Spicy Korean Beef Recipe Recipe

Not authentically Korean but a hybrid recipe, incorporating all that’s delicious in the tastes and flavours of Korean food. To make our Korean beef recipe we’ve used delicious ingredients like fermented chilli paste, ginger and soy sauce for a perfectly balanced finish that combines sweet, savoury and aromatic flavours. We served our Korean beef with rice and steamed greens, but if you prefer you could eat this simply in a bow by itself for a low carb option. This Korean beef recipe also freezes well – so it can be made in a bulk batch and stored away for fuss free dinners throughout the winter months.

Ingredients

• 600g sirloin, trimmed and cut into small chunks
• 3tbsp sunflower oil
• 2 leeks, sliced
• 2 onions, sliced
• 150g fresh shitake mushrooms, torn in half if large
• 50g dried shitake mushrooms, soaked in warm water then drained through a sieve
• 2 cloves garlic, crushed
• 3tbsp gochujang* paste
• 2tbsp soy sauce
• 2tbsp toasted sesame oil
• 1 litre rich beef stock

For the marinade:

• 1 ripe pear, peeled and cored
• ½ onion
• 2cm ginger
• 3tbsp soy sauce
• 2tbsp maple syrup or honey
• 2tbsp toasted sesame oil
• black pepper

Method

1. Prepare the marinade. Whiz up the pear, onion and ginger in a food processor and mix with the remaining ingredients. Heat a tablespoon of the oil in a sauté pan and brown the beef over a high heat. Let it cool then mix it into the marinade mix, cover and leave in the fridge.
2. With some of the remaining oil, gently sweat the leek and onions for 20 mins. Set aside. Add the last of the oil and sauté the fresh mushrooms for a few minutes, then add the dried and the garlic and cook for a few minutes. Add the remaining ingredients and mix well then transfer to a large pan.
3. Add the beef and the marinade to the pan, bring to the boil then simmer very gently for 1 hour or until tender. Serve with rice and greens.