All things YUMMY.

My sister is coming over for lunch as she’s on her way to Laguna for an IT Jobs exhibit. I wonder what I’ll cook for her and two friends. Oxtail kare-kare will be yummy but will entail a long time to prepare. Maybe my all time favorite, very quick to prepare Korean Beef Stew will do the trick. I’ve posted this recipe I got from Pinoycook and a lot of my friends who read this blog tried it and they only have the best words for it. Very easy to prepare and oh so yummy! Even dummies like me can do it, why can’t you?

Here it is, reposting it again :

Ingredients:

1-1/2 kilos of beef short ribs, cut into serving pieces
1 whole garlic
1 whole onion
3 thumb-sized pieces of ginger (wash and scrub, no need to peel)
1 tbsp. of chili powder
1 tbsp. of whole black peppercorns
3-4 siling haba (finger chilis), optional but recommended
2 bay leaves
1/2 c. of dark soy sauce
3/4 to 1 c. of white sugar
salt
12-15 stalks of sibuyas na mura (onion leaves)
1-2 tbsps. of sesame seeds

Place the beef in a cooking pot. Cover with water. Place over high heat and, boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.

Rinse out the pot, replace and beef and cover with water once more. Add the whole garlic, onion, ginger, chili powder, finger chilis, if using, and bay leaves. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender.

Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.

While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.

Slice the onion leaves finely.

To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.