Korean Beef Stew

During our short vacation, we ate Korean food. The dish I wanted and ordered was $35 a plate. Gasp. It wasn’t a gourmet restaurant so the price caught me a little off guard. IMG_9168Nevertheless, that’s what we ordered. I had that particular dish a long time ago, and I craved it. When I got home, I decided to look for the recipe and make it myself. I found one from Maangchi and It’s pretty amazing.  It does take some time to make. It also has some ingredients I don’t normally use, but we aren’t drinking the soup/stock. So once in my opinion once in a while it’s ok in my book!


  • 2 lbs beef short ribs
  • 2 c. water
  • 1 tbs rice wine
  • 4 tbs soy sauce
  • 1/2 tsp black pepper
  • 1 tbs brown sugar
  • 8 cloves minced garlic
  • green onion
  • 1/2 sliced onion
  • 1 tbs sesame oil
  • carrots
  • radish
  • 5 shitake mushrooms
  • 2 tbs. corn syrup


  1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
  2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
  3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
  4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles
  5. Throw away the boiling water and clean the pot.
  6. Place the clean  beef short ribs in the pot.
  7. Prepare a bowl to make seasoned water by mixing  water, soy sauce,  minced garlic), ½ sliced onion,  rice wine, and brown sugar.Add it to the short ribs in the pot
  8. Boil it over medium heat for 20 minutes.
  9. While it boils, you can prepare the other ingredients:
    • Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
    • Cut the soaked shiitake mushrooms into bite size.
  1. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
    *tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
  2. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
  3. Add corn syrup, sesame oil,  black pepper, and heat it up over high heat. Mix it well until liquid evaporates
  4. Transfer galbijjim to a platter before serving.

Recipe from Maangchi

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