Korean Beef Stew

For homegrown Flips, this is the “Korean Beef” that we know from the Kimchi Fastfood Chain:

 

2-3 lbs beef ribs, bone in (also works with pork)

1 large onion, cut into eighths

1 piece ginger, the size of two thumbs

1 head garlic, peeled and crushed

2 bay leaves

1 Korean green chili pepper

1 tbsp sesame oil

1 tbsp sesame seeds, roasted in a pan

2 tbsp chopped scallions/green onion springs

1 cup soy sauce

1 cup sugar

1 cup water

 

In a 3-quart crockpot, combine beef, half of the onion, bay leaf, soy sauce, water and sugar. Cook on low for 6-8 hours. When tender, add ginger, remaining onion, garlic and chili pepper, change setting to high and cook for 30 minutes. Mix in sesame oil and top with sesame seeds and scallions before serving. Mangia!

 

Conventional Stove: Place the beef in a casserole and fill with water until beef is covered. Add garlic, onion, ginger, chilipeppers and bay leaf, soy sauce and sugar. Simmer for two hours or until meat is tender.
Roast sesame seeds in a hot pot. Top stew with sesame seeds and scallions before serving.