| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 719 | 41g | 16g | 49g |
| sugars | fibre | protein | salt |
| 13g | 8g | 41g | 1.2g |
Why I Love South Korean Korean Beef Short Rib Stew
As I zinged my tastebuds with a bowl of the South Korean comfort classic, Korean Beef Short Rib Stew, I immediately fell in love. It’s ultimately what inspired me to come up with my own recipe that I’m happy to share with you today. It was the depth of flavour, the tender meat, and the delightful fusion of sweetness and savouriness – all hallmarks of a well-crafted stew – that really made this South Korean speciality stand its ground amidst my catalogue of favorite dishes.
The Inspiration Behind the Stew
Though my culinary roots anchor in the mountains of Colorado, I’ve always found fascination in exploring the rich tapestry of international cuisine. Kicking off my culinary adventures was none other than the Michelin starred maestro, David Chang.Chang is known for his work on the savory, soulful side of Asian cuisine. His mastery over balance and simplicity nudged me to delve into South Asian food, specifically Korean cuisine. Hence, this delightful Korean Beef Short Rib Stew recipe.
Now, it wouldn’t be a signature Ben Mitchell recipe if I didn’t find a way to amalgamate my Rocky Mountain inspirations with the South Korean flavours. Though game meats are my expertise, the versatile nature of this stew works beautifully well with beef. It’s a little nod to my cozy cabin life while allowing the essence of Korea’s food heritage to shine. And what complements colder nights better than a generous portion of this heartening, deep and flavourful stew? Gordon agrees.
Familiar Flavours and Perfect Pairings
If you’re already fond of Asian cuisine, you’ll find that this recipe shares certain similarities with dishes like Galbi-jjim (Korean Braised Short Ribs) or Yukgaejang (Spicy Korean Beef Soup). But I assure you, each brings a distinct flavour profile to the table that’s uniquely irresistible.
When serving this stew, I recommend a side of Kimchi or a simple cucumber salad. A bowl of steamed jasmine rice can also provide an excellent neutral base to mop up all the broth’s goodness. For the liquid courage, a shot of Soju, a traditional Korean spirit, fits perfectly.
The beauty of this recipe stands in its delightful blend of seemingly simple ingredients that create a complex and insatiable plate of comfort. This isn’t just about tasting something delicious, it’s about experiencing a culture, and I’m excited to bring a piece of South Korea to you through my Korean Beef Short Rib Stew recipe.
What You’ll Need
- 3 lbs beef short ribs
- 10 cups water
- 2 medium onions, quartered
- 2 medium size Korean radish or daikon, peeled and cut into 2-inch pieces
- 8 cloves garlic, crushed
- 1 inch fresh ginger, crushed
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/4 cup sugar
- 2 tablespoons sesame oil
- 1 tablespoon peppercorns
- 5 dried shiitake mushrooms
- 4 medium potatoes, peeled and quartered
- 3 medium carrots, peeled and cut into 2-inch pieces
- 4 green onions, chopped
- 2 red chili peppers, sliced (optional)
- 2 tablespoons toasted sesame seeds
- Salt, to taste
Method
Step One
Start by placing the beef short ribs in a large bowl. Pour cold water over them and let them soak for around 30 minutes. Rinse the meat under cold running water, drain and set aside.
Step Two
In a large pot, pour 10 cups of water and add the beef. Over medium heat, bring the water to a boil and skim off any fat or impurities that float to the surface.
Step Three
Add the quartered onions, pieces of Korean radish or daikon, crushed garlic, and crushed ginger to the pot.
Step Four
Next, add in the soy sauce, mirin, sugar, sesame oil, and peppercorns. Give the ingredients a good stir to ensure they’re well combined.
Step Five
Add in the dried shiitake mushrooms and let the soup simmer. Cover the pot and let it simmer on low heat for about 2 hours.
Step Six
After 2 hours, add the quartered potatoes and cut carrots into the pot. Let the soup simmer for another 45 minutes, or until the vegetables and meat are tender.
Step Seven
Adjust the seasoning with salt, add chopped green onions and sliced red chili peppers (if using).
Step Eight
Finally, just before serving, sprinkle toasted sesame seeds on top. Serve your Korean Beef Short Rib Stew hot, and enjoy.
