Easy Korean Beef Stew

I can't remember where I had read the recipe. I remember browsing around and one link led me to another and found a blog of a Korean girl where she had some neat recipes. I had bookmarked the page but once my laptop crashed and when things were reinstalled, lost the bookmark. Thank god I had jotted down the recipe. If the person who came up with the recipe ever reads this blog entry then my sincerest apologies for not being able to give due credit for this great recipe!

I had been meaning to try the dish for ages but somehow never managed to get home at a decent enough a time during the week to invest in a stew. Finally managed to try the recipe and the result was amazing. It is a very simple recipe to follow and even the most novice cook can pull this one off. It uses no extra oil which is great for anyone who is looking for reduced or oil free recipes. I was not prepared for the great flavor that came from mixing quite unlike ingredients. I would highly recommend this recipe to anyone. It is best served over some plain steamed rice. I had made some bok choi with oyster sauce as a side dish. Recipe for both are given today. Hope you get to enjoy it as much as I did.

Korean Beef Stew
Serves 4-6

Beef chunks (I use lean meat) - 1 lb (about 500 grams)
Jalepeno Pepper whole (I used plain green chillies) - 5-8 (depends on how hot you want it)
Soy Sauce - 1/2 cup to 2/3 cup
Light brown sugar - 1/2 cup (you can't use white sugar, it does not give the same flavor)
Water - 1/2 cup (if needed)
Whole garlic clove - 4 -5 (this was not in the original recipe but I added it and the taste was great! So you can opt to not add this if you want)

Take a heavy bottom pan. Put all the ingredients toger in the pan, mix well. Bring to a boil. Reduce heat to a gentle simmer (do not boil). Cook on this slow heat for about 1 hour or so till the meat is very tender but not falling apart. Check from time to time and add some water if the sauce dries out.
Serve over steamed rice.
Enjoy!!!!

Note: You can cook this a day ahead and leave it in the fridge. The flavor improves the next day.


I used to have this bok choi dish almost two to three times a week at my University Cafeteria in Hong Kong. It is a very healthy dish and goes well with the beef stew.

Bok Choi with Mushroom and Oyster Sauce
Serves 4-6

Bok Choi whole leaves - 20-25
Oyster sauce - 2 tablespoons
Ginger - 2/3 tsp (finely chopped)
Shitake mushroom (fresh or dry) - 1/2 cup (sliced) - you could use button mushroom instead
Hot boiling water - 4 cups
Oil - 1 teaspoon

Wash the bok choi leaves well. If using dried mushroom, soak them in hot boiling water for 20 minutes, Drain and slice them.
Put the hot boiling water in a pot over medium flame. Add the bok choi leaves. Cook until the leaves are tender (4-7 minutes). Drain and put in a serving dish.

In a small cup, mix the oyster sauce with 1 tablespoon boiling hot water. Mix well. Set aside

Heat a saucepan add the oil. Add the ginger and saute for 1 minute. Add the mushroom. Saute for another 1-2 minutes. Add the oyster sauce-hot water mixture. Cook till the sauce thickens.

Remove from heat and pour over the cooked Bok Choi leaves.

Serve hot with steamed rice.

Enjoy!!!