Beef Gonggalbi
Ingredients
- 1 kgBeef rib roast (cut into large 4cm cubes)
- 100 mlKorean soy sauce
- 3 tbspBrown sugar
- 2 tbsprice wine
- 4 pcGarlic (minced)
- 1 tbspSesame oil
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcCarrot (thickly sliced on the bias)
- 200 gKorean radish (large cubes)
- 1 tspBlack pepper ground
- 1 pcNashi Pear (grated or pureed)
Method
Tender meat that falls off the fork, coated in a deep, glossy brown glaze. The aroma of toasted sesame oil and ginger dominates this slow-cooked pot roast.
- 1
Soak the beef pieces in cold water for 30 minutes to extract the blood. Blanch them for 5 minutes in boiling water, then rinse with clear water to remove all impurities.
- 2
Mince the garlic and green onions. Grate the nashi pear. In a bowl, mix the soy sauce, brown sugar, rice wine, black pepper, and grated pear to create a balanced sweet and savory marinade.
- 3
Place the meat in a pot with the marinade and cover with water. Bring to a boil then lower the heat. Simmer covered for 45 minutes until the meat begins to tenderize.
- 4
Add the carrots and Korean radish cut into large chunks. Continue cooking uncovered. The sauce should reduce, thicken, and coat the spoon like a dark syrup.
- 5
Off the heat, pour in the sesame oil to glaze the preparation. The dish should be shiny. Sprinkle with fresh green onions before serving.
Frequently asked questions
How do you get this dish right?
- Do not skip the blanching step: it is the secret to getting a clear, shiny sauce without grey scum.
- If you have a Nashi pear, grate it into the marinade for an even more tender result.
How long does this dish keep?
Keep for 3 days in the fridge. Better reheated over low heat with a splash of water to loosen the sauce.
