Choi Kang-rok's Braised Beef
A Japanese-style braised beef dish featuring tender beef brisket, coated in starch to lock in juices, simmered with an abundance of vegetables like burdock root and green onions in a bonito broth, served with wasabi.
Ingredients needed 2 servings
Recipe
Cooking tips
- Peel the burdock root thinly like sharpening a pencil and immediately soak it in water. This prevents browning and helps to gently remove its bitterness.
- Coating the beef with starch before simmering helps retain its juices, making the meat even more tender and giving the braising liquid the right consistency.
- Do not mix the wasabi into the braising liquid. Instead, place small amounts on top of the beef and vegetables as you eat to fully enjoy its clean, pungent flavor.
Recommended for
- Those who want to taste a luxurious Japanese-style beef dish with a tender texture.
- Those curious about Chef Choi Kang-rok's unique, refined, yet deep braising sauce recipe.
- Those who want a side dish where crisp vegetables and savory beef are harmoniously combined.
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