Monday, September 29, 2014

Korean Beef Stew (Galbi Jjim)




One of my favorite cuisines in Asia is Korean cuisine. Not that I don't favor the other delightful cuisines in Asia, for they are all exquisite, but there's something I love about Korean dishes and I'll never get tired cooking them. For one, their "Kimchi" is very Korean. No other country in Asia makes Kimchi except the Koreans. In the mid 1980s, during my visit to Seoul, I happened to have talked to a nice Korean lady seated beside me on my plane back to Manila and she told me that Kimchi were made in preparation for winter, when the land is covered with snow and they can't grow vegetables. 


Last night, after dinner, I decided to cook Korean Beef Stew. After cooking, I kept the pot of stew in the refrigerator. This morning,I scooped the fat out, reheated it on low, and simmered it again to reduce the sauce to a creamy consistency. I also sliced the cucumber thinly and marinated it in seasoned vinegar to go with my stew. Last but not least, the steamed rice was already cooked and was ready to go with my Korean stew. 

Ingredients
5.3  pounds beef short ribs, cut into pieces
1/2 cup Korean soy sauce, plus 2 tablespoons (or any soy sauce will do)
1 whole garlic, pounded
1 medium onion, sliced
2 tablespoons rice wine
1/2  teaspoon salt
2 tablespoons sugar
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon freshly ground black peppercorns
10 Shitake dried mushrooms, soaked in hot water, halved
3 small carrots, cut into 1 1/4" (optional)
1 medium Daikon radish, cut 1 1/4" (optional)
1 cup chestnuts, lotus seeds, or Gingko nuts, soaked in hot water (optional)
3 tablespoons toasted sesame seeds, for garnish
4 green onion stalks, chopped, for garnish

Procedure

Wash the ribs well in running warm water. Put into a big pot with 6 cups water, soy sauce, garlic, onion, rice wine, salt, and sugar. Bring to a boil and then simmer on medium-low heat for one hour, or until meat is tender. Add the honey, sesame oil, and ground black peppercorns, mushrooms, carrots, Daikon, and nuts. Simmer for another 30 minutes over low heat until all flavors have mixed together. 

*Garnish with sesame seeds and sprinkle green onions on top.
*Serves 4 to 6
*Tested and tried at Chris' kitchen on 04/03/2011
*Tested and tried again on Chris' kitchen on 9/29/2014

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