Get in my belly!
When I was in high school, my mom who is not the greatest cook (but is the greatest mom!) would occasionally cook something so good, you wish she'd cook it everyday. Once she came up with (or got the recipe from an aunt or something) a grape jelly meatball concoction. Yes, it's just as unhealthy as it sounds but it was good at the time. She also made a mean seafood pasta linguine with shrimps and mussels (I know for sure, there were shrimps, mussels not so much.)
My most favorite of all, though, was her Korean Beef Stew. This one, I believe, she learned from one of my cousins. I could eat this for breakfast, lunch, dinner, and the 4th meal. Best with a hot bowl of rice. I loved every drop in her pot of stew. Unfortunately, my mom never wrote things down. Even worse, she is now addled with dementia. So, I searched high and low (no, not really.. google and a little reading is all I needed.) for a recipe and found the dopamine junkie's recipe.
Korean Beef Stew by The Dopamine Junkie
1-2 lbs beef short ribs, cut crosswise (not flanken)
1 part dark soy sauce (Personally, I used the Datu Puti (Filipino brand), Chinese variety is okay. Do not use Kikkoman!)
1 part water
1 part white or brown sugar
1 head garlic, peeled
1 onion, cut in half
1 piece ginger, the size of two thumbs, quartered
4 bay leaves
1 large Korean or Jalapeno pepper cut in half (I didn't have any peppers at home)
1 tablespoon sesame seeds, roasted in a pan until brown
It is so simple - In a good pot, combine all the ingredients except for the sesame seeds and the scallions. Simmer on low heat for two hours or until the meat is tender. Top with roasted sesame seeds and scallions and serve with rice.
Et voila! You're all set. If you want you can steam some bokchoy or other veggies as a side for this meal. Enjoy and let me know how you like it!