Korean Beef Kaldereta

Ingredients

• 3 lbs beef short ribs, washed, patted dry, and seasoned with salt & pepper
• 3 tbsp cooking oil
• 1 qt beef broth
• 1 (14 oz) can tomato sauce
• 3 bay leaves
• 2-3 tbsp gochujang (Korean red pepper paste)
• 1-2 tsp gochugaru (Korean red pepper flakes)
• 1/2 onion, diced
• 5-6 cloves garlic, chopped
• 1 large potato, cubed
• 1 carrot, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (3 oz) can liver spread
• 1/4 cup frozen peas
• 1/3 cup olives
• 1/2 cup shredded mozzarella cheese (optional)
• Salt and pepper to taste

Directions

• In a wide-bottom pan over medium-high heat, sear the beef short ribs in oil for 5-6 minutes until browned on all sides.
• Add the diced onion and chopped garlic. Saute for 1-2 minutes until fragrant, then arrange the ribs meat-side down with bones facing up.
• Stir in the gochujang and gochugaru and saute for 30 seconds. Add the tomato sauce, bay leaves, and enough beef broth to cover the ribs. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes to 2 hours, until the beef is tender.
• Stir in the liver spread until fully incorporated. Add the potatoes and carrots. Cover and cook another 10-15 minutes, until the vegetables are fork-tender.
• Add the red and green bell peppers, stir well, and cook uncovered for 3-5 minutes. Toss in the frozen peas and olives just until warmed through. Season with salt and pepper to taste.
• Turn off the heat and, optionally, top with shredded mozzarella. Let it melt slightly before serving.

A Korean twist on the Filipino beef stew, with gochujang heat and umami. From Vince Vasquez (thetastebud) on Instagram; full recipe at TheTastebud.co.