KOREAN BEEF STEW

Remember KIMCHI Fast Food located inside the Food Courts all over Metro Manila? I wonder how they are now and why so sudden that they had to lay low from their business and slowly hibernating from the market? I think they are still there but their branches doesn't make them famous these days.

Korean Restaurants admits that Korean Beef Stew is still the BEST SELLING dish in their menu, no wonder why a bowl/an order of this costs so much.

I got numerous messages from friends on how to make simple and doable Beef Stew without taking away the authenticity of the Korean Taste. I came up with my own version years back and surprisingly, my kids really loved it and I am ready to share this to everyone. But, take note, you need to stretch and test your cooking patience in doing this, because it takes 3 days of preparation before you serve it.

Ingredients:
Kikkoman Soy Sauce
Brown Sugar
Roasted Sesame Seeds (for garnishing)
Chopped Spring Onions (Options)
Big Slices/cubes of Carrots (as we don't want carrots to melt while boiling)
Drops of Sesame Oil
Beef Ribs 1kg or more!

DAY 1-METHOD
1. Marinade beef with Kikkoman for about an hour before cooking.
2. Boil a pot with half filled water, add in Kikkoman soy sauce (about half a bottle or until the sauce turns a little salty)
3. Add about 1/2 cup of brown sugar or even more, it's up to your sweetness desire.
4. Add the beef. Slowly cook for about 1.5-2hrs. (yes that long, and make sure that beef must be submerged in water)
5. Set Aside and cool.
6. Kindly place the entire pot inside the.fridge over night.

DAY 2-METHOD
7. Take out pot from the fridge and remove or strain the fats.
8. The carrots may join the boiling now.
9. Boil it again for 30 mins or until tender (in low heat), sauce will be 1 inch below the meat level by this time.
10. You may add in kikkoman and sugar to balance the taste as you wish.

DAY 3- Before serving
11. Repeat step no. 7 please
12. Boil for about 15-30 Mins in Low heat.
13. Add in few drops of Sesame Oil.
14. Transfer in a serving bowl, garnish with roasted sesame seeds or spring onions, then serve with warm steamed rice.

NOTE:
-3 days of cooking may darken the meet and makes it flavourful and tender. I suggest to please minimize mixing while cooking so that meat and bones will still be intact on 3rd day. Kindly print this recipe for future reference.

-Be very conservative in mixing Kikkoman Soy Sauce and Brown Sugar.

-I put pre-boiled beef inside the fridge so that I can strain the excess fats of course.

-What I want to achieve here is the oil-free sweetness of the sauce and the tenderized, dark colored, intact bone and meat. YEHEY!

-I really don't measure my ingredients, please do not ask how much of these and that. Hope this helps! ENJOY!