Korean Braised Beef

Name: Korean Braised Beef
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1.5 kg beef chuck roast (cut into large chunks); 2 tbsp vegetable oil; 1/2 cup soy sauce; 1/4 cup brown sugar (packed); 4 cloves garlic (minced); 2 tbsp ginger (grated); 2 tbsp sesame oil; 1 tsp red pepper flakes (optional); 2 onions (sliced); 2 cups beef broth; 2 carrots (cut into chunks); 2 green onions (chopped for garnish); 1 tbsp sesame seeds (for garnish)

200 min 6 servings Medium

All Recipes

Korean Braised Beef

Tender and flavourful Korean braised beef, perfect for a hearty meal.

Prep

20 min

Cook

180 min

Total

200 min

Servings

Difficulty

Medium

Korean Braised Beef, or 'boeuf braise a la coreenne', is a rich and savoury dish that brings the deep, complex flavours of Korean cuisine to your table. The slow cooking process allows the beef to absorb the aromatic blend of soy sauce, ginger, garlic, and sesame oil, resulting in a melt-in-your-mouth texture that is hard to resist. This dish is perfect for family gatherings or special occasions, offering a taste of Korea's culinary traditions. The combination of sweet and savoury notes, along with a hint of spice, makes it an unforgettable experience for your taste buds.

Instructions

Prepare the Beef

Trim excess fat from the beef chuck roast and cut into large chunks.

Pro tip: Trimming fat helps reduce greasiness in the final dish.

Marinate the Beef

In a large bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Add the beef chunks and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Pro tip: Longer marination enhances the depth of flavour.

Sear the Beef

Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Sear the beef chunks on all sides until browned, about 8 minutes. Remove and set aside.

Pro tip: Browning the meat adds a rich flavour to the dish.

Cook the Vegetables

In the same pot, sauté the sliced onions until translucent, about 5 minutes. Add the beef broth, scraping up any browned bits from the bottom of the pot.

Pro tip: Deglazing the pot adds depth to the sauce.

Simmer with Beef

Return the beef to the pot and add the carrots. Bring to a simmer, then reduce the heat to low. Cover and cook for 2.5 hours, stirring occasionally, until the beef is tender.

Pro tip: Check periodically to ensure the liquid doesn’t evaporate too much; add more broth if necessary.

Finish and Serve

Once the beef is tender, adjust seasoning if needed. Garnish with green onions and sesame seeds before serving.

Pro tip: For an extra kick, sprinkle more red pepper flakes or serve with a spicy sauce.

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Tips & Tricks

Use a heavy-bottomed pot for even heat distribution.
Trim excess fat from the beef for a leaner dish.
Marinate the beef overnight for enhanced flavour.
Serve with steamed rice or kimchi for a complete Korean experience.

Frequently Asked Questions

What is Korean braised beef called in Korean?

Korean braised beef is often referred to as 'Jangjorim' or 'Galbi Jjim', depending on the preparation.

How long should I marinate the beef?

For best results, marinate the beef for at least 2 hours, preferably overnight.

Can I use a different cut of beef?

Yes, you can use other cuts like brisket or short ribs, but adjust cooking times for tenderness.

What can I serve with Korean braised beef?

Serve with steamed rice, kimchi, or pickled vegetables for a complete meal.

How do I know when the beef is done?

The beef is done when it reaches an internal temperature of 145°F (63°C) and is tender to the fork.

Serving Suggestions

Korean Braised Beef pairs wonderfully with a side of steamed rice or traditional Korean sides like kimchi or pickled vegetables. For an added touch, sprinkle some sesame seeds and chopped green onions before serving. This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve its tender texture and rich flavours.