Korean Slow Braised Beef with Carrot Pickle

image_pdfimage_print

Korean Slow Braised Beef with Carrot Pickle

I am always looking for new Asian cuisine to cook and have always been fascinated by the lesser known cuisines of Korea & Cambodia.  We always seem to have the staple Thai, Chinese & Malaysian so when I found a recipe for Korean beef ribs, I knew I had to take the basis of it and add a little Em’s Food spin.  For starters, I didn’t have ribs.  I had a big wad of gravy beef that I knew would work really well cooked low and slow in gorgeous Asian aromatics.  I also love how the Korean cuisine often uses pickles (Kimchi is the new food fad in Oz) and there is a well known Korean dish called Bibimbap that uses beef, rice and pickled carrot, among other things.  It is often eaten for breakfast so has an egg on top.  Well this was not breakfast and it is not traditional but it has all the elements of a sensational Korean feed.  Pretty happy with the outcome, pretty happy indeed.

 

This could definitely go in the slow cooker or thermo.  Brown the beef for more intense flavour and cook on high for 5-6 hours.  Keep an eye on the liquid and add water periodically if the mixture is looking too dry.

 

Prep time:  20  Minutes          Cooking time:  2.5 Hours          $-$$ Low to Medium Budget

 

Serves 4

 

Peanut or vegetable oil for frying

800gm of gravy beef, cut into 2.5cm chunks

4cm piece of ginger, finely grated

3 garlic cloves, finely chopped or crushed

2 green onions, sliced into 2cm batons

2 long red chillies. seeds removed and julienned

1 bay leaf

2 tbs of sambal oeleck (or Korean chilli paste if you happen to have it)

1/2 cup of light soy sauce

1/3 cup of firmly packed brown sugar

1/2 cup of beef stock

1-2 cups of water

2 medium carrots, peeled, halved and finely julienned (use a mandolin or julienne peeler if possible)

1/2 cup of rice wine vinegar

1/4 cup of caster sugar

2 green onions finely sliced diagonally

1/2 bunch of coriander, roughly chopped

2 tbs of toasted sesame seeds

Sesame oil, for drizzling

Steamed rice and Asian greens to serve

 

Preheat the oven to 160°C

 

Heat a large oven proof frypan and add a little oil.  Brown the beef in batches and set aside.  In the same pan, add a little more oil if needed and fry the garlic, ginger and chilli for 60 seconds or until aromatic.  Pop in the green onion batons and fry for a further minute and then add the bay leaf, samba oeleck, soy, brown sugar and beef stock.  Stir to combine and then return the beef to the pan, juices and all.  Bring to a simmer and then lay a sheet of baking paper over the top of the beef, tucking the sides in.  Pop on a tight fitting lid and place in the oven for approximately 2.5 hours.  Check the beef every half an hour and add a little water each time.  Remove the lid for the last half an hour and allow the mixture to reduce slightly.

 

Place the spring onion and coriander in a bowl of ice cold water.  This will really crisp and freshen everything up.  Drain before serving.

 

Place the carrot, vinegar and sugar in a small bowl and stir to combine until the sugar has dissolved.  Allow the carrot to sit and infuse for half an hour.

 

To serve, divide steamed rice between four bowls and top with the beef mixture, making sure to use all of the sauce.  Top the beef with a nice pile of carrot pickle and garnish with the coriander and spring onion.  Sprinkle over the sesame seeds and a small drizzle of sesame oil (be careful not to use too much as it can over power) and tuck in.

 

 

Share this:
 

Comments

  1. Helen McClean says

    This was A-MAZING!! I did the beef in the slow cooker but didnt do the pickled carrot as Im not a fan. I have tried about 20 of your recipes, and all have been fabulous, but flavour wise, this was incredible!! I’m sure my hubby will be insisting I make this again…and again! ?

    • Emma says

      Thanks Helen! Do me a favour and next time make the pickle but pop it on the side. It made the dish for me, cut right through the richness. It is not a sour pickle but slightly sweet and acidic. Anyway, I’d love to see what you think 🙂

    • Kylie says

      Hi Helen
      I would love to make this in the slow cooker too how long did you cook it for? I presume it was on low.

      Thanks in advance :0)

      • Emma says

        The slow cooker instructions are already in the recipe Kylie, 2nd paragraph. I said cook on high but if you want to cook it on low, cook it for a couple of hours longer. Cheers Em

      • Helen McClean says

        I folloed Ems instructions..6 hours on high but it probably could have done with a bit less as it was falling apart..but it was sensational that way! ?
        Ill try the carrot next time Em! ??

  2. Stephanie Black says

    Made this yesterday. Was a big hit with all. It was delicious. Cooked all day in the slow cooker very tender and flavoursome.

    • Emma says

      Cheers Stephanie, I ate some of my sister’s leftover Korean beef today and yep! I have to say it’s a winner!! 🙂

  3. Kate says

    This recipe is amazing! My hubby said better than any restaurant dish!
    I did the beef in the slow cooker and am making it for a third time in as many weeks tonight!
    Highly recommend

  4. natalie says

    Hi Emma,
    I want to cook this in a cast iron French pot. Would
    the cooking time be the same?
    Many thanks,
    Natalie

  5. Megan Lusk says

    This looks amazing, on the menu for tomorrow nights dinner. Could I do it on low on the slow cooker for 10 hours do you think? Should I add more liquid? I’ll be at work all day. Thanks!

    • Emma says

      Hi Megan, 10 Hours might be a little long but you could give it a go on low. Maybe keep your meat chunks a bit bigger. I often find with the slow cooker that it ll turns to mush if left on too long. It will still taste amazing 🙂 Think of it more as pulled Korean Beef 😉

  6. Simone says

    This looks amazing! Can anyone help with how hot it is from the chilli? We tried the sticky asian roast lamb this week and that was too hot for the six year old (I struggled too, I don’t like food that hurts!) so going by that, is this going to fail us? Can we leave the chilli out?

    • Emma says

      You can just leave the chilli out if you prefer. Chilli is a funny thing, the more you eat the less hot it becomes. If you want to tone it down a bit but would like a little heat, take all the seeds out and maybe halve the content.

      • Simone says

        Thank you! I’m pretty sure I’ll never get the littles to agree to more chilli, so leaving it out, it is. I’m a bit the same as them though, it’s not exciting enough to merit hurting while I acclimatise. LOL

Leave a Reply

Your email address will not be published. Required fields are marked *