Korean Beef Stew

Korean Beef Stew
Way back when I was still working in Philippines there was this massive food court just on the ground floor of my workplace, and since it’s near we usually take our lunch in there. In that food court there was this restaurant called House of Kimchi (not sure if it’s still there though) and if we choose that as our dining restaurant on that day definitely I will order this dish called Korean Beef Stew. I like the flavour of this dish and tried to imitate 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 until now.

House of Kimchi is a Korean themed 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. Anyways 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!

Korean Beef Stew
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1kg beef ribs or beef brisket
  • 1 stalk baby leeks, sliced
  • ½ cup soy sauce
  • 4 cups beef stock
  • ⅓ cup brown sugar
  • 4 tbsp sesame oil
  • 4 tbsp toasted sesame seeds
  • 1 pc star anise
  • 1 whole garlic, minced
  • 1 red onion, minced
  • 1 tsp cayenne pepper
  • fish sauce
  • freshly ground black pepper
  • spring onions, to garnish
  • chillies, sliced (optional)
Instructions
  1. Sauté garlic until its golden brown and crunchy, set aside garlic.
  2. In the same pan add onions and sauté until translucent.
  3. Add and brown the beef.
  4. Pour in the soy sauce then add the beef stock just enough to cover the beef, if 4 cups is not enough add water.
  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. Garnish with spring onions.

 

 

35 Responses

  1. I cannot wait to try your Korean Beef Stew recipe. YUM! :-) Mandy

  2. Oh I’ve been trying to perfect this dish. I hope if I follow your recipe, I can make the taste I wanted.

  3. Tita Beng says:

    Totoo!! Gusto ko lahat ng mga niluluto mo! I also cook this but I don’t put star anise. Next time I’ll definitely include this missing ingredient of mine. Thanks!

  4. SweetSalty&Spicy says:

    The stew looks really yummy!
    I am a Korean so I know jigae is supposed to be hot, spicy, sweet and salty ( alittle bit).
    This one looks really good!

  5. Zach Stagers says:

    I just made this for my girlfriend and I.

    I’m a complete novice when it comes to cooking, but it turned out well.

    We both loved it, and will certainly be eating it again.

    Thanks :)

  6. Lynn Hong says:

    Dear Sir

    My name is Lynn and I am a Business Development executive with Rajah & Tann LLP, a law firm in Singapore.

    Our firm intends to publish a food guide titled “Asia Food Guide” featuring dishes from 15 countries with the purpose of providing a copy to our clients when they visit any of our law firms in Asia.
    We are writing to seek your permission to use the photo of the dish Beef Stew found on your blog as one of our entries. You may wish to note that we do not necessarily require a photo of the exact dish found in the recommended location and one that looks similar to it would suffice.

    Please be informed that the Asia Food Guide will not be used for commercial purposes (e.g. sold in bookstores) and will only be circulated within our firm and given to our clients in pdf form.

    We hope you will be amenable to our request. We will of course attribute the photo used to your blog. Please also let us know if you would like us to send you a copy of this food guide when it is completed.

    We look forward to hearing from you by Friday, 6 January 2012 if you have any objection to us using the photo. Thank you for your kind consideration.

    Regards,
    Lynn Hong
    Business Development Executive
    Business Development

    D +65 6232 0640
    F +65 6225 6528

  7. This sounds delicious.

    Would be a great addition to June Potlucks theme for THE SOUP KITCHEN blogger event. Just click the link to view entry details.

  8. Can’t wait to try this brilliant recipe! The beef looks so gooood.

  9. mjskit says:

    I can’t imagine seeing any type of beef stew in a food court. Pizza, tacos, and Chinese yes, but nothing near as tasty as this. Love all of the seasoning. Looks wonderful Raymund!

  10. This sounds delicious, Like a much lighter take on a regular winter stew – I love it!

  11. Love dishes like this. Pinning and waiting for cooler weather!

  12. Sarah says:

    when you say “1 whole garlic” do you really mean the entire bulb?

  13. Mammamia says:

    Thanks for Sharing this. I have been craving this dish for 15 years now. Likewise, there was this Korean restaurant next to our office and used to go there a lot for this dish. When we went to visit Manila in 2005, the resto is no longer there. I tried your recipe this weekend it was the same exact taste!!! So happy I have a new recipe to share for potluck parties…thank you very much

  14. hbnnod says:

    would love to try this..

    i have suggestion.. hope you’ll put in the yield for each recipe… it’ll be helpful.. thanks!!!

  15. Beth says:

    Cooking this tonight…just one question, the soy sauce that you use is it philippine soy sauce or kikkoman?

  16. Beth says:

    Oh sorry which one is it? The philippine soy sauce?

  17. Beth says:

    Ok thanks!

  18. Beth says:

    Delicious! Everyone in our household enjoyed it! Tnx

  19. This too looks absolutely delicious. I’m new to wordpress and trying to figure out how to follow you!

  20. Kris says:

    I have been trying to get the taste same as House of Kimchi Restau..just one question,are u not using ginger for this?

    Thanks.

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