This Korean beef stew recipe is one of our family’s favorite. It’s a flavorful stew with an irresistible sauce! Be sure to prepare lots of rice and bean sprouts for side dish..
This Korean Beef Stew, inspired by Korean fast food restaurant back in Manila, is definitely a favorite in our house! An order of this stew always comes with bean sprout side dish. They are just perfect together because it balances the sweetness and adds a crunchy texture. I and my husband love this stew because the sweet sauce complements the fall-off-the-bone meat.
The first step in making this is to put the short ribs in a large pot together with water, garlic, whole onion, ginger, and salt. Make sure that all the meat pieces are immersed in water. Bring to a boil then reduce to medium heat and cook for 30-45 minutes, skimming off the scum on top. Next, strain the beef stock and reserve it for our braising liquid. Discard the garlic, onion, and ginger. Put back the meat in the pot then add the ingredients for the braising liquid – beef stock, soy sauce, and sugar. Cover, bring to a boil, then reduce to medium heat and continue to cook until beef is tender, about 1 to 1.5 hours. By that the time the short ribs have released their fats. Skim off the excess oil.
When the short ribs are tender, it is important to taste your sauce and adjust according to your liking. Add more sugar if you prefer it to be sweeter; add fish sauce or salt if you like to increase saltiness. Once you are good with the flavor, add the sesame oil, toasted sesame seeds, and sliced scallions. Serve this beef stew with Korean bean sprout side dish, kimchi, and lots of steam rice.