Cook’s notes
Fifteen years after publishing my first beef stew a la House of Kimchi recipe, here comes the fifth version. We simply can’t get enough of this sweet and spicy stew with fork tender beef cubes. And the sauce is so tasty you’ll want to toss your rice in it!
For those of you who are not familiar with this dish, let me just make it clear that this might not be a traditional Korean dish at all. Most probably, it is Filipino-Korean — an adaptation (or an interpretation) of a version of Korean beef stew by a fantastic cook at the House of Kimchi at the Ali Mall Food Court in Quezon City. That was decades ago.
As of today, according to Google, there are establishments called House of Kimchi but I am not sure if these are reincarnations of the Ali Mall House of Kimchi or if they are just using the “House of Kimchi” name because of the reputation it has built. But, anyway… the beef stew.
The recipe is not much different from the fourth version except that we used a slow cooker this time. That means we didn’t have to let the stew sit in the fridge overnight to allow the flavors to blend better. Slow cooking for seven hours made that unnecessary.
The recipes published in 2006, 2009, 2017 and 2020 have been retired.
Bone-in or boneless beef? Both will work. But here’s the thing. You get more meat if a boneless cut is used. But you get a more flavorful sauce if you use bone-in. Set your priority and decide.
Beef stew a la House of Kimchi
Equipment
- Slow cooker
Ingredients
Beef
- cooking oil
- 1 ½ kilograms stewing beef (3.3 pounds) short ribs, brisket, shortplate, crest or shank, or a combination of two or more of these cuts
- 6 cups bone broth
Spices
- 6 to 8 cloves garlic
- 2 shallots or 1 whole red onion
- 2 thumb-sized pieces ginger rinsed, scrubbed, and sliced (no need to peel)
- ½ teaspoon whole black peppercorns
- 4 to 5 bird’s eye chilies
- 2 bay leaves
Seasonings
- 3 tablespoons gochujang (Korean chili paste) the amount depends on how hot you want the dish
- 6 tablespoons soy sauce
- ¼ cup white sugar or more, if you have a sweet tooth
- 1 tablespoon rice vinegar
Garnish
- finely sliced scallions
- toasted sesame seeds
Instructions
- Rinse the beef, pat dry with a kitchen towel and cut into two-inch cubes.
- Heat and brush a non-stick frying pan with oil and lay the beef cubes in a single layer.
- Transfer the browned beef cubes to the slow cooker and pour in the broth.
- Add the ginger, shallots (or red onion) chilies, garlic, peppercorns and bay leaves.
- Stir in the gochujang, sugar, soy sauce and rice vinegar.
- Cover the slow cooker, turn on HIGH and cook for two hours.
- Turn down the heat to LOW and cook for another five hours.
- About an hour before the cooking time is up, taste the cooking liquid and adjust the seasonings. You may want to add more soy sauce (or salt to prevent the stew from turning too dark) or sugar, or both.
- Scoop out the beef, transfer to shallow bowls, ladle in the thin sauce, and sprinkle with sliced scallions and toasted sesame seeds.
- Serve with rice. Optionally, serve the thin sauce on the side as broth.
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