Braised Beef with Gochujang & Ginger
Short ribs are the traditional (and delicious) cut for Galbi-jjim (our inspo for this dish), but here we’re using chuck - more economical and a bit simpler to prepare. As with most stews and braises, this dish is even better after a day or two.
Serves 6
INGREDIENTS
For the braised beef
3 pounds beef chuck, cut into 2-inch pieces
1 onion, roughly chopped
½ cup ginger, roughly chopped
8 garlic cloves
½ cup mirin
¼ cup soy sauce
2 tablespoons gochujang
1 tablespoon honey
For the cucumbers
1 cucumber
½ teaspoon salt
½ teaspoon sugar
¼ cup rice vinegar
1 garlic clove, minced
½ teaspoon sesame oil
To serve
White rice or miso potato salad
Thinly sliced scallions
Kimchi
METHOD
Preheat the oven to 275°F.
Braise the beef. Heat a dutch oven over medium-high heat. Add a thin layer of oil. Brown the beef on all sides. Add the remaining braise ingredients and enough water so the beef is mostly submerged, leaving the top surfaces uncovered (think icebergs). Bring to a simmer and put the pot in the oven uncovered. Make sure the beef is always at least two thirds submerged in liquid, adding more water if the liquid reduces too far. Every hour, rotate the beef so the exposed parts get submerged. The beef is done when it’s fork tender (3-4 hours).
Pickle the cucumbers. Sprinkle the cucumbers with salt and set aside for 10 minutes. Drain off the liquid and add the remaining ingredients. Keep in the refrigerator until ready to serve the beef.
Finish the braise. Remove the beef chucks from the braising liquid and set aside on a plate or tray. Strain the solids from the braising liquid. Skim as much fat off as you can (see note). You can serve the braising liquid as is (brothy) or return it to the pot and reduce for a thicker consistency. Taste for seasoning and adjust.
Plate. Serve the braised beef with rice or potato salad, kimchi, and the pickled cucumbers.
Note: The easiest way to remove fat from a liquid is to let it cool completely and then scrape the solidified fat off the top.
FURTHER READING
