| Prep: 30 mins | Cook: 2 hrs 30 mins – 3 hrs | Difficulty: Medium | Serves: 6 |
Why I Love South Korean Beef Short Ribs Stew with Potatoes and Carrots
A Captivating Blend of Culture and Flavor
These days, I find myself falling in love with dishes that speak to my roots while also leading me on new culinary adventures. One such delicacy is the South Korean Beef Short Ribs Stew with Potatoes and Carrots. This enchanting ensemble of spices, meat, and vegetables is a warming pot of comfort that embodies not just the vibrancy of Korean cuisine, but its potential to blend harmoniously with my personal cooking style.
A Symphony of Tastes
In this recipe, the beef short ribs are transformed under a rave of flavors: soy sauce for that umami punch, brown sugar for subtle sweetness, sesame oil for a nutty undertone plus garlic, and the optional addition of rice wine or sake, which adds a delightful complexity to the stew. The Korean sauce is an exciting escapade of its own, with ginger, sesame seeds, and grated apple or pear serving as the lead actors. Serve this stew and you can almost hear the melodies of the flavors playing throughout the course of the meal.
Inspired by a Master of the Craft
Each recipe comes with a story, and this Beef Short Ribs Stew is no different. It’s similar to Asian-style braised short ribs, a dish I discovered through the renowned Michelin-starred chef, David Chang. His interpretation of the classic dish, while inherently Korean, hints at a global influence that I find deeply inspiring.
A Perfect Sidekick
While it’s a splendid stand-alone dish, this stew pairs wonderfully with a bowl of steamed rice or some glass noodles – the latter are a South Korean staple known as japchae. The heartiness of the stew makes it an ideal anchor for other dishes as well, such as a vibrant spinach and cucumber salad, its refreshingly cool crunch making it the perfect sidekick.
Every time I prepare the Beef Short Ribs Stew with Potatoes and Carrots, I sense a kindred spirit in the blend of its familiar and foreign components, its bold and subtle flavors. Despite its exotic origins, this recipe settles right home in my Creole kitchen, right beside my beignets and éclairs. For me, that’s the beauty of culinary expertise – it respects no boundaries and finds a common link in the universal language of food.
What You’ll Need
- 3 lbs Beef short ribs
- 8 cups cold water
- 2 medium onions, quartered
- 6 cloves garlic, crushed
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons rice wine (sake)
- 1 tablespoon sesame oil
- 2 large russet potatoes, peeled and cut into large chunks
- 4 carrots, peeled and cut into large chunks
- 2 green onions and some sesame seeds for garnish
For the Korean sauce:
- 1 small pear or apple, grated
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1/4 teaspoon black pepper
Method
Step One
Start by preparing your beef short ribs. Rinse them under cold water to remove any excess blood or bone fragments. Then place them in a large pot, along with the 8 cups of cold water. Bring the water to a boil over high heat.
Step Two
As soon as the water comes to a boil, drain the ribs and rinse them thoroughly, removing any dark marrow or impurities. Rinse out the pot as well and return the cleaned ribs to it.
Step Three
Put the 2 quartered onions, 6 crushed garlic cloves, 1/2 cup soy sauce, 1/3 cup brown sugar, 2 tablespoons rice wine (sake), and 1 tablespoon sesame oil in the pot with the ribs.
Step Four
Cover the pot and bring to boil over high heat. Once it boils, reduce the heat to medium low and simmer, covered, for about 1 hour.
Step Five
While the ribs are simmering, prepare the potatoes and carrots. Peel the 2 russet potatoes and 4 carrots, cut them into large chunks, and set aside.
Step Six
After the ribs have simmered for 1 hour, add in the potatoes and carrots. Simmer, covered, for another hour until the beef and vegetables are tender.
Step Seven
While the stew is simmering, prepare the Korean sauce. In a bowl combine the grated pear or apple, 1/4 cup soy sauce, 2 tablespoons sugar, 1 tablespoon of minced garlic, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1 tablespoon sesame seeds and 1/4 teaspoon black pepper. Mix well.
Step Eight
When the stew is done, stir in the Korean sauce until it’s fully incorporated. Let the stew simmer for a few more minutes for the flavors to meld together.
Step Nine
Serve the stew hot, garnished with the green onions and sesame seeds. Enjoy this hearty and flavorful dish!
