Korean-style braised beef

The starting point was Maangchi‘s recipe for Doejibulgogi, or spicy stir-fried pork.

I used a pound of chuck, and since chuck prefers a slow braise, I put the ingredients (minus the green peppers, which I didn’t have handy) into a cast-iron Dutch oven instead. I browned the beef first, then added the remaining ingredients and about a half cup of water, then cooked on low heat for about an hour and a half.

It’s not too spicy, but it’s got a little zing to it. It’s very very rich and delicious.

Korean beef braise

Two bad photos equal a good one, right? This stuff was far more tasty than it looks here.

Korean braised beef stew

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  1. yummychunklet wrote on November 17th, 2011 at 6:34 am Uhr1

    This looks great. I’ve never made Korean food. I’ll have to try this out.
    yummychunklet recently posted..Must bakeā€¦before getting sick!

  2. Serene wrote on November 17th, 2011 at 9:18 am Uhr2

    Oh, if you’re going to cook Korean food, I recommend the videos at Maangchi’s site — http://www.maangchi.com — they’re so simple and clear and fun.