Braised Beef with Radish
Braised Beef with Radish
Savory Korean Braised Beef and Radish Recipe
This dish features thick-cut radish and tender beef, slow-cooked to perfection. It’s a fantastic side dish for rice and a comforting meal that’s sure to please.
Main Ingredients- Beef (for stewing/grilling) 600g
- Korean Radish (Mu) 1 piece (approx. 3-4cm thick)
- Garlic cloves 5
- Kiwi 1 (ripe)
- White Oyster Mushrooms 2 clusters
- Green Onion 1/3 stalk
- Eggs 5
Seasoning- Minced Garlic 1 Tbsp
- White Sugar or Brown Sugar 3 Tbsp
- Soy Sauce 8 Tbsp
- Minced Garlic 1 Tbsp
- White Sugar or Brown Sugar 3 Tbsp
- Soy Sauce 8 Tbsp
Cooking Instructions
Step 1
First, prepare the radish. Cut it into thick pieces, about 3-4 cm thick, and then divide each piece into three portions. Slice them thinly. Cutting them too thin might cause them to break apart during braising, so aim for a good thickness.
Step 2
Place the sliced radish into a pot and add 600ml of water. Cover with a lid and boil over medium-high heat for 5 minutes. This initial boiling will help soften the radish and reduce the overall cooking time.
Step 3
Prepare the beef for braising. Use paper towels to thoroughly pat dry any excess blood from the surface of the beef. Removing the blood helps eliminate any gamey odor and results in a cleaner flavor.
Step 4
Add the blood-dried beef to the pot with the simmering radish. Ensure the beef is submerged in the liquid by flipping it on both sides. This helps the beef cook evenly.
Step 5
For added aroma and tenderness, add the 5 garlic cloves and the ripe kiwi, cut in half. The kiwi acts as a natural tenderizer, making the beef incredibly soft. Continue to simmer for another 5 minutes.
Step 6
Skim off any foam that rises to the surface during simmering to keep the broth clear. Once the broth is clear, cut the beef into bite-sized pieces. Using kitchen tongs and scissors makes this step easier.
Step 7
Now, it’s time to boil the eggs. Place the eggs (which have been brought to room temperature) into a steamer basket and boil for 11 minutes. You can adjust the boiling time to achieve your preferred level of doneness, from soft-boiled to hard-boiled.
Step 8
After boiling for 11 minutes, immediately transfer the eggs to cold water to cool them down quickly. This makes peeling the shells much easier. Once peeled, the eggs are ready for the braising.
Step 9
Tear the white oyster mushrooms into bite-sized pieces. Cut the green onion into roughly 4 pieces lengthwise, then cut each piece in half. Aim for pieces that are not too large so they integrate well into the stew.
Step 10
Now, it’s time to combine all ingredients and season. Add the torn mushrooms, cut green onions, 1 Tbsp minced garlic, 3 Tbsp sugar (or brown sugar), and 8 Tbsp soy sauce to the pot. Bring to a boil over medium-high heat.
Step 11
Use a spatula or spoon to gently mix all the ingredients, ensuring they are well-coated with the braising liquid. Once the liquid boils, cook over medium-high heat for 3 minutes, then reduce the heat to medium-low and simmer for another 3 minutes to allow the flavors to meld.
Step 12
Finally, add the boiled eggs to the pot and simmer gently for a short while longer. This allows the eggs to absorb some of the delicious braising liquid.
Step 13
Serve the braised beef and radish with plenty of the flavorful broth, spooned over rice. The dish is seasoned mildly, so feel free to add more soy sauce to your taste preferences.
Step 14
Boiling the eggs for 11 minutes results in a soft-boiled texture. If you prefer firmer, hard-boiled eggs, increase the boiling time by 1-2 minutes. Adjust according to your preference.
