Korean Beef Stew

Words: Dwight Co/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/May 8, 2012

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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

Ingredients

  • 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

Procedure

  1. Heat oil and saute ginger slices until brown.
  2. Add in garlic cloves and beef cubes, saute until brown.
  3. Add in soy sauce, soju, beef bouillon and water.
  4. Add meat and boil in mixture until meat is fork tender (about 40-60 minutes).
  5. Check water and adjust accordingly. Water will decrease to half at the end of cooking.
  6. When beef is tender, adjust seasonings to taste.
  7. Add in leeks, bell pepper and sesame oil.
  8. Cover with lid and turn off fire.
  9. Allow it to sit for 5 minutes then serve with noodles for dipping.
  10. Garnish with sesame seeds.

Notes

  1. 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.

Dwight Co

Managing Director/Founder

When he was nine, Dwight stormed the kitchen and proudly cooked himself his first dish, Spam and eggs. Realizing his immense talent for cooking canned food, he co-founded Pepper.ph in 2012. Aside from directing Pepper.ph's content and design, Dwight also makes websites and runs a tiny ramen house in Burgos Circle called Wrong Ramen. See More.

  • http://enjoywithjoy.wordpress.com/ Joy Dinovski

    This looks delish! I think as long as you can mix it with rice, lots and lots of sauce it’s a sure winner :-)

    • http://twitter.com/mylenechung Mylene Chung

      True, especially since Filipinos love having their entire serving of rice drenched in sweet salty sauce! haha!

  • http://www.foodreviewsmanila.com/ Guia Obsum

    This isn’t the only Korean dish I like. I also like Bibimbap, Bulgogi, Galbi, Japchae, and Sangchu ssam! Hehe, I also like those sweet potatoes and rice cakes and a bit of kimchi though I couldn’t eat plenty of it, can’t take that much heat. :)

    • http://twitter.com/mylenechung Mylene Chung

      haha Hi Guia! Nice seeing you here again! We’re the same, I love Korean food. I always order their grilled meats though, and pair it up with some Bibimbap! You should try their traditional sweet rice drink called Sikhye. Some say it’s an acquired taste but after trying it once, I can never finish a Korean meal without it. haha You can find it in any Korean grocery.:D

  • http://janislrobles.wordpress.com/ Janis

    this looks really good. I tried to replicate House of Kimchi’s korean beef stew and it tasted good but it didn’t quite turn out like Kimchi’s.

    And you’re right, this is the easiest way to make filipinos eat korean food. This must be the only korean food I really like. I think I like kimchi every once in a while. Also on that note, I have been seeing kimchi fried rice surfacing in the food blog world. Have you guys heard of or tried it? :)

    • http://twitter.com/mylenechung Mylene Chung

      Yup, it’s quite a trend now. I remembered trying it the first time back in college cafeteria days. I like it though especially when they put a sunny side up egg on top! Love mixing the yolk in with the rice! haha!

      • sandrita

        it’s tradition, not a trend. called kimchi bokkeum bap.

  • http://blog.happysarah.net/ sarah mamaril

    I am in love with Korean food. My fridge is stocked with kimchi and pepper paste just so i can whip a quick & easy Ramyun when I crave for it at 2 in the morning, hehe. 

    • http://twitter.com/mylenechung Mylene Chung

      Awesome! I love Korean food as well, especially their appetizers.. I wish there was a place here to take out just their appetizers for snacks and quick meals lol!

  • Danny Kally

    Amazing , i just noticed how the noodles look, it looks matte but doesn’t look sticky and overcooked. Perfectly cooked and perfectly photographed.  

  • butchz

    I thought it was about sugar, sugar, sugar for a bit of “localization”, but there’s no sugar in the recipe? Anyway, I really like the food styling and the photography. I might need your services one of these days.

  • Paolo Supena

    Guys your HTML is showing..

  • Kaye

    wow Korean beef stew is one of my favorite I always order that when we go to korean restaurant especially at yoogane