Way back when I was still working in Philippines there was this massive foodcourt just on the ground floor of my workplace, and since its near we usually take our lunch there. In that food court there was this restaurant called House of Kimchi (not sure if its still there though) and if we choose that as our dining restaurant definitely I will order this dish called Korean Beef Stew. I like the flavour of this dish and tried to immitate it always at home which I can say I got the taste correctly like how that restaurant did it and I never asked for the recipe unitl now.
House of Kimchi is a Korean restaurant but I am not totally sure that this dish is, as stews (jjigae as they call it) in Korea usually are hot and this one from the mentioned restaurant is sweet, I am guessing it might be re-engineered to suit the Filipino taste. The original one might be the same just with chillies. But regardless of its origin I love this dish and to make it same as the Korean counterpart or what they call jjigae we will add some cayenne pepper to make it hot!
1kg beef ribs or beef brisket
1/2 cup brown sugar
4 tbsp sesame oil
4 tbsp toasted sesame seeds
1 pc star anise
1/2 cup soy sauce
1 whole garlic, minced
1 red onion, minced
1 tbsp cayenne pepper
1 stalk baby leeks, sliced
6 cups beef stock
freshly ground black pepper
chillies, sliced (optional)
1. Saute garlic until its golden brown and crunchy, set aside garlic.
2. In the same pan add onions and saute until translucent.
3. Add and brown the beef.
4. Pour in the soy sauce and beef stock just enough to cover the beef.
5. Add the star anise and brown sugar. Bring to a boil and simmer for 45-60 minutes or until beef is really tender.
6. Add sesame oil, sesame seeds, leeks, cayenne pepper and the crispy garlic. Simmer for additional 5 minutes.
7. Flavour with fish sauce and season with black pepper.