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 😀
Pineapple chunks, lychee jelly, and Strawberry Dewberry Cookies.
Happy-faced rice. (It’s excitedly waiting for the beef stew.)
Korean Beef Stew – The high point of my day.
Beet root veggie blend juice. So good! Though everyone at work refused to believe me
Korean Beef Stew v. 10 August 2006
1 kg beef ribs
6 cups water
3/4 cup sugar
3/4 cup soy sauce
1/2 cup vinegar
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.