Korean Beef Stew
- 500g beef brisket, cut into cubes
- 4 tbsp canola oil
- 3 cloves of garlic, minced
- 1 tbsp of ginger, minced
- 1 onion, chopped
- 2 cups beef stock or
- 2 cups water and 1 beef cube
- ¼ cup soy sauce
- 1 tbsp liquid seasoning
- 2 tsp sesame oil
- 1 carrot, cut into pieces
- ¼ cup sugar
- ¼ tsp pepper
- 1 tbsp toasted sesame seeds
- 2 tbsp onion leeks chopped
- Sauté garlic, onion and ginger in heated oil until they’re a little brown.
- Then add beef and stir-fry until cooked.
- Pour in beef stock or water and add beef cube. Stir.
- Add soy sauce, liquid seasoning, sesame oil, sugar and pepper.
- Simmer until beef becomes tender.
- Add the carrots.
- Add half of the sesame seeds and onion leeks. Mix well.
- Transfer them to a bowl then top it off with the rest of the sesame seeds and onion leeks.
- Serve with a bowl of steamed rice and radish kimchi