Korean Beef Stew (Best Version)
Boneless beef short ribs (got this from T&T Supermarket)Soy Sauce
Mirin
Sugar
Corn starch
Aluminum foil
Mix equal part soy sauce and mirin in a bowl. Add sugar and stir to dissolve. Cut the meat into portion size. Place one or two meat into aluminum foil and brush sauce mixture on all sides. Set aside the rest of the sauce for later. Seal the meat using the foil. Make sure air doesn't come out as the steam is required to cook the meat thoroughly.
Bake at 300 degrees for 2 hours. Take meat out and set aside. Pour the liquid inside the foil into a container. Take out all the fat. Pour the rest of the mixture with the leftover sauce into a sauce pan. Add water to cornstarch to create a thickening agent and pour in sauce pan to get a thick sauce. Taste sauce and add more water if it's too salty. Pour thickened sauce on top of cooked meat and serve with toasted sesame and shopped scallions.
posted by carefreecooking @ 1:33 PM
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