Beef Kaldereta

Beef Kaldereta, also known as Kalderetang Baka, has always held a special place in my heart. As a kid, whenever my mom asked what I wanted for dinner, my answer was simple, “red sauce.” That magical “red sauce” was her version of this comforting Filipino beef stew, rich with tomato sauce, liver spread, and tender beef. But in this version, I’ve added a little Korean flair that takes it to the next level.

Traditionally, Beef Kaldereta is a dish made with goat and now more commonly beef. It’s stewed with tomato sauce, vegetables like potatoes and carrots, plus a savory liver spread that gives it a deep, rich flavor. It's often reserved for special occasions, but I say: bring the comfort to your everyday table.

In this Filipino-Korean fusion version, I’ve added gochujang (Korean red pepper paste) and gochugaru (Korean red pepper flakes), which introduce a layer of heat and umami that perfectly complements the savory and tangy notes of traditional kaldereta. Finished with a gooey topping of melty mozzarella, it’s a nod to how Korean galbi-jjim is often served in Korean American restaurants.

Ingredients

3 lbs beef short ribs, washed, patted dry, and seasoned with salt & pepper

3 tbsp cooking oil

1 qt beef broth

1 (14 oz) can tomato sauce

3 bay leaves

2–3 tbsp gochujang (Korean red pepper paste)

1–2 tsp gochugaru (Korean red pepper flakes)

½ onion, diced

5–6 cloves garlic, chopped

1 large potato, cubed

1 carrot, sliced

1 red bell pepper, diced

1 green bell pepper, diced

1 (3 oz) can liver spread

¼ cup frozen peas

⅓ cup olives

½ cup shredded mozzarella cheese (optional)

Salt and pepper to taste

1. In a wide-bottom pan over medium-high heat, sear beef short ribs in oil for 5–6 minutes until browned on all sides.

2. Add diced onions and chopped garlic. Sauté for 1–2 minutes until fragrant. Arrange ribs meat-side down with bones facing up.

3. Stir in gochujang and sauté for 30 seconds. Add tomato sauce, bay leaves, and enough beef broth to cover the ribs. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes to 2 hours, or until beef is tender.

4. Stir in liver spread until fully incorporated. Add potatoes and carrots. Cover and cook for another 10–15 minutes, until vegetables are fork-tender.

5. Add red and green bell peppers, stir well, and cook uncovered for 3–5 minutes. Toss in frozen peas and olives, just until warmed through. Season with salt and pepper to taste.

6. Turn off the heat and optionally, top with shredded mozzarella. Let it melt slightly before serving.

This stew tastes even better the next day, so make extra!