Korean Beef Stew

Source: Yummy Magazine, Jan -Feb 2008 Issue

• 1 kilo beef short ribs

• 4 cups water

• 2 tbsp ginger, sliced

• 1 tbsp garlic, chopped

• 1/2 cup onion

• 2 tbsp brown sugar

• 6tbsp good quality soy sauce

• extra water

• 1 beef cube

• 1 whole carrot, sliced diagonally

• 6 reconstituted dried mushrooms

• 2 tbsp mirin

• 1tbsp sesame oil

• 1 tbsp sesame seeds, toasted

1 Boil beef in water until tender. Strain and set aside broth.
2 Heat oil on medium heat. Saute ginger, garlic and onion. Add sugar and beef, then cook until brown.
3 Measure strained broth from boiled beef. Add water to get 3 1/2 cups of liquid.
4 Add soy sauce to the beef. Pour in stock and simmer for 10 minutes. Add in the rest of the ingredients and simmer until vegetables are tender. Serve hot, garnish with sesame seeds.

First time trying this recipe.

Darwin's Verdict: 2 stars

Comments: Meat quite dry. The gingery taste dominates.
He said it's ok, but he didn't really love it.

What I did wrong: I dunno. But I was a few ingredients short. I didn't put any mirin and shiitake mushrooms. I just thought it wouldn't make much difference... or so I thought. I also overlooked the instruction that the sesame seeds should be toasted.

My verdict: I will not try it again. Next recipe!