I’m not saying that Koreans are lazy. Far from it. Or beef stews are for lazy mothers. It’s just that this dish takes the least effort to make without compromising flavor and taste.
No chopping, no peeling, not a lot of cutting involved. You just put them all in that stewing pot. Happily together
Recipe adapted from Casa Veneracion.
1.5 kilos of beef ribs, cut into serving pieces
1 whole garlic
1 whole onion
3 thumb-sized pieces of ginger (wash and scrub, no need to peel)
1 tbsp of whole black peppercorns
2 bay leaves
1/2 c. of dark soy sauce
3/4 to 1 c. of white sugar
5 stalks of spring onions
1 to 2 tbsps of sesame seeds
Place the beef in a stewing pot. Add cold water enough to cover the beef. Place over high heat. Allow it to boil. Remove all traces of scum. Turn heat to low.
Add the whole garlic, onion, ginger 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.
Serve with sesame seed and sliced spring onions.
Your children will love this.
I serve this with Lee Kum Kee’s chiu chow chili oil on the side. I love it spicy.