Korean Beef Stew Pinoy Style

Korean Beef Stew Pinoy Style. During the 80’s Shopping Centers started to grow in Metro Manila, the popular ones were the Araneta Commercial Center, Makati Commercial Center , Greenhills Commercial Center and shopping  centers like the Harrison Plaza, Makati Square, Alabang Town Cente, ect.  Long before the coming of Fast-food Style restaurant, those commercial centers includes dining centers called Food Courts that are made up of stalls that offer foods, from the traditional Pinoy food, Chinese food to Sizzling Steaks and drinks including beers. Those Food Courts also offer entertainment in the form of live bands or performers that usually perform pop music to classic folk songs and rock music.

Ok what is the relation of the above short food court story with our today’s recipe Korean Beef Stew Pinoy Style. During that time the Korean Beef stew or Galbi Jjim is one of alternate food available at those food stalls.  For some reason there were always some stalls the offer the Korean Beef Stew, the more popular at that time was House of Kimchi, Kimchi, ect.  The Beef stew was salty sweet, pungent and served with bean sprouts, some kimchi and rice

Today I would like to share my take of the Korean Beef Stew Pinoy Style. Cooking is fairly simple there are no sautéing or brazing or searing, just simple boiling or stewing.

Before we go to the recipes, below is a screen shot of how Karen Lee on her post KALBI JJIM (GALBI JJIM)- SIMMERED KOREAN SHORT RIBS IN INSTANT POT® describe the method of cooking  Galbi Jjim.

Here how I made my Korean Beef Stew Pinoy Style, try it.

Ingredients

1 kilo beef short ribs

1 medium sized onion, peeled quartered

1 head garlic, peeled, crushed

2 pieces thumb size ginger, peeled, crushed

1 stalk celery, trimmed, cut in pieces

1 cup Kikkoman soy sauce

1/2 cup brown sugar

1 tbsp. toasted sesame seeds

1 small bunch spring onion, chopped

2-3 pieces red chilli, chopped

sesame oil

salt

Cooking Procedure

Place short ribs in a large pot together add in water about 2 inches above. Bring to a boil and simmer for 5 minutes. Drain and discard water, thoroughly rinse the beef short ribs of scums. Now clean the pot and return the beef short ribs. Add in fresh water making sure that all the beef ribs are immersed in water about 2 inches above. Add in the garlic, onion, ginger, celery, soy sauce and brown sugar. Bring to a boil and simmer at low to moderate heat for 1 1/2 hours or until tender, and the meat start to fall off from the bones. Skim off a scum and excess oil that rises. Add more water as necessary. Now add in the chili and drizzle some sesame oil, correct saltines and sweetness according to your liking, cook for another 2 minutes.  Add the toasted sesame seeds and spring onion. Serve hot with stir-fried bean sprout side dish, kimchi, and rice.