Korean beef stew so tender, sweet and spicy. Definitely a dish everyone will crave for. Garnish with chopped green onion and additional toasted sesame seeds.
It's good and recommended. Modified as follows (1) seemed as if it would be too sweet for me, so used a bit under half of the brown sugar and honey. Still plenty sweet (2) Did step 2 in an Instant Pot for 20 minutes, and so used only 3 cups of water, not 6. (3) only had dried shitake mushrooms. Served with rice.
Read MoreIt's good and recommended. Modified as follows (1) seemed as if it would be too sweet for me, so used a bit under half of the brown sugar and honey. Still plenty sweet (2) Did step 2 in an Instant Pot for 20 minutes, and so used only 3 cups of water, not 6. (3) only had dried shitake mushrooms. Served with rice.
9.14.20 I’ve never had Korean beef stew before, so I don’t know if this one measures up, but I will say that we really enjoyed this. Was a bit on the sweet side for us (personal taste), so I did add a LOT MORE of the chili garlic sauce to balance it out. Also, I was concerned that all water would weaken the flavor, so I used half water and half beef stock (would do that again), and I used the white mushrooms I had in the fridge instead of shiitakes. I used Angus Beef sirloin cut into cubes, and in about 1-1/4 hours, the beef was very tender. It was pretty watery, so I did add some Wondra® to thicken to more of a sauce consistency, and served with rice. This was a real hit, and seriously, tasted like something you’d be served in a nice restaurant. Camille, thanks for sharing your recipe, it’s a definite keeper.
