Sandy Daza's Korean Beef Stew Is Warm, Nourishing And Oh So Delicious

If you manage to finish work a little early on a weekday, here’s a nice recipe to put together. You can prepare all the ingredients and then leave it to simmer for about two and a half hours while you’re busy somewhere else. Chef Sandy Daza’s version of Korean Beef Stew takes its flavor cue from gochujang, which binds together the flavors of its many ingredients. We love the surprising use of pear and cooking wine, though you can choose not to use this last ingredient if you wish. In the end, you should get a sweet and spicy, fork-tender beef stew with just a hint of sesame oil. The perfect comforting meal to share with family, or to indulge in quietly alone, with a bottle of your favorite drink. 

Korean Beef Stew

1 1/2 kilos beef shank

1 1/2 cups flour 

1 1/2 teaspoon salt 

1 teaspoon pepper 

1 cup cooking oil 

1 teaspoon ginger 

2 tablespoons garlic 

1 cup red onion 

1/2 cup cooking wine (optional)

2 tablespoons gochujang 

1/2 cup soy sauce 

1/2 cup brown sugar 

1 pear, finely chopped 

4 cups water 

2 beef cubes 

1/4 cup sesame oil 

1 cup carrots

1 cup daikon (labanos)

3/4 cup mushrooms 

1/2 cup leeks 

1 tablespoon sesame seeds 

1. Put flour, salt and pepper in a plastic bag, and shake to mix properly. Put in the beef and shake to coat. Remove the beef pieces from the bag, shaking off excess flour.

2. Heat oil in pan, and brown the beef pieces. Set aside.

3. Remove some of the oil from the pan. In the remaining oil, sauté the ginger, garlic and onions.  Add cooking wine (if preferred). Add the gochujang and stir until it melts.

4. Add soy sauce and brown sugar. Mix well. Add the pears, water and half the sesame oil. 

5. Return beef pieces to the pot (add the bones, if you have them). Cover pot and lower heat. Simmer for 2 1/2 to 3 hours or until beef is tender.  

6. Add daikon, carrots, mushrooms, the remaining sesame oil, and leeks. Cook for a few minutes. Finish with roasted sesame seeds. Serve.