If there”s just one Korean dish that every single Filipino would eat, it”d be this.
If you”re still asking why, then that means you”re not a true blooded local.
In the Philippines, there”s an unspoken rule called the “As-long-as-it-has-a-lot-of-sweet-sauce-that-can-be-poured-over-rice,” which practically guarantees that any piece of meat australian online casinos drowned and simmered in sweet sauce will be a sure-fire hit.
Think Adobo. Think Kaldereta. Think Mechado.
For this dish, we didn”t go that creative as we basically followed the traditional recipe but with a little localization. (Sugar, sugar, sugar.) But what”s different is the pairing—steamed rice was replaced with some nice, light noodles.
Of course, if you wanna go full Pinoy and do it with rice, we”re not gonna stop you.
Korean Beef Stew with Noodles
Yield: 4-6 servings
- 1 kg Beef brisket cubes
- 2 tbsp Oil
- 1 bulb Garlic, peeled
- 3 slices Ginger
- 4 cups Water
- 1/2 cup Soy sauce
- 1/2 cup Soju (Korean alcoholic beverage)
- 1 pc Beef Bouillon (beef cube)
- 1/4 cup Sliced leeks
- 1/2 cup Sliced bell peppers
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds
- Japanese soba noodles, for serving
- Heat oil and saute ginger slices until brown.
- Add in garlic cloves and beef cubes, saute until brown.
- Add in soy sauce, soju, beef bouillon and water.
- Add meat and boil in mixture until meat is fork tender (about 40-60 minutes).
- Check water and adjust accordingly. Water will decrease to half at the end of cooking.
- When beef is tender, adjust seasonings to taste.
- Add in leeks, bell pepper and sesame oil.
- Cover with lid and turn off fire.
- Allow it to sit for 5 minutes then serve with noodles for dipping.
- Garnish with sesame seeds.
- Don”t forget to cook noodles according to package instructions. If Soju is not available, you can use Mirin (Japanese sweet wine) or plain sugar.