A classic Korean braised beef dish featuring tender beef, daikon radish, carrots, mushrooms, and vegetables in a savory sauce. This recipe simplifies the traditional preparation by eliminating the need for Korean pear purée and a blender, while combining traditional Korean cuisine with modern cooking techniques.
High-protein
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Adapted from a video by Aaron and Claire
How a Korean Chef Makes Beef Bourguignon With a Korean Twist l But Korean
Korean radish (daikon)cut into nice-sized pieces, optionally rounded with vegetable peeler250 g
carrotcut into nice-sized pieces, optionally rounded with vegetable peeler200 g
onionlarge, halved and roughly chopped, removed after cooking1
shiitake mushroomsroughly chopped, can substitute white button mushrooms, can sauté beforehand; 1-2 can be carved into star shape for presentation
~200 gest.
green onion (scallion)cut into halves, white parts for braising liquid, green parts for garnish3-4
red applecored and cut into pieces, added to braising liquid1-2
soy saucefor sauce½ cup
oyster saucefor sauce2 tbsp
sugarfor sauce3 tbsp
Korean beef stock powderfor sauce½ tbsp
mirinfor sauce2 tbsp
minced garlicfor sauce2 tbsp
toasted sesame oilfor sauce2 tbsp
corn syrupfor sauce2 tbsp
black pepperto taste, for sauce~½ tspest.
oilfor searing beef2 tbsp
waterfor braising liquid; add additional half cup if needed8 cups
cornstarch slurryto thicken sauce (cornstarch mixed with water)~1-2 tbspest.
mild red chili (optional)thinly sliced, for special occasion garnish1
shishito peppers (optional)cut into large pieces, for special occasion garnish5
unsalted butterfor mashed potatoes3 tbsp
potatoesgold potatoes, peeled and diced5
saltfor mashed potatoes~½ tspest.
Steps
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1
Cut 1.2 kg of beef chuck roast into large chunks.
2
Prepare vegetables: cut 250g Korean radish into nice-sized pieces; cut 200g carrot into pieces; optionally round the radish and carrot with a vegetable peeler for presentation; halve and roughly chop one large onion; roughly chop shiitake mushrooms and optionally sauté them first; cut green onions into halves; core and cut red apple into pieces.
3
Make the sauce: in a small bowl, combine half cup soy sauce, 2 tbsp oyster sauce, 3 tbsp sugar, half tbsp Korean beef stock powder, 2 tbsp mirin, 2 tbsp minced garlic, 2 tbsp toasted sesame oil, 2 tbsp corn syrup, and black pepper to taste. Mix well.
4
Heat 2 tbsp oil in a large pan over high heat. Sear the beef chunks in batches, cooking about 3-4 minutes on each side until browned through the Maillard reaction.
5
Remove the seared beef and set aside.
6
In a stockpot, add 8 cups water, onion, white parts of green onions, red apple, and the sauce. Bring to a boil.
7
Once boiling, reduce heat to medium, add all the beef, cover, and simmer for 1 hour.
8
After 1 hour, strain out the onion, green onions, and apple using a colander, squeezing the liquid back into the pot.
9
Reduce heat to medium-low, cover, and simmer for about 30 more minutes.
10
Check if the beef is tender. If not tender enough, add more water and continue cooking.
11
Reduce heat to low, add the radish, stir well, cover, and simmer for about 10 minutes.
12
After 10 minutes, add carrots and mushrooms, and cook for about 10 more minutes. If liquid is insufficient, add about half cup water.
13
Once carrot is tender, turn off heat and add the red chili and shishito peppers (optional).
14
To elevate the sauce, scoop out 1 cup of braising liquid into a saucepan and bring to a boil. Add cornstarch slurry and stir quickly until the sauce becomes shiny and glossy.
15
Prepare mashed potatoes: peel and dice 5 gold potatoes. Bring water to a boil, add potatoes, reduce heat to low, and cook for about 25 minutes until tender. Drain and mix in 3 tbsp unsalted butter and a pinch of salt, then mash until smooth.
16
Plate: spoon mashed potatoes onto a plate, arrange the braised beef and vegetables on top. Drizzle with the enhanced sauce and garnish with chopped green onion tops.
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