Korean Beef Stew (Galbi-Jjim) Easy Recipe!
One of the first dishes I ever learned to make aside from pasta (like most people) is the Korean Beef Stew or Galbi-Jjim. This was way before the Korean tsunami hit the Philippines. I have to give a massive shout out to Little Asia restaurant (now Bistro Charlemagne), whose version of the dish I fell in love with more than two decades ago. Many years later, Korean culture, including food and entertainment, invaded the Philippines. Now, everyone is familiar with Korean cuisine. More and more people are making it at home. If you’re looking for an easy way to create this classic dish, I’m happy to share my recipe with you. Galbi-jjim Ingredients 1kg beef short ribs, cut in 2-3 inch pieces (just cut between the ribs if you can’t get it pre-cut from the butcher) 3 cups beef stock (or use water and a beef cube) 8 tbsps. soy sauce 3 tbsp. brown sugar 1 tbsp honey 2 tbsp mirin (rice wine) 1 red delicious or any sweet apple or Korean pear 1 large potato 1 large carrot 1 onion, chopped 3 cl...
