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Korean Beef Stew

Let this saucy, aromatic dish comfort your family after a long day.

  • Serves

    8 People

Ingredients

  • 2 pc
  • Onions, chopped
  • 2 tbsp
  • Minced garlic
  • 1 cup
  • MAGNOLIA GOLD BUTTER
  • 1 kg
  • MONTEREY BEEF SHORT, cut into 1/2” thick cubes
  • Water enough to cover meat
  • 3/4 cup
  • Sake/ rice wine
  • 1/2 cup
  • Soy sauce
  • 1/2 cup
  • Brown sugar
  • 1/3 cup
  • Honey
  • 5 pc
  • Dried Chinese mushrooms, soaked in waterhoney
  • 1 pc
  • Carrot, sliced
  • 1 pc
  • Finger pepper, sliced
  • 1/4 cup
  • Sesame seeds, toasted
  • Iodized fine salt and pepper
  • 2 tbsp
  • Sesame oil
  • Leeks for garnish

How to make it

Step 1

Sauté onions and garlic in butter. Add beef and cook until brown. Add enough water, wine, soy sauce, sugar and honey. Simmer until meat is tender (or pressure cook for 30 minutes).

Step 2

When meat is tender, add mushrooms, carrot, finger pepper and sesame seeds. Continue cooking until half of the liquid has evaporated. Season with salt and pepper.

Step 3

Add sesame oil and remove from heat. Garnish with leeks and additional toasted sesame seeds, if desired.

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