Tuesday, September 22, 2009

korean beef stew

i just saw this recipe and it makes my palate tingle.. hmm can't wait to try it p yum yum been looking for this recipe for quite some time now. can't wait to try it ;p

1-1/2 kilos of beef short ribs, cut into serving pieces1 whole garlic1 whole onion3 thumb-sized pieces of ginger (wash and scrub, no need to peel)1 tbsp. of chili powder1 tbsp. of whole black peppercorns3-4 siling haba (finger chilis), optional but recommended2 bay leaves1/2 c. of dark soy sauce3/4 to 1 c. of white sugarsalt12-15 stalks of sibuyas na mura (onion leaves)1-2 tbsps. of sesame seeds

Place the beef in a cooking pot. Cover with water. Place over high heat and, boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
Rinse out the pot, replace and beef and cover with water once more. Add the whole garlic, onion, ginger, chili powder, finger chilis, if using, and bay leaves. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender.
Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.
Slice the onion leaves finely.
To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.

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