Leo's Galbi Stew 갈비찜

500g fatty beef (or beef ribs)

1/3 cup light soy

½ cup mirin

¼ cup cooking wine

¼ cup raw sugar

4 shiitake mushrooms, rehydrated

1 onion, slivered

2 potatoes, cut into quarters

2 carrots, sliced

2 cups shiitake mushroom water

250ml beef stock

250ml chicken stock

4 tbsp gochugaru flakes

A good pinch of black pepper

5 cloves garlic, minced

2 tsp minced ginger

Rehydrate the shiitake mushrooms in 2 cups of boiling water for 30 mins. Without disposing of the liquid, squeeze out excess liquid and slice the mushrooms thinly.

Cut beef into chunky cubes and sear in a skillet with 1 tbsp oil. Transfer beef into slow cooker. Add slivered onions to skillet and char them nicely. Then add them to the slow cooker along with soy sauce, mirin, cooking wine, sugar, mushroom water, gochugaru flakes, black pepper, minced garlic and ginger. Then add potatoes, shiitake mushrooms and carrot and cover with about 500ml of stock.

Slow cook for 2 hours. As an option, prior to serving, throw in potato noodles.