Monday, October 1, 2012

Fall Inspired | Korean Beef Stew

I call them daily miracles; miracles that lift the spirit and fill my head with wonderful thoughts.

Outside my window I hear the leaves rustling  in the crisp morning breeze.  Green leaves slowly turning into soft  amber beneath the clouds that look like giant mounds of marshmallow on a regal blue canvass. 

This morning, while hubs and I walk to the park he tells me what's taking me so long?  Well, I can't help it.  I just need to stop and capture the dramatic scenery the season brings.  They are like post its of love notes that serve as daily reminders that will cheer you on throughout the day.   

And with the changing of the colors and crisp autumn air, there's nothing more satisfying than the smell of your favorite stew permeating from the kitchen. The sound of a simmering pot blend perfectly like a symphony so soothing to the soul.  Now tell me how else can you not FALL in love with autumn?

Now, while I am immersing myself and enjoying God's gift of nature,  I hope you are enjoying the moment too wherever you are.  And if you need a pick upper,  let me share with you a family favorite that will surely lift you up.

Happy Monday!

Korean Beef Stew


1-2 lbs of beef chuck cut into cubes (ribs is also preferred for this dish)

7 tbsps soy sauce
6 tbsp sugar
3 tbsp chinese coooking wine
5 cloves garlic, minced
1 bundle of green oinons chopped
2 tbsp sesame oil
3 thumb size ginger, peeled and pressed
1 serrano pepper
1/2 c beef stock (add more if the beef is not tender)


Season the beef with salt and pepper.
Add cooking oil in a heavy pan.
Sear the beef on all sides (a light layer of golden crisp forms around its sides)
In a bowl mix all the ingredients together. (Except serrano pepper) Make sure to dissolve the sugar.
Once the beef is seared, pour over the soy sauce mixture.
Let it boil. Once it's boiling, lower the heat and let  it simmer.
You may need to add water if it's necessary. Cook until completely tender.  Add the serrano pepper and cook for about 3 more minutes.
If you want the sauce to be thicker you may mix conrstarch with a little water and add to thicken the sauce.  But we prefer the sauce as is... so it's all up to you. Sprinkle with toasted sesame seeds...  Enjoy

And oh btw, best served with those crunchy, spicy Kimchi... nom nom nom!


  1. Hot and spicy! The perfect hearty meal for a cold day! Lovely autumn views too

    1. Hello great to see you around. Thank you for dropping by.

  2. Hi Auntie Malou...this reminds me of Papa, SM City and my freshman year at UP Diliman. When he visits me from the province, we always have dinner at the SM City Food Court..he lines up to get this stew...while I get my 3M Pizza on the next stall.

    I was planning to do your longganisa sans the skin this weekend..but this recipe just jumped to first place!

    1. Gaya,
      What a moving post you shared here. Cooking something that reminds us of our Papa brings us a great comfort... isn't it? Memories are heightened and their legacies live on. Let me know how it turns out. Good luck. Hugs to you!

  3. Replies
    1. Most def and the smell lends the comfort of home.
      thanks tom!

  4. I agree, Fall is pretty amazing! It is my most favorite season, it just makes me happy:-) I love soups and stews, your stew looks and sounds amazing! Hugs, Terra

  5. Wow that broth looks super rich, I love it. That beef looks super tender.

  6. Wow, your not only a cook but a photographer dear! Love the korean beef stew, although not a huge fan of Kimchi (unlike my hubby). :-)

  7. This Korean Beef stew recipe of yours is delish! I make this often, but haven't in a long while. Thanks for the reminder. I will try your recipe ~ I'm sure it's superb! All the best, Malou!

  8. I love spicy! The sugar is an interesting addition - I'll have to try that to see how it tastes. Love all the ginger in this! Good stuff - thanks.

  9. Ah, this is delicious! I'm currently based in Korea right now and I often eat this. I love that you included kimchi as a side dish. Nothing would be a complete meal in Korea without kimchi.

  10. Hi Malou,

    Just wanted to let you know I made this stew this weekend and it was awesome. I have been on a quest to look for the best kalbijimm recipe and this one rocks. I have tried many that either came out too sweet or too bland. This was just perfect. I did do a few alteration due to lack of the ingredient or my dislike for a particular taste. I only used 1 tbsp of sesame oil, and i did not use pepper or green onion ( am allergic to both). In addition i used short ribs as that was what i had available. Needless to say, this recipe will be filed under FAVORITES. Thank you for your generosity in sharing your special recipes. I am one of your avid followers and I love the stories and recipes you share. More power to you.



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