How to cook: Korean beef stew*

I’ve often been asked, mostly by Filipinos based abroad who intend to vacation in the country, to suggest restaurants where they can take their families. I’ve shied away from making these recommendations because, in many cases, restaurant food is never consistent. While I may enjoy the food in Restaurant X one Sunday in 2008, a year later, after cooks have changed several times, the restaurant menu has changed tremendously and so has the quality of the food.

A bummer, really, but that’s how it is. Chefs and cooks are employees (unless they are also the restaurant owners) and differences arise. Or, sometimes, a better opportunity comes along and the chef or cook moves to another establishment. Those in the inside track follow these sought-after kitchen artists wherever they go while the rest of us have to grumble with the less than satisfying meals in the restaurants they have abandoned.

When I go to a restaurant and I find a dish particularly interesting, I try to deconstruct it. See, if I can deconstruct a dish and learn to prepare it at home, a restaurant can change cooks every other week and I couldn’t care less. It’s a skill I always thank all the kitchen gods for although my daughter Sam is better at it as she can discern even the subtlest flavor and aroma of an herb or spice no matter how small the amount added to a dish.

One such dish is the beef stew from The House of Kimchi. As far as I know, the stew is still is good as it has always been but after we moved to the suburb and found out that the nearest branch was more than an hour’s drive away, I found it better to just prepare the beef stew at home. This is my version.

Recipe: Korean beef stew a la House of Kimchi


  • 1 and 1/2 kilos of beef short ribs, cut into serving pieces
  • 1 whole garlic
  • 1 whole onion
  • 3 thumb-sized pieces of ginger (wash and scrub, no need to peel)
  • 1 tbsp. of chili powder
  • 1 tbsp. of whole black peppercorns
  • 3-4 siling haba (finger chilis), optional but recommended
  • 2 bay leaves
  • 1/2 c. of dark soy sauce
  • 3/4 to 1 c. of white sugar
  • salt
  • 12 to 15 stalks of scallions (onion leaves)
  • 1 to 2 tbsps. of sesame seeds


  1. Place the beef in a cooking pot. Cover with water. Place over high heat and, boil for five to ten minutes or until the meat is no longer red. Throw out the water and rinse the beef to remove all traces of scum.
  2. Rinse out the pot, replace the beef and cover with water once more. Add the whole garlic, onion, ginger, chili powder, finger chilis, if using, and bay leaves. Pour in the soy sauce and stir in the sugar. Simmer gently for two hours or until the meat is very tender.
  3. Halfway through the cooking, taste the broth and add salt. Do not be tempted to add more soy sauce instead of salt; otherwise, the broth will turn too dark.
  4. While the beef simmers, toast the sesame seeds. Place them in a small frying pan and set over medium-low heat. Shake the pan often for even toasting.
  5. Slice the onion leaves finely.
  6. To assemble, place two to three pieces of beef in individual soup bowls. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and sliced onion leaves. Serve at once.

Preparation time: 15 minute(s)

Cooking time: 2 hours(s)

Number of servings (yield): 4

*Republished from the archive — just in case you missed it the first time it was published.

  • Connie

    LOL Beth, you’re welcome. Hope that you, your hubby and kids like my version of Korean beef stew. It’s really so easy to make. :)

    • Norman

      hi! thanks for the receipe. we enjoyed it very much.

      • Connie

        You are most welcome, Norman. I’m glad you enjoyed it. :)

        • Gino

          This recipe rocks! I haven’t had any Korean Beef Stew here in New York quite like how they make it in Manila. Even in Little Korea! I love your site/blog.

  • leeds

    thanks a lot i’ve been looking for this recipe for the longest time i’ve asked countless HRM pipz for the recipe but cant get one. anyhow i’l be serving it during our fiesta on May 15 hehehehehe

    • happy

      Hi i live in Virginia for 2 years now….and i really miss filipino fast foods…and one of my fave is the beef stew at a fast food in manila. I was craving for that beef stew really bad so i searched for beef stew recipes online….although i am a cook i cannot perfect that very same beef stew that i wanted…tll i stumbled in your website….i tried to cook it the next day right away! and man!that is goof stuff! taste exactly the same!
      maybe you could teach me how to bake hte very same pork barbecue they make in kimchi too =)

      • Connie

        I’m glad to know, Gino. :)

        Hope it turns out well, leeds. :)

        happy, i’ll have to visit Kimchi soon. The only dish I remember really is the stew.

      • ayda

        just wanted to say thanks for the recipe. it was very easy to follow and the results were AMAZING!

        for a person like me, who rarely goes to the kitchen and cook… well i really had a blast!

        and my husband loved it!

  • rik

    thanks for the recipe..I’d been living in london for 5 years now and I always visit “kimchi” in megamall every time I go home..I can’t find it when I went home early this year so I miss my favorite beef stew..I even went to korean restaurant here but the waitress doesn’t know what it is…I even try looking at korean recipe sites but to no avail..nevertheless I’m very happy to have found your recipe..

  • Connie

    rik, i think there’s still a branch at the glorietta in makati. of course, now you can make the stew at home. :)

    glad to know that, ayda. cooking isn’t hard, right?

    • margarita

      please send me a copy of this recipe all the people are raving about!

      kindest regards and looking forward to it!


      • Connie

        margarita, click the link to page 2 then on your browser, go to Files > Print.

    • cons

      Hi Connie! I sooo like your korean beef stew! My husband really loves it. I tried it the first time and it was fantastic! Thank you for sharing your recipe. I really appreciate it. Oh, by the way my name is same as yours.. ;)

      • Connie

        well hello there connie. :)

        • Vangie

          Hi Connie,

          Thanks a lot for the recipes. Korean beef stew is one of my favorite dishes and since coming to Canada I haven’t had it for so long. I also love callos which I frequent at Landmark so it is also one of food that I miss. Not anymore, thanks again for the recipes.

          God bless you and your family.


        • Single Dad

          Hey Connie… single dad here. love beef stew. this one seems an easy formula I could have my cook make. thanks for sharing

  • Queen

    Hi Ms. Connie,
    I’m so glad I found your website. This is one of my fave dishes in the world and I used to go to to the Landmark food court whenever I’m in Manila. I haven’t had it for almost 7 years. Looking forward to try this wonderful dish out, now that I’ve discovered the joys of cooking. Just one question: I’m not sure what kind of chili peppers I’m supposed to use. Should I use the siling labuyo or would any kind of pepper do?

    Thanks for your help,

  • Connie

    labuyo, queen. :)

  • Connie

    You’re welcome, Single Dad. :)

    • Issa

      Hi Connie,
      Korean beef stew is a family favorite. i’ve been trying to duplicate the beef stew found in the malls but cant seem to get it right. can you kindly share the recipe please? we’re having a family get together this weekend and i’d like to cook that for my brothers.

  • Connie

    The recipe is there, issa. Just click the link to page 2.

    • jo m.

      There is a restaurant in one of the side streets along Makati Avenue that serves this dish but the sauce is a little sweeter and thicker. They serve it with some sort of yam (like our sweet potato). Would you know what it is? Have you tried cooking it with the yam. They also include thin long slices of plain egg omelette.

      Thank you for the simple recipe – I will try it tonight.

  • Connie

    jo m, morry have no idea with the yam is. maybe, if i try the dish they serve in the restaurant… what’s the restaurant?

    • joel

      how much water do i have to pour in? for beef stew?

      • hannah

        this recipe is awesome! 2yrs ago umuwi kame sa pinas pero hindi kame nakakain nito…. so nung niluto ko ito sobrang saya ng husband ko… feeling daw nya kumakain sya sa sm food court kulang na lang color yellow plate and bowl hehe!

        thanks do much!

  • Connie

    “Cover with water” means the beef should be submerged in water.

  • jo m.


    The rest. is called Korean Garden.

    I cooked last night – forgot the ginger. It was not the same but I still like it. I will cook again over the weekend – to get it right. Advise to others – be careful with the sugar some may find it too sweet at 3/4 cup.

    Thank you again for the recipe.

  • Missy

    Hi, thanks for the recipe, I would like to ask about the labuyo, do I have to slice it first or put it in all the way? God bless.

    • Connie

      No Missy, you don’t have to.

      • d1mae

        hi, i got yung timplado nang beef from SM for koren beef… paano iyun, isasalang ko na lang sa kawali? add water na lang ba? hehehe, sowe, sobrang first timer ako!! thanks in advance! :D

  • MarlaZZ

    Hi Connie.
    I’m so thrilled to have found your blog. I was looking for a Vietnamese beef brisket soup recipe and was thrilled to find a perfect version on your website. I am so inspired to try your recipes, especially this Korean stew.

    One question for now: What is ‘onion leaves’ is that green onions or spring onions? I’m not familiar with a Western name for that. Where do you think I might find it in Toronto?

    Thanks again!

  • Connie

    spring onions, marla. it’s what you see in the photo sprinkled on top of the beef.

  • Nik!

    Maraming maraming Salamat Po!

    Sa wakas, kuhang kuha ang recipe ng “Kimchi” Restaurant sa atin! Gustong gusto ni Misis at kids…

    Suggestion: To those mga Diabetic, substitute Splenda Sweetener para mas healthy!!!


  • Nik!

    Masarap din isahoh… Beef Tendons (litid) at Kamto Meat (Beef Flank…)

    • Connie

      uy, litid… yes, ok yun! in some supermarkets, you can buy litid in styrofoam trays.

      • Van

        Thanks so much for the recipe!! I’ve been away from pinas far too long and I’ve been dreaming repeatedly of partaking the Korean Beef Stew at Kimchi the last two years!! Imagine my ordeal! he he Thanks, Connie for the wonderful recipe!! Yum Yum!!

        • Connie

          Now you can eat Korean beef stew wherever you are, Van. :)

          • Andrea

            thanks for this recipe… kuhang kuha ang lasa ng kimchi… another meal that my kids love and miss sa philippines eh ang spaghetti ala-jollibee… meron ba kayo recipe nun? thanks again

    • winky

      hi ms. connie,

      thank you very much for sharing your recipe for beef stew. i’ll try it for my husband’s birthday tomorrow. i just wanna know what to do with the ginger. do i have to slice it or have to pound it in a mortar?

  • mariel

    Hi,I hope I can also ask for a copy of the Korean Beef Stew (Kimchi style) This is one of my faves and I want to try it at home..and enjoy it anytime of the day without having to go to the malls. Thanks in advance…looking forward to eating beef stew everyweek:lol:

    • Connie

      mariel, the font size of the “go to page…” above is 20px already. :sad:

  • brandy

    Hi, ms connie,

    will it make a difference if i substituted the white sugar with brown? i dont use white sugar at all.


  • Connie

    I don’t know, brandy. never tried using brown sugar with my korean beef stew.

  • tony

    Hi connie,

    Kimchi and korean beef stew are korean dishes that my kids missed so much abroad. This so bec I used to take them to a korean fast food while they were still in elementary. Fortunately i came across your blog while searching for the receipe in so many website.

    Thanks so much. And by the way i have book mark your blog and i’ll be regularly visiting your site from now on

  • Connie

    No need for fast food now, right, tony? :)

    • cindy

      hi! tip for the “maselan sa puso”, place in ref for sometime so sebo may settle on top and may be taken out. there may be a difference in taste also – but lesser sebo inside us and our arteries.=>

  • Jean

    Hello.. sorry, me again.. I got it now.. “c” stands for cup..:-) But, is there any easy way for me to correctly determine that amount? lets say, how many spoons or milliliters …etc.. or.. how high and big, should my cup be? :-) thanks a lot for your help.. salamat po..and God bless !!!

    • Jay

      I’m so happy now that I have finally found the recipe for korean beef stew, I have been searching for months since this is my boyfriend’s favorite dish, but unfortunately I couldn’t cook it for him! At first I tried using the instant powdered ones but it tasted like beef “pares”. Some friends even provided authentic korean recipes of this dish for me, but then I couldn’t cook it still since it seemed so hard I couldn’t even pronounce the ingredients! Thank you for providing the recipe!!!

      • pearl

        really loved this recipe…i followed every step and it was a huge success…my friend’s couldn’t help it and even asked for more…thanks a lot…..

    • mel


      1 cup = 240 mL = 8 oz = 16 tablespoons = 48 teaspoons.

  • William

    As you said, the culprit in a bad beef stew is the soysauce. I also know you hate mentioning brands but there really is limited choice and we found that the, if you don’t mind my naming the brand, Coconut brand of dark soysauce will give good results with this recipe – we serve this on our dining table at least once a week and its a hit everytime.

  • lalaine

    Hi there, like so many others, im happy to find this recipe.. its my husband’s favorite food to order in kimchi.
    I want to try this recipe at home but since we use electric stove, im thinking of using a pressure cooker instead of slow-cooking the meat. will there be a noticeable difference in the taste? Thanks

  • amiline

    grabe ! excited na ko1 sana magawa ko!
    thank you Connie! mhhua!

    • Candy

      I’m hoping the whole garlic means the whole head. Seems quite a lot. Meat simmering already, can’t wait :)

    • Malen

      I’ve tried this one…oohhh… superb! I made my husband believed that I’m a good cook. :-) Thanks!

  • mitzi

    hi! great recipe! im a new wife and am trying to learn to cook and your korean beef stew was really easy to make but really delicious! thank you so much for sharing this great dish!

  • Lyn

    Hi, really enjoy your site…about the garlic is that really for a whole head of garlic not just a clove? plus when you say two pieces of ginger, do you mean 2 large slices? thanks…i want to get the recipe right this time because my daughter recently discovered the dish and loves it…

  • Connie

    Lyn, a whole head of garlic. Re the ginger, I described the size in the entry — “a large piece of ginger (about the size of two thumbs side by side)”.

  • joey

    meron ako suggestion sa korean beef stew recipe.
    paborito ko kasi to…as in.
    so na-duplicate ng misis ko in 2 tries. gusto ko kasi yung kimchi taste.
    to replace the garlic and chili peppers, meron nabibiling chili garlic paste ng lee kum kee brand yata, para to sa spicy flavour.
    yung sweetness, dahil sa honey and brown sugar.
    halos parehas lang lahat ingredients, although wala ng bay leaf at ginger na kasali.
    shempre, para authentic kimchi dating, may rice at sauteed bean sprouts sa side.
    yun lang.

    • Cukie & Jon

      I”?m so glad I found your website Its very easy to follow
      my fiancee luuuurvd the Korean Beef Stew that i cooked this morning
      I tried it the first time and it was FANTASTIC!

      my version
      i marinade it overnight
      in a pan seared the beef ribs
      then transfer into a pot boiled it for an hour until the beef is tender
      then i seared the beef again (slight brown)
      transfer in a bowl ladle broth, springkle sesame seeds and onion leaves

      VIOLA! Tasty & Delicious

      i look forward to read more recipes on your blog!

      more power! mwaaaah

  • Dhonna

    thanks for the recipe! my husband and i had a blast! i look forward to read more recipes on your blog! you are really good! keep it up coz you are a great help to a lot of people.

    more power!

    • Ebba Myra

      wow, try ko din ito. My children are into “no pork” anymore meal, kasi they get headaches with the feed they give to the hogs here in the States. Pag-punta na lang daw nila ng Pinas sila kakain ng pork, yung alam nila ang feed nito.

  • Jong

    Thank you so much for this recipe! Ive been using this for 3 years now and it has become a favorite of my friends and family…always being requested at parties and gatherings..of course I always mention you and this post for the credit…again, good work!

  • mhae

    im new mom..and i need new recipe to stisfied my kids

    • Ed

      Good Korean beef stew is konting mang-hang. Not sure if that’s the right answer for satisfying young kids. Then again, my 3 and 5 year-old sons appreciate *some* flavour and spice, and are actually more tolerant than my wife these days. Try it. If they enjoy it and ask for more, you and they win. If not, trying making them a great pizza with good ingredients and homemade crust, that always disappears faster than I’d like around here. Bakit obos na? Ulit!

  • shemaychoi

    Hi Connie,

    I really love your blog and your recipes. It’s very easy to follow especially for people like me who is just learning to cook. I’m married for 2 years and have a 2 yr old daughter. Good thing my daughter is still small so she still doesn’t complain that I only prepare soup for her as her ulam. But I need to start learning to cook so I can cook her and my husband delicious meals without using ready made mixes or sauces that has lot of MSG. I’m really blessed to have found your blog.

    God bless you and your family.

    • sally espiritu

      hello there,
      i tried your recipe and it turned out good!!. i also tried adding other ingridients giving it more a very declicious taste
      now im doing it again for the family…thanks a lot


      • Vivian

        Dear Connie,

        I learned how to enjoy Korean foods with the family. I’d like to try cooking Korean Beef stew at home.

        Can you send me a recipe?

        Thank you.


  • Maureen

    Looks good, can’t wait to try it.

  • vee

    substitute skinless chicken?

    • Lucy

      hei connie…. guussshhh grabee naubos agad hehe. thanks for the yummy recipe soo easy to cook and we enjoyed it.

  • racquel

    Thanks for this recipe, Connie. I’ve always wanted to eat “Kimchi” again, kaso the Kimchi here in Sydney is different. Glad I found your recipe. I’ll try this sometime para feeling ko naman nasa Phils ulit ako… :)

    • Anna

      Hi Connie,

      I was madly craving for Korean Beef Stew like the one’s from Kimchi and I am so glad I stumbled at your website in my quest for my favorite ‘real’ stuff. I had tried so many korean restaurants in Sydney but nothing matched the ones I had in Kimchi.

      I tried the recipe myself and I could not believe it actually tasted like Kimchi’s! I was bragging my ‘newly found talent’ (thanks to your recipe!) to my mom (who is a great cook, unfortunately she is staying in the phils to my other siblings’ advantage!). I shared the recipe to my officemates in Sydney. Thank you for adding something new to our daily home-cooked meals!. I will be trying out the other recipes (next on my list is the mini leche flan!)

      More power to you and to this lovely website!

    • Connie

      Mishka, smart cooking is about successfully adapting any dish to suit one’s preferences.

      • dummy

        hello connie…im gonna try this recipe…and also do you have a recipe of the crab that they cook in dampa?

        • KPR

          Hi Connie! I have this on our menu for this week, your recipe looks delicious! I have a query though. Can I cook the beef (together with the garlic, onion & ginger) in a pressure cooker para mas mabilis maluto? Please advise. By the way, I cooked your Arroz ala Cubana last night, IT WAS A HIT! My husband loves it! Thanks so much!

          • Connie

            KPR, Yes, you can. :)

  • camilleq

    connie, this dish is my most favorite beef recipe ever! thanks for sharing it to everyone.. I can’t wait to serve it to my boyfriend! we are frequent diners of kimchi and the beef stew is what we order most of the time. Thanks alot!

    • caren

      hi, connie! did you mean 1 whole head of garlic chopped? do i mince or slice the onion?

      • Connie

        Caren, No, not chopped. I said, “Add the whole garlic, onion…”

        WHOLE. Then, you remove them before serving.

      • simple_pleasures

        This is the first recipe I have ever tried from this site, it seemed easy to make and it is!! I have been looking for a decent korean beef stew recipe and this one was a success! Being a novice at cooking though, I hesitated a bit at boiling point as I pondered whether or not to peel the garlic and onion (I did) or to slice/prick the chilis (I did not) before adding them, but everything turned out well and this recipe has brought a positive note to an otherwise “down-y” day. Thank you. :) Will never again have to wonder what goes into Korean stews.

        • Dindin

          Thank you!

          • Carol

            Hi. I’m from NYC. There are a lot of Korean places around here but they don’t make this dish like we have back home and I was dying for this exact dish you have. I found it and tried it. It’s perfect! I’m not much of a cook but you made it sound easy and it was. I can’t wait to cook more and surprise my friends. Thanks for sharing.

          • Mishka

            Hi there. Just wondering why there’s no rice wine in your recipe – only coz most of the korean beef stew recipes I’ve seen calls for rice wine. :) Thanks!

  • Bamboorats

    Korean Beef Stew – can u send me the recipe. thanx

  • KPR

    Thank you Connie!

  • olachika

    OMG!!!!! this is what exactly I’ve been craving for forever, I swear. I’m gonna try it tomorrow night, hope I could get the same taste as Kimchi’s.

    Thanks soooo much.

  • olachika

    question ms. connie, i’m going to try this later kasi when I get home. which is better to use here? white or yung purple na onion?

    salamat po….

    • Connie

      White. Milder and sweeter.

      • romwell

        i cooked this recipe before slightly different got the recipe from cook magazine 1996 pa yata. it contains vinegar 1/2 cup to be precise para may tangy taste. it will burn off sa pagluluto pero it adds a subtle flavor. this recipe you have connie is about the same recipe sandy daza posted in cook magazine circa 1996 minus the vinegar of course and the green chili peppers used in sinigang about 4 pieces.

      • Lois

        i tried this recipe last night. to be honest, i was scared to, kse i’ve never eaten at kimchi! hehehe!

        the beef turned out really yummy. naubos agad! i thought i cooked enough for 2 meals na. nanghinayang tuloy ako kse ang tagal pinakuluan tapos ang bilis maubos hahaha. :)
        and ang saya pala mag toast ng sesame seeds. ;p

        speaking of whole garlic, miss connie, pwede ba mag request ng recipe? there’s a place in trinoma called ‘abe’ at the 5th floor, outside at the garden area. they have an adobo lamb dish that we really like… :p

        • Connie

          There’s an adobo lamb recipe in my archive. Dunno if it’s similar to what’s you’ve had at Abe. I haven’t been there but I’ll remember the name. When I’m in TriNoMa, it’s almost always La Maison. :)

  • German

    I will have to do the dish again so soon after trying it the first time the other day. Lahat sila sa bahay e nagustuhan ‘yong sinabi ko sa kanila na paborito ko sa food court ng mga malls na may KIMCHI. Kanina ‘yong apo ko na 6 e nagsabi luto raw ulit ako bukas.

    Thanks for sharing your recipes.

  • teresa

    hi connie,

    your recipe is soooo good. i’d like to prepare it for some guests. if i cook 2-3 kilos of beef, do i also double/triple all the other ingredients?

    • Connie

      Try doubling first for 3 kilos of beef. Add more if needed.

      • http://facebook heidi

        aug 4, 2009
        the korean beef stew recipe tastes really authentic kimchi recipe. love it… tastes really good. thank you

  • sasha

    Great recipe Ms Connie! About Filipino restaurants that you can recommend to overseas friends, I found this great review of Antonio’s in Tagaytay as well as other places that foodies can go to in the Philippines in the ‘Chubby Hubby’ blog, perhaps you’d like to check it out:

  • claudine charie

    I just couldn’t stop eating! it was so GOOD!


    Hello Auntie Connie or Ms Connie,

    Yehey another new recipe for me to try. I have a question though Can i use baby back ribs instead of short ribs? Also do I just put the whole onione and garlic, no need to peel right? thank you again. Have a good day

    • Connie

      So long as its a stewing cut of beef because the success of this dish depends a lot on a long, slow cooking.


    yes, stewing beef. thats why its beef STEW.
    so dapat di madurog ang karne agad.

  • iska

    Burp. Just finished eating this for dinner. I recycled left-over bulalo to make this Korean beef stew. YUM! Pwede siguro ito sa iyong reader’s gallery…

    • Connie

      Uy nabanggit mo ang readers’ gallery. I haven’t posted because I’m putting up a separate gallery where you can post your photos. DIY. Maybe even recipe sharing but not a forum. What do you think?

      • iska

        Sounds good! Abang mode :-)

        • peterb

          I think the last time i did this was 2 or 3 years ago. That was around when the Pinoycook forum was still up. Which reminds me i mentioned a recipe which used radishes and apples, was never able to send it to you. Still interested? Though i have to find it where i saved it. :)

          • Connie

            Of course, I am! Although can it wait a bit ’till I can put up what I was telling Iska in the previous comment? Interested in that? Forum format sucks but I found a way where we can share recipes better without using the forum format. Should take a week or so to put it up.

          • peterb

            Ok, i’ll look for that recipes.

            I think that’s a good idea. DIY requires less effort from you and makes it easier for readers to contribute and share what they’ve picked up from you. As for recipe sharing, with pics? That could be a lot but definitely nice!

          • Connie

            With or without pics. I’m doing it today but might need testing. I’ll e-mail you and a few others within the day to test? Please? :)

          • peterb

            Sure, no problem!

          • Connie

            It’s up! It’s up! Installing plugins now. Whoa!

          • peterb

            Just lemme know what i can do to test it.

          • Connie

            12.40 a.m. and I’m installing custom fields in the post page LOL

          • peterb

            Somehow i had a feeling you were still up and working on it when i replied…hehe

          • Connie

            Hay, the codes are correct but as viewed on a web page, everything’s screwed. Take 2. LOL

          • Joy

            Thank you for posting this, Im cooking this tonight! :)

          • Joy

            UPDATE: cooked the stew for 2.5 hours and the beef was really tender. this recipe is a hit,thanks connie. i let my family taste it before serving for dinner, they found it a bit too sweet so i added more chili powder, a bit of water and salt.

          • Luis

            Mam Connie, the recipe was superb. Though I cannot taste much because I have colds right now. Is this in a way got the same ingredients with beef estofado? I did not include bay leaves when I cooked it, and it tasted like the estofado that my aunt used to cook when I was young. And it occurred to me that Estofado might come from the root word Stew(Esto)-fado.

            Thank you very much!

          • h@n$

            thanks for posting this recipe!i’ll give it a try tonight… btw, do you happen to know the recipe for the pho hoa beef stew noodles?i know you are very good at cracking these secret recipes!? thanks again!

          • Connie

            Soon… Soon. :)

          • celeste sy

            Hi Ms Connie,
            Just want to share, I tried this recipe for lunch today. Cooked it overnight using the slow cooker. The beef was cooked to perfection (just the right softness), however i erroneously used cayenne pepper instead of chili powder. I honestly thought the two are the same. Grr!! :) When i tasted the dish this morning, its not the same as the beef stew I know from Kimchi and when i googled it, cayenne pepper taste different from chili powder and the two are not the same. I tried to save the dish by making adjustments in the “timpla” of the sauce. It was okay pa rin but I will definitely cook this again next time and will use chili powder na. And this time, it will be perfect :) hahah

          • Pingback: Toasted bread with butter, honey and sesame seeds | Bread winner | Home-cooking rocks!

          • Kat

            Hi Connie,
            You make cooking easy peasy. Take it from someone who really doesn’t know how to cook until I stumbled upon your website. This dish has become my husband’s favorite, and like you I tweaked your original recipe by adding chili powder and it makes it much more like the beef stew of kimchi. Thank you.

  • Mella

    112 Comments…must try nga ito…

  • Pamela Lim

    Connie, thank you for this recipe. I used red pepper flakes in place of the peppers, and I cooked it in the crock pot until the meat is tender. We love it.

    • Gen

      Hi! I’ve been looking for this recipe for sometime. For sure,I’ll partner this with togue :D 1 1/2K beef would be good to feed three to four people right? I’d like to maximize cooking effort,since its just me and my husband I’ll be cooking for. Ill reserve the rest for another day. Thanks!

      • Kaye

        I’m having a hard time getting beef short ribs here in Brisbane. Is that the same as beef spareribs? Can I use that Ms. Connie?

        • Connie

          Ay, no, not the same. Short ribs are meatier and have a bit more fat than spare ribs.

          • angel_abby

            looks so yummy ms. connie!

            can you please feature more korean dishes? i really loooovvveee korean food lalo na kimchi.

            pa-share naman po how to make chap chae (korean version ng pancit)!

            thanks again! :)

          • Kaye

            I tried this too! Kaya lang wala talaga ko mahanap na beef shortribs here in Brisbane :( So I settled for a beef spareribs and asked the butcher to cut it in half para bite size. This was really masarap! Natakot ako kala ko sobrang spicy so I took out the chilli early in the simmering stage. Afte two hours tama lang ang lasa. Galing! This again is a keeper :) Thanks for sharing this Ms Connie!

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          • nita

            thank you for sharing your recipe. my once non-believer family (as in they cant believe i cook) look to me now as the korean beef stew queen. =-)

          • athena

            hi connie,

            thanks a lot for sharing your recipes with us. they are very helpful and inspiring to newbies like me. am a fan of the kimchi beef stew that is why i am happy meron kang recipe nito. may isang tanong lang ako, yung dark soy sauce ba eh toyo natin o yung dark soya sauce like the one na lee kum kee brand? meron kasing dark soya sauce and light soya sauce….help.thanks.

          • Richard

            thanks for posting this recipe. i tried it and it’s sooo good! it’s like you can’t go wrong! haha.

            i just found out about your site a few days ago and now i can’t stop browsing! i wanna try all your recipes! :)

          • Connie

            Cooking is such a pleasure, isn’t it, especially when you get it right. Have fun. :)

          • Richard

            definitely! thanks again Connie! love your site!

          • Cookie Acot

            Hi Connie!! My husband stumbled upon your blog and wanted me to make this dish. I did and it came out really, really good. I left out the chililes because my 2 boys are too young to favor spicy food. So we used hot sesame chili oil as a dip for the beef! Sarap!! Thanks!!

  • barny21

    I think you forgot “black peppercorns” on your instructions. It’s on the ingredients list.

    I eat this dish with a lot of stir fried togue (mung bean sprouts). It’s a real blast. The freshness of togue really blends with the flavors. It also adds texture to the very tender beef. Yum.

  • mbslee

    wow! I finally found this KIMCHI beef stew recipe! Thanks connie! this is one of my favorite dish. My kids love kimchi fastfood! They like the chicken BBQ but for me its always this beef stew. I tried making it last night, its almost sucessful!… i mean almost sucessful kasi naparami ata yun sugar ko… almost a cup so medyo natatamisan ako at yun short ribs na nabili ko medyo fatty so kailangan ifreeze ko next time para maremove ko yun fats… minsan kasi nakakaumay…. other than that, I like the taste… parang sa KIMCHI talaga…. I’ll be making this again sa saturday for my daughter’s bday… want to surprise my guests on a new recipe!… this time ill cook it sa slow cooker….Thanks again Connie! superb talaga! … more recipes to come!

    • h@n$

      galing!sobrang simple pero sakto sa lasa!?

      • raisinette

        Hola Ms. Connie. Just wanted to know what siling labuyo is called here in the US and if Kikkoman soy sauce can be used for dark soy sauce instead of the Filipino kind coz I don’t have that one on hand. I live in CA. Thanks in advance! =)

        • vetir

          hi ms connie. my beef stew recipe is similar bit I put star anise. should I take that out frpm my recipe? thanks.

          • Connie

            If you find the addition of star anise pleasing, by all means, go on using it.

          • Natalie

            Hey Connie,
            Great Recipe. I’m Korean, and I remember eating this frequently at home, cooked by my mom. I have never tried it at a restaurant, and maybe I’m a bit biased by my mom’s cooking, but i feel like 3/4 cup of sugar is too much, which is what I tried, because it seemed too sweet compared to what i’m used to. Perhaps, if there was less sugar, it wouldn’t have to be adjusted too much by adding a lot of salt later. Also, if you add carrots, it gives it some more natural sweetness. My mom’s stew used to have carrots and potatoes. I also did substitute pork, because it was what I had lying around the house… and I would not recommend substituting pork to others, this is definitely a beef recipe. I also was confused about what you meant by onion leaves so I got leeks, and I strongly advise against ever substituting with leeks as well. I should have known that it was green onion, because Koreans always use green onion. Despite everything, it turned out really good. My boyfriend, who has never tried Korean beef stew before thought it was very delicious. And this was great for me, because I used to watch my mom cook things but it’s hard to learn when she is eyeballing everything. Thanks soo much Connie!

          • Connie

            Wow, I love carrots and potatoes. Let me try that and with less sugar too. Will need short ribs on the next trip to the supermarket. :)

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          • Karl

            I have cooked so many dishes. Brain stormed to come up with one for a competition, but I have never thought of cooking a Korean Beef Stew. My sister have been telling me about this wonderful dish for quite sometime now. I have eaten it before and liked it but, I’ve never thought of preparing it myself. I am searching for a recipe to make it as my template and ran across your blog. As a Culinarian… A Foodie… I am to explore different cultures. In search for flavorful dishes and innovative ways of cooking. My taste buds are always looking for that one thing… that “Aha!” and “Mmmmmm”. I am preparing Korean Beef Stew Thursday night. Thank you Connie!

            “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
            Craig Claiborne

            Best of luck,

          • mo

            i cooked this recipe last night and it came out perfect. Thank you so much i’m a fan. Do u have a Kalbi recipe and a sansrival recipe also?

          • Connie

            Haven’t tried making them. Sansrival, in theory, I kknow how to make but haven’t executed the theory. :-P Soon, perhaps.

          • athena

            hi, can i use laurel leaves instead of bay leaves? is it the same? i’ve been checking online but cant seem to find any difference in them. thanks

          • Connie

            They’re the same.

          • Kae

            Cookin this now! My kitchen is smellin good! :)

          • Inez

            Hi Connie.
            Thanks for sharing your recipe.

            I don’t know if my question was answered in the comments already, but i will just ask again :)

            What is the difference between the dark soy sauce and the usual (meaning silver swan) soy sauce we use at home? Where did you get your dark soy sauce?

            Thanks again!

          • Connie

            Local soy sauce is dark soy sauce. The likes of Kikkoman fall under light soy sauce.

          • Bambini

            Dear Connie,
            We had this for lunch today and everyone gave it “two thumbs up”. Thank you so much for the recipe.

        • Ed

          I see no reply to your question, so I’ll offer.
          “Sili Labuyo” typically refers to the Filipino version of small very hot chili peppers. You can substitute whatever equivalently hot variety you can find locally.
          As for soya sauce (toyo), Kikoman is way way to expensive! You can use almost any decently balanced soya sauce. I try to avoid those that are too salty or acrid. Buy some sample tiny bottles, put a bit on a spoon and taste it. If it’s not absolutely terrible and you can use it for other cooking, you can use it for this.

  • Chel

    Thank you for this wonderful recipe. I followed your recipe (except for the boiling part) because I totally forgot to replace the water last night. The meat was a little tender already but nevertheless, I boiled it again with the ingredients and made my cooking faster. Delicious!

    • yola

      hi, ill try korean beef stew today …………hope it will turn nice and yummy.

      • kathy

        Hi Connie!

        Just wanted to thank you.. I cooked Korean Beef Stew using your recipe & it was a hit with my hubby. =) the taste was like that of Kimchi’s.. =) will try it with carrots & potatoes later tonight.

        God bless!

  • Kcmm

    I tried this the other day and served it my family, they Loved it! :) We didn’t have beef short ribs, so I used beef flank instead, it still tasted great. Thank you for this awesome recipe! :D

    • Connie Veneracion

      That’s good to know. Glad your family liked it. :)

  • Leo Veneracion

    I’m a huge food lover myself, always trying new stuff but seems to have been only confined to ‘iron-chef pulutan meals’ trained during my none monetary bum years after college.. Fast forward to today, I think I found the site where I’ll point my fiancee to, thank you for the dishes!!! Though not relatives, I’m proud to carry the same surname lol keep it up and God bless!!!

  • edmon

    love the recipe! this is my second time to cook this…and i had to look over again cause i forgot the recipe :) thanks again!

  • missy

    I’ve been seraching for this recipe in years. I grew up with Kimchi Beef stew and really craving for it. I live in Koreatown Los angeles but their beef stew is different. So excited to try this recipe this week end. Btw, do I have to peel the garlic and onion I think somebody asked this. Looking at the picture i see the skin of the it literally whole no cuttings or even some holes. thank you again for this recipe..

    • Connie Veneracion

      The garlic, ginger and onion are for flavor — they’re not going to be eaten. So, no, there is no need to peel them.

  • Deborah

    My Korean friend’s mother who is in her 90s gave me a tip for Korean beef stew. Instead of using sugar, they use pear juice, seriously. It is available at the Korean store. It imparts a very delicate flavour.

  • Jessie

    Hi Connie,
    The beef short ribs here in Texas are thinly sliced, is it ok if I just use country style beef ribs instead? Thanks!

    • Connie Veneracion

      So long as they’re good for stewing. :)

  • Art Cruz

    Thank you for this, ever since we moved back here in Iloilo, i keep track of my schedule in visiting Manila, not for the meetings and work related trips, but to side trip to any malls where there is a house of Kimchi. Now, I can make my own here in Iloilo. Thank you very much!!!

  • Vicky

    Just tried the recipe and it was perfect! Love the “heat” and the simplicity of it! Thanks for reposting this!!!

  • Beth

    Hi! Im soooo happy finally i’ve found the recipe for my husband’s most fave dish. Whenever we go to the malls my husband would look for a Korean restaurant just to order beef stew. My kids also love it. Its just a pity that we cant enjoy this dish at home except of course if i order take out.
    Thank you sooooo much. Now i can serve this dish and boy, i can only imagine their amazement LOL. I cant wait to try this.
    GOD BLESS YOU talagah!

  • dady

    one of the best korean beef stew bsides Kimchi`s is Korean Gardens. If you haven`t heard of this, its in Jupiter St.

  • Van

    Instead of water, I boil my short ribs using sprite. The taste is superb!