Braised Beef with Dried Shiitake Mushrooms (Baekhwago)
Braised Beef with Dried Shiitake Mushrooms (Baekhwago)
Hearty Side Dish: Rich Braised Beef with Baekhwago Shiitake Mushrooms for Strong Immunity
A recipe for shiitake mushroom braised beef, known for its high immunity-boosting properties.
Main Ingredients- 2kg beef brisket or shank
- 10 dried Baekhwago shiitake mushrooms
- 5 whole heads of garlic
- 1 slice of fresh ginger
- 6 bay leaves
- 6 pieces of licorice root
- 1 large onion (cut into large chunks)
- 3 stalks of green onion
Braising Sauce- 1.5 cups (approx. 300ml) dark soy sauce
- 0.5 cup (approx. 100g) sugar
- 6 Tbsp rice syrup (oligo당)
- 0.5 cup (approx. 100ml) Korean rice wine (cheongju)
- 0.5 cup (approx. 100ml) mirin (sweet cooking wine)
- 1.5 cups (approx. 300ml) dark soy sauce
- 0.5 cup (approx. 100g) sugar
- 6 Tbsp rice syrup (oligo당)
- 0.5 cup (approx. 100ml) Korean rice wine (cheongju)
- 0.5 cup (approx. 100ml) mirin (sweet cooking wine)
Cooking Instructions
Step 1
Baekhwago shiitake mushrooms are characterized by the white, web-like pattern on their caps. This natural phenomenon occurs when they grow in dry conditions, resulting in a more intense aroma and chewy texture than regular shiitake mushrooms. Using them in braised dishes significantly enhances the depth of flavor. Wash them thoroughly before preparation.
Step 2
Cut the beef brisket or shank into large chunks, about 6-7 cm in length. Soak the beef in cold water for about 1 hour to remove any blood. Thoroughly draining the blood is crucial for a clean, non-gamey flavor in the braised dish.
Step 3
Prepare the aromatics: whole garlic heads, roughly chopped green onions, sliced ginger, bay leaves, and licorice root. Place these into a small sachet or cheesecloth pouch. This makes them easy to remove later and effectively helps to eliminate any gamey odors from the beef.
Step 4
In a deep pot, combine the beef, water, mirin, cheongju, and the prepared aromatic sachet. Bring to a boil over high heat, then reduce to medium heat and simmer for 30 minutes. This step tenderizes the beef and creates a flavorful broth.
Step 5
Mirin contributes a subtle sweetness and umami, making the beef even more tender and delicious. It also plays a role in removing unwanted odors, so be sure to include it.
Step 6
After 30 minutes, remove and discard the aromatic sachet. The stage is now set for creating the main braising sauce.
Step 7
To the broth from which the beef was simmered, add the dark soy sauce, sugar, rice syrup, cheongju, and mirin according to the recipe’s proportions. Whisk well to create the braising sauce. Return the beef to the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 30 minutes, allowing the sauce to deeply penetrate the meat.
Step 8
Remove the braised beef from the pot and let it cool slightly. Then, shred the beef by hand along the grain into bite-sized pieces. Shredding it this way allows the sauce to soak in even better and improves the texture.
Step 9
Return the shredded beef to the pot with the braising sauce and simmer for another 20-30 minutes. It’s important to simmer over low to medium-low heat to allow the sauce to deeply infuse the meat. Next, add the whole garlic heads and cook for about 10 more minutes, allowing the garlic to absorb the sweet flavors from the sauce.
Step 10
Finally, add the prepared Baekhwago shiitake mushrooms and cook for another 5-10 minutes. The mushrooms will absorb the rich sauce, adding a more abundant aroma and chewy texture, further elevating the overall taste of the braised beef.
Step 11
The finished braised beef with Baekhwago shiitake mushrooms remains wonderfully tender yet chewy even after cooling. Making a large batch and storing it in the refrigerator creates an excellent side dish that can be enjoyed for days. It’s especially delicious served over a warm bowl of rice.
