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 )
- Soak the meat in cold water for several hours to remove the blood. This is a Korean tradition, it’s optional.
- 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.
- Put the meat in a large pot and pour the sauce over, add water to cover most of the meat.
- Bring to the boil, then lower the heat to medium and let it cook for 1 hour.
- 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.
- 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.
- Close to the end of the cooking, remove the ingredients and reduce the sauce to get it thicker.
- You can serve with plain white rice which will complement nicely the rich flavor of the stew.