Ingredients
1 ½ kilos beef shank, cubed
1 ½ cups flour
1 ½ tsp. salt
1 tsp. pepper
1 cup oil
1 tsp. ginger, grated
2 Tbsps. garlic, chopped
1 cup onions, chopped
½ cup cooking wine or *Sake
2 Tbsps. *Gochujang
½ cup soy sauce
½ cup brown sugar
1 pear, finely chopped
4 cups water( enough water to cover beef)
2 beef cubes or 2 tbps. beef powder
¼ cup sesame oil
1 cup carrots, sliced
1 cup radish *Labanos or *Daikon
¾ cup mushrooms
½ cup leeks, sliced
1 Tbsps. sesame seeds
Procedure
In a plastic bag, combine the flour, salt and pepper and give it a good shake to mix.
Drop in beef cubes and shake again to coat each piece.
Heat the oil and brown the beef in it. When brown, set beef aside.
In same oil, add the ginger and sauté. Add the garlic and onions. Fry until onions are wilted. Add the Gochujang and mix well.
Add the wine and all the other ingredients up to beef cubes. Mix well.
Put back the beef in the pan and mix well.
Cover and simmer for 2 ½ to 3 hours until tender. (If you are using a pressure cooker, simmer for 1 hour. Start counting when you hear the cooker's first hiss.)
When tender, remove the cover and add the carrots, mushrooms, radish, leeks and sesame oil. Top with sesame seeds and continue to simmer until the carrots are done.
Serve hot.
Glossary
Saké - A Japanese alcoholic beverage made from fermented rice
Gochujang - A Korean condiment of fermented red chilli paste
Labanos - Philippine Radish
Daikon - Japanese Radish