame seeds, for garnish
- 1 Asian pear or green apple, grated or pureed
Step 1: Mix the garlic, ginger, soy sauce, sugar, Gochujang, mirin and sesame oil together in a bowl. Set aside.
Step 2: Season the beef with salt and pepper.
Step 3: Choose the saute setting in the instant pot and heat the oil. Once the oil is hot, sear the beef, in batches, until they are nicely browned.
Step 4: In the remaining oil in the instant pot (add the oil if needed), saute the red onion slices for 1-2 minutes. Remove brown bits as you saute the onion.
Step 5: Return the beef into the pot. Pour in the sauce made earlier and the grated or pureed pear/apple. Stir briefly.
Step 6: Turn off the instant pot and choose manual pressure. Cook on high for 35 minutes. Allow natural release for 15-20 minutes. Don’t cover it.
Step 7: Ladle in a bowl and garnish with extra scallions and toasted sesame. Serve with rice.
Korean beef stew Gochujang
- 3 lbs beef chuck cut into large pieces
- 1/4 cup soy sauce
- 1/4 cup shiro miso
- 10 cloves garlic
- 3 cups water
- 1 tsp hon-dashi (Japanese seasoning powder)
- 2 tbsp Gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean chili powder)
Step 1: Combine miso and soy sauce in a bowl. Stir to combine thoroughly.
Step 2: Mix the miso mixture with the beef and refrigerate for 4 to 12 hours.
Pre-heat your oven to 325ºF.
Step 3: Film a pot generously with vegetable oil. Brown the beef in batches over medium low heat. Leave space around the beef.
Step 4: Transfer the browned beef to a clean dutch oven. Add the garlic and the gochugaru to the pot.
Step 5: Make your dashi. Bring the hon-dashi and water to a boil. Let it simmer briefly.
Step 6: Mix the Gochujang with a couple tablespoons of hot dashi in a small bowl. Add a bit more dashi if needed. Get the Gochujang to dissolve in the dashi.
Step 7: Add the Gochujang mixture. Then add enough of the remaining dashi to come up 2/3 of the way up the meat. Cover the dutch oven with aluminum foil or parchment. Then put the lid on it.
Step 8: Place in the oven and braise for about an hour. After an hour, give it a stir and put it back in the oven.
Step 9: Beef is done when it is tender. This will take probably around 3 to 3 1/2 hours if you have big chunks. Start checking after 2 1/2 hours.
Spicy Korean beef stew
For beef stock:
- 1 lb beef brisket
- 5×5 (about your palm size) kelp, Dasima/Kombu
- 3 green onions
- 5 to 7 whole garlic cloves
- 1 tbsp black pepper corns
- 15 cups cold water
For the chili oil:
- 10 chopped garlic cloves (approximately 1/4 cup)
- 2 to 4 chopped green onions (approximately 1/3 cup)
- 4 tbsp gochugaru
- 5 tbsp toasted sesame oil
- 1 tbsp salt
- 1/2 tbsp black pepper
- 3 anchovies
- 3 tbsp soy sauce
For the vegetables:
- 2 oz gosari (dried fernbrake), optional
- 2 oz gobi (royal fern fougere), optional
- 2 oz torandae (dried taro stems), optional
- 4 cups green onion (if you are not using any of 3 vegetables above, increase it to 6 cups)
- 1/2 lb bean sprouts
- 5 oz dangmyeon (Korean glass noodles), optional
- 2 eggs, beaten, optional
- 2 bowls of warm rice
Step 1: Place all ingredients for beef stock including 15 cups cold water in a large pot. If you have a tea filter bag, it will be great to use to hold garlic cloves and black peppercorns.
Step 2: Cover, bring it boils over high heat. Skim sums and fat as needed.
Step 3: Remove kelp, reduce heat to medium and simmer for 2 hours 30 minutes.
Step 4: Turn off heat, remove beef and all other solid ingredients. You can discard all vegetables. Cool the beef so we can shred with hands.
Step 5: Meanwhile the beef is cooling down, make the chili oil. Add all ingredients for chili oil except soy sauce in a saucepan. Let it infuse flavors and color for 15 minutes on low heat. Mix everything with spatula and anchovy will melt down into oil.
Step 6: Increase heat to medium and add soy sauce. Let it bubble and cook for 1 minute. Remove from heat.
Step 7: Shred beef in a large mixing bowl.
Step 8: Cut green onion in halves lengthwise, then cut into 2-inches long pieces. If you are using Korean large green onions, cut into 2-inches long pieces first then cut into quarter. Add into beef mixture.
Step 9: Pour chili oil into beef and vegetable mixture and toss everything together with your hand (make sure you are wearing kitchen glove. If you don’t have one, just use tongs to mix).
Step 10: Add beef and vegetable mixture into beef stock we made earlier along with bean sprouts. Stir everything together with a spoon and cover, bring it to boil over high heat.
Step 11: Reduce heat to medium and simmer for 2 hours. Right now is a perfect timing to soak Korean glass noodles in warm water so they will soften during soup is simmering.
Step 12: Remove from heat, spicy beef stew is ready to serve with warm bowls of rice. But if you prepared glass noodles and/or egg, follow the next steps.
Soak glass noodles in hot water for 30 minutes. Move 2 portions of spicy beef stew into medium-size pot, bring it to boil. Pour beaten eggs into boiling spicy beef stew gently. Bring soup back to boil and cook for 30 seconds to 1 minutes. Don’t stir the spicy beef stew to prevent cloudy soup.
Step 13: Pace soaked noodles into a serving bowl and pour boiling spicy beef stew. Serve with warm bowls of rice and any Korean side dishes you’d like.
Korean beef stew Galbi Jjim
- 1.5 kg to 1.8 kg / 3.3 to 4 lb bone-in beef short ribs
- 1 1/2 cups water
- 2 carrots (275g / 9.7 ounces), cut into medium size pieces
- (optional) 8 dried jujube
- (optional) 10 ginkgo nuts, peeled
- (optional) 10 chestnuts, peeled
- 170g / 6 ounces red apple (or nashi/asian pear), cored & chopped
- 60g / 2 ounces onion, peeled and chopped
- 6 tbsp regular soy sauce
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp rice wine (mirin)
- 1 tbsp minced garlic
- 1 tsp sesame oil
- 5 whole black peppers
Step 1: Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid (which looks like blood) from the meat. Change the water a few times during this time.
Step 2: Blend the sauce ingredients in a mixer or food processor. Set it aside.
Step 3: In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.
Step 4: Place the ribs in a dutch oven and pour in the water (1 and 1/2 cups). Add 2/3 of the sauce. Boil them over medium heat for about 30 mins, covered. Stir gently and change the position of the ribs. Reduce the heat to medium low and continue to simmer for about 10 minutes, covered.
Step 5: Add the remaining ingredients and continue to simmer it over medium low heat for about 20 mins, covered.
Step 6: By now the ribs should be fully cooked, but they may not be tender. Continue to simmer them over medium low heat until your desired tenderness is achieved.
Step 7: Serve hot Galbi Jjim with steamed rice and other Korean side dishes.
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