Korean Beef Stew



1/4 cup butter
2 tbsps. garlic, minced
2 pcs. onions, chopped
1 k. beef short ribs, cut into 1/2″-thick cubes
6 cups water
3/4 cup rice wine
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup honey
1/2 tsp. chili garlic sauce
5 pcs. dried mushrooms, soaked in water
1 pc. carrot, sliced
1/4 cup sesame seeds, toasted
salt & pepper
2 tbsps. sesame oil


Step 1

Saute garlic and onions in butter. Add in beef and cook until brown. Pour in water, wine, soy sauce, sugar, honey and mushrooms and simmer until beef is tender. Add in carrots, finger pepper and sesame seeds.

Step 2

Season with salt and pepper. Continue cooking until half of the liquid has evaporated. Pour in sesame oil and remove from heat. Garnish with green onion and additional toasted sesame seeds. Makes 8 servings.

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