- 2 carrots
- 3 garlic cloves
- 1 knob ginger
- 2 tablespoons sesame seed oil
- 17 ounces extra-lean diced beef
- 3 cups beef broth
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons rice wine vinegar
- Dice the carrots and mince the garlic cloves and ginger.
- Pour the sesame seed oil in a pot over medium-high heat.
- Place the minced garlic and ginger inside the pot, as well as the diced beef and chopped carrots, and mix everything together.
- Pour in the beef broth, sugar, soy sauce, and rice wine vinegar and cook on medium-high heat for 25 minutes with the lid on.
- After 25 minutes, mix the cornstarch and 1 tablespoon of the Korean beef stew mixture to form a slurry.
- Pour the slurry into the Korean beef stew and cook for 5 minutes on medium-high heat.
- After 5 minutes, it is ready to be served.