Fall Inspired | Korean Beef Stew

I call them daily miracles; miracles that lift the spirit and fill my head with wonderful thoughts.

Outside my window I hear the leaves rustling  in the crisp morning breeze.  Green leaves slowly turning into soft  amber beneath the clouds that look like giant mounds of marshmallow on a regal blue canvass. 

This morning, while hubs and I walk to the park he tells me what's taking me so long?  Well, I can't help it.  I just need to stop and capture the dramatic scenery the season brings.  They are like post its of love notes that serve as daily reminders that will cheer you on throughout the day.   

And with the changing of the colors and crisp autumn air, there's nothing more satisfying than the smell of your favorite stew permeating from the kitchen. The sound of a simmering pot blend perfectly like a symphony so soothing to the soul.  Now tell me how else can you not FALL in love with autumn?

Now, while I am immersing myself and enjoying God's gift of nature,  I hope you are enjoying the moment too wherever you are.  And if you need a pick upper,  let me share with you a family favorite that will surely lift you up.

Happy Monday!


Korean Beef Stew

Ingredients

1-2 lbs of beef chuck cut into cubes (ribs is also preferred for this dish)

7 tbsps soy sauce
6 tbsp sugar
3 tbsp chinese coooking wine
5 cloves garlic, minced
1 bundle of green oinons chopped
2 tbsp sesame oil
3 thumb size ginger, peeled and pressed
1 serrano pepper
1/2 c beef stock (add more if the beef is not tender)

Procedure

Season the beef with salt and pepper.
Add cooking oil in a heavy pan.
Sear the beef on all sides (a light layer of golden crisp forms around its sides)
In a bowl mix all the ingredients together. (Except serrano pepper) Make sure to dissolve the sugar.
Once the beef is seared, pour over the soy sauce mixture.
Let it boil. Once it's boiling, lower the heat and let  it simmer.
You may need to add water if it's necessary. Cook until completely tender.  Add the serrano pepper and cook for about 3 more minutes.
If you want the sauce to be thicker you may mix conrstarch with a little water and add to thicken the sauce.  But we prefer the sauce as is... so it's all up to you. Sprinkle with toasted sesame seeds...  Enjoy

And oh btw, best served with those crunchy, spicy Kimchi... nom nom nom!