Korean Beef and Mushroom Stew Recipe

Place beef in a large pot. Add soy sauce, sugar, onion, garlic, and ginger. Add enough water to cover the beef, about 2 to 3 cups. Bring to a boil. Lower heat and let simmer, covered, for 2 to 2 1/2 hours or until beef is fork tender.

Remove stems of the shiitake mushrooms. Slice caps thinly; add to the stew together with the soaking water. Add sesame oil. Simmer for 10 more minutes.

Add shimeji mushrooms, carrots, leeks, and sesame seeds. Cover and cook for 1 minute. Transfer to a serving dish; serve with brown rice and pickled cucumbers, if desired.