Ernest Reynoso Gala


Korean Beef Stew (Kalbi Jun/Galbi Jim)
by Ernest Reynoso Gala

1) 1 kilo Monterey Beef short ribs cut up; or use beef brisket (punta y pecho).

2) Sauté 1 head crushed garlic in 1/2 cup oil. Add
1/2 cup chopped leeks
1 siling labuyo, chopped
1 tsp. shredded ginger
Add the beef. Stir a while, and then add
3 tbsp sugar
2 tbsp. rice wine
1/3 cup soy sauce
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups water
Pressure-cook 1 hour. Add
1 tsp. sesame oil
1 tbsp. toasted sesame seeds
1 red and green bell pepper sliced into strips

Serve over white rice.

3) Note: You may use 1 1/2 cups water with 1 tbsp. Kuchong jang (kimchi powder) if you want the sauce reddish. If pressure cooker is not available, use 5 cups water and cook over low fire 2 1/2 hours. Omit the 1 tsp. pepper if you will use red pepper spice.


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