Today, let’s make a popular French stew called Beef Bourguignon with a Korean twist. Although the authentic Korean Galbi Jjim recipe calls for beef short ribs and a puree of various fruits and vegetables, this version is more straightforward and does not include Korean pear, which may not be easily accessible for everyone. You already like it, right? Alright, let’s get started!
Korean-Style Beef Bourguignon (4-5 servings)
Ingredients:
- 2.5 lb (1.2 kg) chuck flap tail (or beef chuck roast)
- 8.8 oz (250g) Korean radish or daikon
- 7 oz (200g) carrot
- 1/2 large yellow onion
- 4-5 shiitake mushrooms (or white button mushrooms)
- 3-4 green onions, divided
- 1 red apple
- 1 mild red chili (optional)
- 4-5 shishito peppers (optional)
- 4 tbsp neutral-tasting oil, divided
- 8 cups (1,920ml) water, plus more if needed
Mashed Potatoes:
- 5 Yukon Gold potatoes
- 3 tbsp (42g) unsalted butter
- Generous pinch of kosher salt
Sauce:
- 1/2 cup (120ml) soy sauce
- 2 tbsp oyster sauce
- 3 tbsp sugar
- 1/2 tbsp Korean beef stock powder (dasida)
- 2 tbsp mirin
- 2 tbsp minced garlic
- 2 tbsp toasted sesame oil
- 2 tbsp light corn syrup
- Black pepper, to taste
Slurry:
- 1/2 tbsp cornstarch
- 1 tbsp water
Instructions:
PREP INGREDIENTS
1. Cut the beef into large chunks. Pat them dry with paper towels. Set aside.
2. Prepare the vegetables: Cut the radish and carrot into bite-sized pieces. Optionally, round them out with a vegetable peeler.
Roughly chop the onion. (This will need to be removed after releasing its flavor, so don’t cut it too small.) Cut mushrooms into quarters and for a more beautiful presentation, carve a little star on the surface of 1 or 2 mushrooms.
Thinly slice some green onions to garnish. Roughly chop the rest of the green onions.
Take out the core of the red apple. Cut it into large pieces. Thinly slice the red chili on an angle and roughly chop the shishito peppers, if using.
3. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
MAKE GALBI JJIM
1. To a large pan, add 2 tablespoons of oil. Heat it over high heat. Once it gets nice and hot, add the beef pieces. Sear for 3 to 4 minutes or until nicely browned on both sides. Take them out and repeat with the remaining beef pieces.
2. To a stock pot, add 8 cups (1,920ml) of water, along with onion, white parts of the green onions, apple, and sauce. Bring it to a boil. Once it comes to a boil, reduce the heat to medium. Add the beef. Cover and boil it for an hour.
3. Take out all the fruits and vegetables. Put them in a strainer and get every last drop out of them. Discard the solids. Reduce the heat to medium-low. Cover and simmer for 30 more minutes.
4. To see how tender it is, pull the beef apart with forks. (If the beef hasn’t reached your desired doneness, add some more water and cook a little bit longer.)
5. Once the beef gets tender, reduce the heat to low. Add the radishes and stir. Cover and simmer for 10 minutes. Add the carrot and mushrooms. Cook for 10 more minutes or until the carrot gets tender. (If there is not enough liquid, add more water. FYI, I added 1/2 cup of more water.) Add the chili peppers. Give it a final mix. Turn the heat off.
6. Scoop out 1 cup (240ml) of the braising liquid and add it to the saucepan. Bring it to a boil. While that’s going, in a small bowl, mix together the cornstarch and water. Once the sauce comes to a boil, add the cornstarch slurry and stir until nice and shiny.
MAKE MASHED POTATOES
1. Peel and dice the potatoes. Bring a pot of water to a boil. Once it comes to a boil, reduce the heat to low. Add the potatoes. Cook for 25 minutes or until cooked through.
2. Drain the potatoes. Add the butter and a generous pinch of salt. Mash the potatoes to your desired consistency. Keep warm and set aside.
ASSEMBLE
1. Take a spoonful of mashed potatoes and put them on some serving plates. Nicely put some galbi jjim on top. Garnish with the radish, carrot, mushroom, and shishito pepper.
2. Drizzle with the sauce and sprinkle with green onions. Enjoy!
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YOU MAY ALSO LIKE:
- Authentic Galbi Jjim (Korean Braised Beef Short Ribs)
- Japchae (Glass Noodle Stir Fry)
- Kimchi Sundubu Jjigae (Soft Tofu Stew with Kimchi)
Korean-Style Beef Bourguignon
(Galbi Jjim)
4
servingsIngredients
2.5 lb (1.2 kg) chuck flap tail (or beef chuck roast)
8.8 oz (250g) Korean radish or daikon
7 oz (200g) carrot
1/2 large yellow onion
4-5 shiitake mushrooms (or white button mushrooms)
3-4 green onions, divided
1 red apple
1 mild red chili (optional)
4-5 shishito peppers (optional)
4 tbsp neutral-tasting oil, divided
8 cups (1,920ml) water, plus more if needed
- Mashed Potatoes:
5 Yukon Gold potatoes
3 tbsp (42g) unsalted butter
Generous pinch of kosher salt
- Sauce:
1/2 cup (120ml) soy sauce
2 tbsp oyster sauce
3 tbsp sugar
1/2 tbsp Korean beef stock powder (dasida)
2 tbsp mirin
2 tbsp minced garlic
2 tbsp toasted sesame oil
2 tbsp light corn syrup
Black pepper, to taste
- Slurry:
1/2 tbsp cornstarch
1 tbsp water
Directions
- Prep Ingredients
- Cut the beef into large chunks. Pat them dry with paper towels. Set aside.
- Cut the radish and carrot into bite-sized pieces. Optionally, round them out with a vegetable peeler.
- Roughly chop the onion. (This will need to be removed after releasing its flavor, so don’t cut it too small.) Cut mushrooms into quarters and for a more beautiful presentation, carve a little star on the surface of 1 or 2 mushrooms.
- Thinly slice some green onions to garnish. Roughly chop the rest of the green onions.
- Take out the core of the red apple. Cut it into large pieces. Thinly slice the red chili on an angle and roughly chop the shishito peppers, if using.
- Make the sauce: Combine all the sauce ingredients in a small container and mix well.
- Make Galbi Jjim
- To a large pan, add 2 tablespoons of oil. Heat it over high heat. Once it gets nice and hot, add the beef pieces. Sear for 3 to 4 minutes or until nicely browned on both sides. Take them out and repeat with the remaining beef pieces.
- To a stock pot, add 8 cups (1,920ml) of water, along with the onion, white parts of the green onions, apple, and sauce. Bring it to a boil. Once it comes to a boil, reduce the heat to medium. Add the beef. Cover and boil it for an hour.
- Take out all the fruits and vegetables. Put them in a strainer and get every last drop out of them. Discard the solids. Reduce the heat to medium-low. Cover and simmer for 30 more minutes.
- To see how tender it is, pull the beef apart with forks. (If the beef hasn’t reached your desired doneness, add some more water and cook a little bit longer.)
- Once the beef gets tender, reduce the heat to low. Add the radishes and stir. Cover and simmer for 10 minutes. Add the carrot and mushrooms. Cook for 10 more minutes or until the carrot gets tender. (If there is not enough liquid, add more water. FYI, I added 1/2 cup of more water.) Add the chili peppers. Give it a final mix. Turn the heat off.
- Scoop out 1 cup (240ml) of the braising liquid and add it to the saucepan. Bring it to a boil. While that’s going, in a small bowl, mix together the cornstarch and water. Once the sauce comes to a boil, add the cornstarch slurry and stir until nice and shiny.
- Make Mashed Potatoes
- Peel and dice the potatoes. Bring a pot of water to a boil. Once it comes to a boil, reduce the heat to low. Add the potatoes. Cook for 25 minutes or until cooked through.
- Drain the potatoes. Add the butter and a generous pinch of salt. Mash the potatoes to your desired consistency. Keep warm and set aside.
- Assemble
- Take a spoonful of mashed potatoes and put them on some serving plates. Nicely put some galbi jjim on top. Garnish with the radish, carrot, mushroom, and shishito pepper.
- Drizzle with the sauce and sprinkle with green onions. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml