Linda Floro shared this recipe to me at one shooting session and since then, this has been one of the family's favorites. I've twisted the recipe a little by not putting too much soy sauce, taking out sugar and adding some pepper.BOIL some beef ribs in water. A kilo and a half of beef is a good amount. When oil starts collecting above the water, take it out. If you don't care about it, leave it. It adds a lot of flavor and well, a lot of heart disease too. :-) Careful. On the side, soak some dried shiitake mushrooms in very hot water for 30 minutes. Cube some carrots, slice thinly some leeks, crush garlic, cut onions, toast sesame seeds.
Ok, in between putting in the ingredients, give it about 5-1o minutes for each flavor to cook into the meat and the broth:
Add some peppercorns and the garlic.
Pour about a a fourth of a cup soy sauce, use the real, premium kind. Add about 2 tablespoonful of oyster sauce, and a third of a cup of mirin.
Use a little of your own judgement here. The soup should not be too dark, but not too light. The amount of each flavoring you put depends on how much water you used. Better to start with a little of each and add gradually till you strike the balance that you prefer. Sip a little of it, do a quick chp chp chp chp chp chp sound, say hmmm when it's right.Throw in the onions, the sliced shiitake and the water it's soaked in, and the carrots. I add some young corns too.
Add the toasted sesame seeds.Wait till the carrots and corns are soft. Turn off the heat, sprinkle a little sesame oil (or not, if there's too much oil already.). Add the leeks on top when serving.
I wonder what the Koreans will say about what I did to their stew? O well, it tastes good to me.
