It’s kinda funny but one of the dishes I miss in Manila is not Filipino but Korean, albeit done in a Filipino way. I am talking about the Korean beef stew my officemates and I used to buy at SM Megamall foodcourt. Sweet, spicy, sweet, spicy – you’ll feel yourself perspiring and yet can’t get enough of this yummy dish. It’s absolutely perfect to eat with hot rice.
This recipe does not used any Korean ingredients – just the regular ones you’ll find in a grocery store. I use cayenne for the spice but chili flakes also work. You can adjust the heat level based on your preference.
- 1 tbsp minced garlic
- 500g beef, cubed bite size
- water for boiling
- 1 sliced medium size onion
- 1/3 cup light soy sauce
- 1/3 cup brown sugar
- 1 bay leaf
- 1 tsp cayenne powder (or to taste)
- salt and pepper to taste
- 1 tbsp toasted sesame seeds
- 1 tbsp sesame oil
- 2 tbsp sliced spring onions
- Heat a little oil in a cooking pot. Sauté garlic until brown. Remove from pot and set aside.
- Sear beef until brown.
- Add water until beef is submerged (about 3 cups). Add onions, soy sauce, sugar, bay leaf, cayenne powder. Bring to boil then lower flame. Cook over low heat for 2 hours or until meat is tender.
- Add salt and pepper to taste and simmer for a few minutes. Adjust taste as needed. Add sautéed garlic, sesame seeds, sesame oil.
- Garnish with spring onions and serve with steamed rice.
Note: You can add carrots and other vegetables