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.
Really good! Since other reviewers mentioned it was too sweet, I reduced the brown sugar and honey amounts a bit and added a little more chili sauce.
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.
I too added way more sweet chili sauce to balance out the sweetness, but gad was this a tasty recipe
I know it's meant to be "sweet and hot," but it's way too sweet for my taste. It's basically candied. And as for "hot," my kids think a light sprinkling of black pepper on their eggs is too hot, but they didn't bat an eye at this. It has absolutely no heat at all. This recipe could make a good jumping off point for a similar dish but I certainly won't be making it like this again.
