Korean Beef Stew with Bean Sprouts Recipe

Make the marinade: Combine all ingredients in a large bowl. Add beef; mix well. Cover and refrigerate for at least 6 hours or overnight.

Place beef and marinade in a stockpot. Add beef stock; bring to a boil. Lower heat and simmer, partially covered, for 2 to 3 hours or until beef is fork-tender.

Add carrots and mushrooms; cook for 8 to 10 minutes or until carrots are tender. Add chestnuts, leeks, and sesame seeds; cook for 1 minute. Set aside.

Make the sautéed bean sprouts: Heat oil in a wok or frying pan over medium-high heat. Sauté onions until translucent. Add bean sprouts; sauté until tender. Season with soy sauce, salt, and pepper. Add sesame oil; mix well. Transfer to a bowl.

Divide rice among 4 bowls. Top with Korean beef stew. Garnish with leeks, if desired. Serve sautéed bean sprouts on the side.