A delightful Korean-inspired beef stew with enhanced flavors and a simplified cooking process.
Heat the casserole over medium heat and add sesame oil.
Ensure the oil is hot but not smoking to avoid burning the aromatics.
Add the ginger and garlic, sautéing until fragrant.
Stir constantly to prevent the garlic from burning.
Add the onions and cook until they are soft and translucent.
Cook over medium heat to allow the onions to caramelize slightly.
Add the beef spareribs and cook until they are browned on all sides.
Browning the beef adds depth of flavor to the stew.
In a mixing bowl, combine soy sauce, brown sugar, chili paste, and rice wine with hot water.
Mix until the sugar is fully dissolved for a smooth sauce.
Pour the sauce over the beef in the casserole and bring to a simmer.
Ensure the beef is mostly submerged in the sauce for even cooking.
Cover and simmer on low heat for 1.5 hours, stirring occasionally.
Check occasionally to ensure the sauce doesn't reduce too much; add water if needed.
Add the sesame seeds and leeks, cooking for an additional 10 minutes.
Adding these ingredients at the end preserves their texture and flavor.
Serve the stew hot over steamed rice.
Garnish with additional sesame seeds or chopped green onions for presentation.
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