Korean Beef Stew

My mom's Korean Beef Stew has savory Asian flavors of ginger, onions and sesame oil simmering so delightfully that you'll enjoy the aromas from miles away. It is a make-ahead meal you can cook on a weekend and enjoy all week. The beef cubes and all the ingredients are cooked in the broth till it is tender. The ginger-onion flavors season the robust beef cubes and when poured on rice, seep through the rice grains for a savory-sweet entrée. This is an Asian In America recipe.

*I share two ways to cook this stew: On the stove or in the oven. Serves 4.

Cook Time3

Total Time3

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino, Korean

Keyword: Korean Beef Stew

Servings: people

Calories: 306kcal

Author: Asian in America -Elizabeth Ann Quirino

Equipment

Large Stock Pot: 8 to 10 quarts

Ingredients

4 Tablespoons vegetable oil if cooking stove-top
6 cloves garlic peeled and minced
2 medium red onions sliced
2 stalks scallion whites chopped
1 knob (1-inch piece) fresh ginger peeled and sliced thin
3 to 4 pounds cubed beef chuck cut in 3-inch squares
3/4 cup soy sauce
1/4 cup Shao xing rice wine
4 cups beef broth
1/8 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon ground black pepper powder
1/4 cup orange juice
1/4 cup brown sugar
2 stalks scallion greens chopped, for garnish
1 Tablespoon roasted sesame seeds for garnish (optional)
for serving: steamed rice

Instructions

To cook stove-top: Using a large, deep stock pot, turn the heat to a medium high. Add vegetable oil. After oil is hot enough in 1 to 2 minutes, add the garlic, onions, fresh ginger.
Once onions are translucent in 1 to 2 minutes, add the beef cubes.
Brown the beef on all sides for about 5 to 6 minutes.
To the same stock pot, add the rest of the ingredients: Soy sauce, rice wine, broth, sesame oil, salt and black pepper. Lower heat, cover and simmer for 3 hours till meat is tender.
Add the orange juice and brown sugar at the last fifteen minutes of cooking. Garnish with scallion greens and roasted sesame seeds. Serve warm with rice.
To cook Korean Beef Stew in the oven: Preheat the oven to 350 degrees.
In a large, deep roasting pan or Dutch oven, combine all of the following : Garlic, onions, ginger, scallions, beef cubes, soy sauce, rice wine, broth, sesame oil, salt and black pepper.
Make sure the liquid covers the meat. Cover the entire pan with foil (or with a Dutch Oven, cover with the lid). Bake the beef stew, covered for about 3 hours, or till meat cubes are tender.
After 3 hours, remove some of the liquid and in a bowl, add the orange juice and brown sugar. Pour back into the pan. Return the beef back in the oven. Bake for 10 minutes more. When done, garnish and serve warm.
Cook's comments: In past recipes, my mother used Filipino brands of soy sauce which I use. If I have guests whose preference is gluten-free, I use tamari low sodium soy sauce, which is has no wheat ingredient and is less salty. Tamari sauce can be purchased at Asian markets, large supermarkets, or online sources.
Copyright Notice:
Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition