Serves 4 to 6
2 tablespoons sesame oil
1 pound boneless beef short ribs, cut into 1-inch cubes
1 medium onion, diced
2 medium carrots, peeled and cubed
2 small red or yellow potatoes, peeled and cubed
1/2 large sweet potato, peeled and cubed
3 cups water
1 packet (100 grams) Korean curry powder (See Recipe Note)
Diced chives, to garnish
Steamed white rice, to serve
Kimchi, to serve
1 pound boneless beef short ribs, cut into 1-inch cubes
1 medium onion, diced
2 medium carrots, peeled and cubed
2 small red or yellow potatoes, peeled and cubed
1/2 large sweet potato, peeled and cubed
3 cups water
1 packet (100 grams) Korean curry powder (See Recipe Note)
Diced chives, to garnish
Steamed white rice, to serve
Kimchi, to serve
Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add in the boneless beef short rib and diced onions, and sauté until the beef is nicely browned on all sides, 4 to 5 minutes.
Add the carrots, potatoes, sweet potatoes, water and curry powder to the pot and mix well. Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes are cooked through. Serve over steamed rice and garnish with diced chives and with some kimchi on the side.
