- 1kg beef chuck/shoulder, cut into 3cm cubes
- 3 tablesp. miso paste
- 3 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 1 tablesp. cornflour/potato starch
- 700ml water
- 60ml soy sauce
- 2 tablesp. gochujang paste/Siracha hot sauce
- 1 teasp. brown sugar
- 4 garlic cloves, cleaned and chopped
- 5cm ginger, grated
Korean Slow Cooked Beef Casserole
6 people
2 h
30 min
Nutrition per serving
-
kcal752kcal
-
protein42g
-
total fat34g
-
saturates9g
-
iron5.7mg
-
carbs73g
Ingredients
Hazlenut and Corriander Topping
- 25g hazelnuts
- 1 garlic clove, peeled
- 1 tablesp. lime juice
- 3 tablesp. oil
- Handful of coriander leaves, chopped
- To serve: Brown rice
Beef Casserole
- 1kg beef chuck/shoulder, cut into 3cm cubes
- 3 tablesp. miso paste
- 3 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 1 tablesp. cornflour/potato starch
- 700ml water
- 60ml soy sauce
- 2 tablesp. gochujang paste/Siracha hot sauce
- 1 teasp. brown sugar
- 4 garlic cloves, cleaned and chopped
- 5cm ginger, grated
Topping
Hazlenut and Corriander Topping
- 25g hazelnuts
- 1 garlic clove, peeled
- 1 tablesp. lime juice
- 3 tablesp. oil
- Handful of coriander leaves, chopped
- To serve: Brown rice
Method
Copy TextPreheat the oven to Gas Mark 3,160°C (320°F).
To Cook: Combine the miso paste and two tablespoons of the oil in a small bowl. Stir to combine thoroughly. Then mix the miso mixture into the beef. Season with salt and black pepper.
Heat a large frying pan over a medium high heat and add a tablespoon of oil. Brown the beef in batches. As it browns transfer the beef to a casserole or slow cooker. Place the cornflour in a bowl/jug, gradually add the water and whisk to combine. Then stir in the soy sauce. Add this mixture to the frying pan, bring to the boil, scrapping up the sediment from the bottom of the pan. Then add this mixture to the casserole along with the gochujang, brown sugar, garlic and ginger.
Cover, place in the oven and cook for two hours.
Meanwhile make the topping: Combine all the ingredients in a mini blender and whizz.
To serve: Serve the casserole with brown rice. Spoon a little Hazelnut and Coriander Topping over each serving.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 3,160°C (320°F).
To Cook: Combine the miso paste and two tablespoons of the oil in a small bowl. Stir to combine thoroughly. Then mix the miso mixture into the beef. Season with salt and black pepper.
Heat a large frying pan over a medium high heat and add a tablespoon of oil. Brown the beef in batches. As it browns transfer the beef to a casserole or slow cooker. Place the cornflour in a bowl/jug, gradually add the water and whisk to combine. Then stir in the soy sauce. Add this mixture to the frying pan, bring to the boil, scrapping up the sediment from the bottom of the pan. Then add this mixture to the casserole along with the gochujang, brown sugar, garlic and ginger.
Cover, place in the oven and cook for two hours.
Meanwhile make the topping: Combine all the ingredients in a mini blender and whizz.
To serve: Serve the casserole with brown rice. Spoon a little Hazelnut and Coriander Topping over each serving.
Korean Slow Cooked Beef Casserole
