One of five finalists in the Metrocurean Le Creuset One-Pot Giveaway ...
The recipe: Korean Beef Stew
The finalist: Susan Park,
formerly from Alexandria but currently living in Williamsburg, is a
research administrator and oceanographer by day, home cook and food
fanatic by night.
Susan writes: This recipe is an
adaptation of my mom’s recipe for “Galbi JJim,” or Korean braised short
ribs, which is a very traditional comfort food dish. This dish is
usually a meat-heavy main dish to go along with a larger Korean
family-style meal (with lots of vegetable “banchan” or side dishes). To
convert it to a one-pot meal, my version has more veggies and less
meat, and is not quite as sweet or salty. Like most stews, this is an
easy one to play with — you can switch out the veggies for what you have
on hand, and make it sweeter or saltier to your taste!
1 lb. boneless short ribs (or other good braising/stew cut), cut into 1-inch cubes
Salt and pepper
2 tbs grapeseed (or other neutral) oil
3 cloves garlic, minced
½ asian pear, peeled and diced into small pieces
1 ½ cups beef stock or broth
¼ cup low-sodium soy sauce
4 tbs mirin (Japanese sweet cooking rice wine—can substitute with a bit of honey or sugar)
½ tbs toasted sesame oil
1 large potato, peeled and cut into 1-inch cubes
3 carrots, peeled and cut into 1-inch pieces
4 hakurei (Japanese) turnips, , peeled and cut into 1-inch cubes
1 daikon radish, peeled and cut into 1-inch cubes
A dozen or so cremini mushrooms, large ones cut in half.
½ large sweet onion (or 1 whole small onion) , peeled and cut into 1-inch pieces
Optional: Steamed white rice to serve
Rinse beef and pat dry. Trim excess fat and sprinkle with salt and pepper.
Heat oil in beautiful new Cassis Le Creuset French oven (or other large
pot) over medium-high heat. Add beef and brown on all sides. Add a
little bit of stock and use a spatula to deglaze the pot. Then add the
rest of the broth, garlic, pear (adds sweetness), soy sauce, mirin, and
sesame oil. Bring to a boil, then cover and reduce to a simmer.
Simmer for an hour, or until beef is starting to get tender. Add
vegetables and simmer for another hour, or until the beef is very tender
and the vegetables are well cooked. Depending on the vegetables used,
or the texture you prefer, you may want to add your vegetables at
different times. I prefer my veggies a bit mushy for this dish — they
pick up the flavors better and help to thicken the stew as they fall
apart — so I add them very early.
Serve stew as is, or over a bowl of steamed white rice.
To vote for this recipe, click here.