All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
The cool weather has been inspiring us to make more soups or stews at home. This is a version I enjoy putting together - inspired by the classic Korean galbi-jjim (braised short ribs). The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it. Feel free to add sweet potato noodles(glass noodles) or egg noodles to this dish, serve it alongside rice, or as-is.
TIME At least 1 hour
- 2 lbs beef stew meat
- 1 1/2 lbs mix of carrots and potatoes (could be half/half or skewed one way, depending on your preference)
- 2 medium sized or about 4-5 small carrots, cut into 1-2" pieces
- 250-300g potato, cut into 1-2" pieces
- 3 cups chicken stock
- 1/4 cup 'jinjang' 5 year aged soy sauce or ganjang 5 year aged soy sauce*
- 1/4 cup brown rice vinegar
- 1/4 cup honey
- knob of ginger, cut into thin discs
- 2-3 tablespoons of flour
- Gently toss the beef chunks with flour.
- In a dutch oven, add oil and cook the beef, turn it to make sure you cook all sides. It should take about 5-10 minutes, cook until all sides are browned.
- Add stock, soy sauce, vinegar, honey and ginger. Cook for about at least an hour, covered, until meat is tender. Add carrots, potatoes and mushrooms. Cook for another 20-30 minutes until vegetable is fully cooked but not mushy. If you want to ensure that your meat is extra tender, you can cook the meat longer, about 2-3 hours, before adding the vegetables in. I sometimes cook it the night prior, let it simmer multiple hours, then add vegetables in the following day prior to serving. The reason why you separate the vegetable is to avoid having it be too mushy - if you don't mind the softness to it, you can feel free to add them all in the beginning.
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