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Spicy Gochujang Braised Beef Cheeks
70% authentic · Korean-inspired
A fusion dish featuring tender beef cheeks braised in a savory and slightly spicy Korean gochujang-based sauce, offering a unique sweet, savory, and umami profile.
Ingredients
- Beef Cheeks1 kg
- Vegetable Oil2 tbsp
- Yellow Onion1 medium
- Garlic5 cloves
- Ginger1 tbsp, minced
- Gochujang (Korean chili paste)4 tbsp
- Soy Sauce3 tbsp
- Mirin2 tbsp
- Sesame Oil1 tbsp
- Brown Sugar1 tbsp
- Beef Broth600 ml
- Scallionsfor garnish
- Sesame Seedsfor garnish
- Saltto taste
- Black Pepperto taste
Steps
- 1
Season beef cheeks with salt and pepper. Sear in vegetable oil in a Dutch oven over medium-high heat until browned. Remove and set aside.
- 2
Add chopped onion to the pot and cook until softened. Add minced garlic and ginger, cook for 1 minute until fragrant.
- 3
Stir in gochujang, soy sauce, mirin, sesame oil, and brown sugar. Cook for 1 minute.
- 4
Pour in beef broth and bring to a simmer, scraping up any browned bits.
- 5
Return beef cheeks to the pot. Ensure they are mostly submerged in the liquid.
- 6
Cover and simmer on low heat (or in a 150°C/300°F oven) for 3 to 3.5 hours, or until beef is fork-tender.
- 7
Remove beef cheeks. Skim fat from the sauce. Reduce sauce slightly if desired. Adjust seasoning.
- 8
Return beef to the sauce to warm through. Serve hot, garnished with sliced scallions and sesame seeds.
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