Korean beef stew

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Korean beef stew. Easy Food

Serves 6-8


5 tbsp sesame oil
8-10 garlic cloves, sliced
1 red onion, finely chopped
1kg beef brisket or chuck, cut into 5cm chunks
120ml soy sauce
950ml beef stock
1 piece of star anise (optional)
65g brown sugar
4 tbsp toasted sesame seeds
1 leek, washed, trimmed and sliced
1 tsp cayenne pepper
1 tsp fish sauce
Black pepper


To serve:
Spring onions, sliced
Chillies, sliced
Rice


  1. In a large pan over a medium heat, heat one tablespoon of the sesame oil and cook the garlic for 1-2 minutes until golden brown and crunchy. Set aside.
  2. In the same pan, cook the onion for 5-6 minutes until translucent. Add the beef and brown on all sides for 7-8 minutes.
  3. Pour in the soy sauce and the beef stock. Top up with water if necessary so that the liquid just covers the beef.
  4. Add the star anise, if using, and the brown sugar. Bring to a boil and simmer for 1½ hours or until the beef is tender.
  5. Add the sesame seeds, leek, cayenne pepper, fish sauce, crispy garlic and the remaining sesame oil. Simmer for five minutes.
  6. Season with black pepper and garnish with sliced spring onions and chillies, if desired. Serve with rice.

Per Serving:

392kcals, 18.9g fat (4.6g saturated), 12.6g carbs, 7.2g sugars, 41.7g protein, 1.3g fibre, 1.448g sodium


Top Tip: If you have chillies left over and you don’t use them regularly, try this trick: chop them finely (deseeding them if you like less spicy food) and divide them between the holes in an ice cube tray. Once frozen, you can transfer the portions of chilli to a freezer bag and use when needed.