Korean Beef Moo…I mean, Beef Stew
So happy yesterday, we finally found good beef rib cuts. I’ve been dying for a bowl of beef stew for ages, but each time we shop, the cuts are either too fatty, or too bony. So today, I finally get my wish 
Black bento:
Pineapple chunks, lychee jelly, and Strawberry Dewberry Cookies.
Top box:
Happy-faced rice. (It’s excitedly waiting for the beef stew.)
Bottom box:
Korean Beef Stew - The high point of my day.
Juice:
Beet root veggie blend juice. So good! Though everyone at work refused to believe me 
Korean Beef Stew v. 10 August 2006
Ingredients
1 kg beef ribs
6 cups water
3/4 cup sugar
3/4 cup soy sauce
1/2 cup vinegar
sesame oil
sesame seeds
green onionsProcedure
1. Wash ribs, then set to boil. Make sure beef pieces are covered in water.
2. When the water’s boiling, set the fire to low, then continue simmering until beef is tender, about an hour or an hour and a half. Make sure to skim off the scum (come on, say it fast, skim off the scum!) from the top of the water.
3. Mix sugar, soy sauce, and vinegar, then add it to the stew. Simmer for another 30 minutes or so.
4. Add a few drops of sesame oil, some sesame seeds, and green onions. Serve while hot.
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Query - do you cut the ribs up into small portions, or slip the meat off after cooking?
We usually buy the beef ribs already cut up into large chunks, still stuck to the bone. The meat usually slips off the bone, or is easy to pull off at least, after all that stewing.
DEWBERRRRRRRRRRRRRY TARTS ,,SA TINDAHAN
*laughs* like dewberry, don’t you?
Can I use beef stew meat instead of ribs? Or must there be ribs? Apparently, the US doesn’t sell beef ribs in small chunks. T_T
I haven’t tried it but as long as it’s a flavorful enough cut, I think it would work. It might actually be a healthier option since it’s less fatty, right?