This is not a sushi recipe : Korean beef stew

We’ve tasted this stew in the funniest of circumstances. What was supposed to be a sushi dinner at friends’ turned last minute into a Korean dinner, for both the hostess and myself had just found out we were expecting. This dates back more than 2 years ago, yet the memory of this Korean stew is still vivid in my mind. As history seems to repeat itself, and we’re both expecting again, I felt I would throw a commemoration dinner, and honor my friend’s recipe to the best of my abilities. 


  • beef short ribs – about 1kg for 4 people
  • Soy sauce, sugar, sesame seed oil, garlic
  • Kiwi (x3) ( or pineapple )
  • Carrots (x 4), onions (x3) and potatoes ( x 8 )


Recipe ( credits to my friend Jungok )

  1. Soak the meat in cold water for several hours to remove the blood. This is a Korean tradition, it’s optional.
  2. Make the sauce : for every 200g of meat add 4 tsp of soy sauce, half the amount of sugar, ( or less because the kiwi is also sugary ), 1 tsp crushed garlic, 2 tsp sesame seed oil.
  3. Put the meat in a large pot and pour the sauce over, add water to cover most of the meat.
  4. Bring to the boil, then lower the heat to medium and let it cook for 1 hour.
  5. Taste the sauce, it’s ok if it’s a bit salty because you will add the veggies. Tweak with soy sauce and sugar to your taste.
  6. Add the potatoes, carrots, onions and kiwis which you will have peeled and prepare while the meat was cooking. Let it cook for another hour.
  7. Close to the end of the cooking, remove the ingredients and reduce the sauce to get it thicker.
  8. You can serve with plain white rice which will complement nicely the rich flavor of the stew.