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Sticky Korean Braised Chuck Steak

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

Beef
  • 800 g chuck steak cut into large chunks
  • 2 tbsp vegetable oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
Sauce
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp gochujang Korean chilli paste
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 cup beef stock
  • 1 tbsp cornflour mixed with 2 tbsp cold water
To Serve
  • Steamed jasmine rice
  • Broccolini steamed
  • Julienned carrots
  • 2 spring onions finely sliced
  • Sesame seeds

Method
 

  1. Heat the oil in a heavy casserole dish or Dutch oven over medium-high heat. Season the chuck steak lightly and brown the meat in batches until well coloured. Remove and set aside.
  2. Reduce the heat slightly and add the onion, garlic and ginger. Cook for 2–3 minutes until softened and fragrant.
  3. Return the beef to the pan and add the soy sauce, brown sugar, gochujang, rice wine vinegar, sesame oil and beef stock. Stir well to combine.
  4. Bring to a gentle simmer, cover with a lid and cook on low heat for 1½–2 hours, stirring occasionally, until the beef is fork tender.
  5. Stir the cornflour mixture into the sauce and simmer uncovered for a further 5–10 minutes until the sauce becomes thick, glossy and coats the beef.
  6. Serve over steamed jasmine rice with broccolini and carrots. Finish with sliced spring onions and a sprinkle of sesame seeds.

Notes

Chuck steak is one of the best value cuts for slow cooking. Given time, it becomes incredibly tender while developing rich flavour.
For extra heat, add a teaspoon of Korean chilli flakes (gochugaru) or your favourite chilli sauce.
This recipe freezes well for up to 3 months, making it perfect for meal prep.
Leftovers are excellent in bao buns, wraps or served over noodles the following day.