Korean Beef Stew


korean beef stew
I first ate Korean Beef Stew at the old Kimchi Korean Fastfood in the mid-seventies. My love for Korean beef stew inspired me to make my own version similar to the Kimchi Korean beef Stew. Here is my version that is a hit with my guests.

Korean Beef Stew

1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed

1 cup green onions, sliced
2 pieces red sili finely chopped (use more if you want it spicy)

A. Preparation
Combine the first 8 ingredients
Marinate beef overnight

B. Cooking

4tbsp oil

1. Heat oil and sear marinated beef
2. pour marinade
3. add enough water just to submerge beef
4. simmer over low heat (2 hours) until tender or pressure cook for 35-45 minutes. (Tip: test at 35 minuts if beef is tender)
5. season to taste with sugar, salt, pepper and red sili
6. garnish with green onions, 1 tsp sesame oil, sesame seed.

View more photos of Kimchi Korean Beef Stew


14 thoughts on “Korean Beef Stew”

  1. I’ll try this one next month (if I’m free) but I love Kimchi’s Korean Beef Stew…same fastfood resto in Phils. Will let you know how it went….thanks…

  2. Hi! I’m trying this recipe this weekend and couldn’t find rice wine in my grocery. What can I substitute? I have white cooking wine, can I use that? Also, is the sesame oil you used here the darker one? Thanks!!!

  3. fact: do you know that they use grated fresh pears to make the sauce sweet? try substituting 2 grated pears with 1/2 cup sugar. it will work wonders.

  4. I am wondering if sesame cooking oil can be used on the skin? Or would that be a different kind of sesame oil?

    I was reading about sesame oils many uses and one of them was for massage purposes.

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