If I could materialize a massive hug, this Korean Beef Stew would be its physical form, and we all are in definite need of both these things at the moment. A bowl of Korean beef stew serves all your savory, sweet, spice, and sesame cravings. The juicy pieces of beef literally melt in your mouth as if they were simply butter. In addition to the perfect alchemy of flavors provided by this dish, it also permeates the air with a wondrous umami aroma, imbuing a sense of warmth throughout the house.
This is one of my family’s favorites, so we always request our yaya to make this for dinner. We ask this so often that she remembers the recipe by heart and does not even have to measure the individual ingredients that go into the stew or have a written procedure to guide her in preparing the dish.
Recipe
Yields 8-10 servings
Ingredients
1-kilogram beef brisket
4 tablespoons vegetable oil
1 head garlic, minced
1 medium onion, minced
20 grams garlic, minced
1/2 cup or 125 mL soy sauce
2 teaspoons five-spice
5 pieces star anise
1 teaspoon ground pepper
4 cups or 1-liter water
¼ cup or 60 mL mirin
1 beef stock cube
¼ cup sugar
1 medium carrot, peeled and chopped
2 stalks of cilantro
2 teaspoons white sesame seeds, toasted
Optional: 2 tablespoons gochujang (I did not add this anymore since my younger brother does not have a liking towards spicy food.)
Procedure
In a deep pot, add half the vegetable oil and brown the beef. Once each piece is done, transfer it onto another plate and repeat until all the beef has been cooked.
In the same pot, add the rest of the vegetable oil and sauté the garlic, onion, and ginger.
Add the beef back into the pot and pour the soy sauce on top.
Mix all the ingredients together and add five-spice, star anise, and pepper.
Let this simmer for 5 minutes to let all the flavors seep into the meat.
Pour the water and mirin into the pot then let the beef stock cube and sugar dissolve in the stew.
Once it has been brought to a boil, lower the heat.
Let it boil for another 2-3 hours or until the beef is tender enough to easily be pierced through by a fork.
Add the carrots, cilantro, and sesame seeds and let these cook for 5-10 more minutes.
Serve with rice and sides. Enjoy!
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