Beef Gonggalbi

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.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 647
• Protein: 71 g
• Carbs: 24 g
• Fat: 28 g

Ingredients

• 1 kg Beef rib roast ( cut into large 4cm cubes )
• 100 ml Korean soy sauce
• 3 tbsp Brown sugar
• 2 tbsp rice wine
• 4 piece Garlic ( minced )
• 1 tbsp Sesame oil
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Carrot ( thickly sliced on the bias )
• 200 g Korean radish ( large cubes )
• 1 tsp Black pepper ground
• 1 piece Nashi Pear ( grated or pureed )

Instructions

1. Soak and blanch the meat

   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. Prepare the aromatic base

   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. Start the braising

   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. Vegetable cooking and reduction

   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. Glaze and serve

   Off the heat, pour in the sesame oil to glaze the preparation. The dish should be shiny. Sprinkle with fresh green onions before serving.

Chef's tips

• 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.

Storage

Keep for 3 days in the fridge. Better reheated over low heat with a splash of water to loosen the sauce.