Korean Beef Stew
A rich, comforting stew with tender beef and savory seasonings
Ingredients
Instructions
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Prepare the beefPlace the short ribs in a large bowl. Cover with cold water and let soak for 30 minutes to draw out excess blood. Drain and rinse thoroughly.
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Make the marinadeIn a bowl, combine soy sauce, brown sugar, rice wine, sesame oil, grated Asian pear, minced garlic, and grated ginger. Mix well until sugar is dissolved.
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Parboil the meatPlace the rinsed beef in a large pot, cover with water, and bring to a boil. Boil for 5-7 minutes to remove impurities. Drain and rinse the meat again under cold water.
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Braise the beefReturn the beef to the pot and add the marinade, beef broth, and gochujang. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, or until meat is becoming tender.
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Add vegetablesAdd the onion, carrots, and potatoes to the pot. Continue to simmer, covered, for another 45-60 minutes until the vegetables and meat are very tender.
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Reduce the sauceIf the sauce is too thin, remove the lid and increase heat to medium. Simmer for 10-15 minutes to reduce and thicken the sauce.
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ServeTransfer the stew to a large serving bowl. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice.
Nutritional Information
560
Calories
per serving
38
Protein
g
32
Carbohydrates
g
28
Total Fat
g
12
Saturated Fat
g
4
Fiber
g
14
Sugar
g
1280
Sodium
mg
15
Vitamin C
mg
4.5
Iron
mg
Korean Beef Stew is Also Known As
Galbi Jjim, Kalbi Jjim, Korean Braised Short Ribs, Galbijjim or 갈비찜
