Korean-Style Beef Stew

I came across this recipe in a Good Housekeeping Recipe collection and it seemed easy enough to do. I made a few changes which I think made it better.

This is as simple a recipe as you can possible get for Korean Style Beef Stew with just a handful of ingredients usually available in your pantry.



You will need:
1 Kilo Beef ribs or Shanks (I only had shanks in the freezer). Beef ribs would work better
Salt and pepper
5 tablespoons soy sauce
1/2 cup light brown sugar
Pink of Red Pepper flakes
2 -3 Stalks of leeks, sliced diagonally, white portion only
4 thin slivers of ginger
3 Tablespoons of Mirin
1 Tablespoon Sesame Oil
1 Tablespoon Sesame seeds for garnishing
Bean sprouts (on the side)

Procedure:

1. In a pressure cooker or a stockpot, cover the beef with water until completely immersed. Boil beef with salt and pepper until tender. About one hour in a pressure cooker or about 2 hours, stovetop boil. (Slow boil in a stovetop is much better).
2. Remove from heat an add soy sauce, brown sugar, red pepper flakes, ginger and leeks to the beef, mix well to dissolve the sugar. Boil, medium heat, on a stove top for another hour or until the stock is reduced in half or until the meat falls off the bone.
3. Five minutes before you finish boiling it, add the Mirin, sesame oil and sesame seeds.
4. Serve piping hot with some bean sprouts on the side.

I recommend using New Zealand beef from S&R because the cows are grass fed and the meat is just sooo tender and delicious.