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Korean Beef Stew
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Korean Beef Stew
44 min
Intermediate
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57 17.9g / 57%
15 11.2g / 15%
28 19.6g / 28%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Korean Main dish

Korean Beef Stew

(5)
44 Min
Intermediate
A Korean-inspired recipe with beef that's so tender and oozing with meaty goodness!

Ingredients

10 Servings

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  kg
Beef Back Rib
1  pc
Onion
1  L
Water
4  tbsp
Sweet Chili Sauce
0.25  cup
Brown Sugar
1  pc
Onion Springs
3  pcs
Red And Green Chili
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If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Carbohydrates
11.29 g
Energy
283.78 kcal
Fats
17.96 g
Protein
19.65 g
Information per serving

Instruction

44 Minutes

  • Step1

    40 Min
    Tenderize beef with onion and ¼ cup MAGGI® Oyster Sauce in water. If using a pressure cooker, cook 40 minutes after the pressure cooker started to whistle. If not, tenderize beef over low heat for 1 hour and 45 minutes. Adding more water if necessary.

  • Step2

    2 Min
    When beef is tender and sauce is reduced, season with sweet chili sauce,

  • Step3

    2 Min
    Top with spring onion and sesame seeds before serving. Serve with sautéed bean sprout on the side.
Korean Beef Stew

Step1 of 3

Tenderize beef with onion and ¼ cup MAGGI® Oyster Sauce in water. If using a pressure cooker, cook 40 minutes after the pressure cooker started to whistle. If not, tenderize beef over low heat for 1 hour and 45 minutes. Adding more water if necessary.

Korean Beef Stew

Step2 of 3

When beef is tender and sauce is reduced, season with sweet chili sauce,

Korean Beef Stew

Step3 of 3

Top with spring onion and sesame seeds before serving. Serve with sautéed bean sprout on the side.

Recipe as PDF

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