Name: Korean Beef Stew with Bean Sprouts Recipe
Prep time: 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 cup korean pear, grated; 1 cup white onion, grated; 6 tablespoons japenese soy sauce; 3 tablespoons sugar; 3 tablespoons rice wine; 3 tablspoons green onion, chopped; 1 1/2 tablespoons garlic, chopped; 1 tablespoon sesame oil; 1/2 teaspoon black pepper; 1 1/2 kilos beef, (use short ribs), fat trimmed; 3 cups beef stock; 2 medium carrot, sliced into 1 1-inch pieces; 6 dried shiitake mushrooms, sliced in half; 16 pieces chestnuts, sliced in half; 2 stalks leeks, white parts only, sliced diagonally into 1/2-inch pieces; 1 teaspoon white sesame seeds, toasted; 1 1/2 tablespoons vegetable oil; 1/2 medium white onion, sliced thinly; 3 cup bean sprouts (togue); 1/2 teaspoon soy sauce; salt, to taste; 1 teaspoon sesame oil; 5 cups rice, steamed, to serve; leeks, for garnish (optional)

Make the beef stew up to three weeks in advance, freeze, then thaw and reheat when you're ready to eat!

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Korean Beef Stew with Bean Sprouts Recipe

Korean Beef Stew with Bean Sprouts Ingredients

How to cook Korean Beef Stew with Bean Sprouts

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