Kimchi Jjigae
A deeply savoury Korean kimchi stew with pork belly, tofu, and gochujang heat — perfect with steamed rice.
Korean-Spiced Shredded Beef & Rice Bowl
This Korean-inspired beef rice bowl is all about contrast: rich, shreddy beef in a sticky gochujang glaze, fluffy rice, and something sharp and crunchy on the side.
You can cook the beef low-and-slow in the oven or on the hob, then finish it in the sauce so it clings to every strand.
Method
20m3h 30m4h
- Heat the oven to 160°C (140°C fan). Season the beef lightly.
- In a casserole, soften the onion for 5 minutes, then add the garlic and ginger for 1 minute.
- Add the beef and stock. Cover and cook for 3–3½ hours until very tender.
- Meanwhile, quick-pickle the cucumber and carrot: mix vinegar, sugar and salt, then toss with the veg and set aside.
- Lift the beef out and shred with two forks. Strain the cooking liquor if needed.
- In a pan, whisk together gochujang, soy sauce, honey, vinegar and sesame oil. Simmer for 2 minutes.
- Toss the shredded beef through the glaze, adding a splash of cooking liquor (or water) to loosen if needed.
- Cook the rice. Serve bowls of rice topped with beef, pickled veg, spring onions and sesame seeds (plus kimchi if using).
Ingredients
- 1 Cucumber thinly sliced
- 1 Carrot julienned
- 5ml Sugar
- 15ml Ginger finely grated
- 3ml Salt
- 1 Onion sliced
- 15ml Sesame Oil
- 400 ml Beef Stock
- 300 g Jasmine Rice
- 15ml Sesame Seeds
- 45ml Soy Sauce
- 3 Spring onions sliced
- 45ml Gochujang
- 15ml Rice Vinegar
- Kimchi optional, to serve
- 4 cloves Garlic crushed
- 1 kg Beef brisket chuck or shin
- 30ml Rice Vinegar for quick pickle
- 30ml Honey
Notes
Heat level: gochujang varies. Start with 2 tbsp and add more at the end if you want it hotter.
Short on time? use leftover roast beef or slow-cooked beef and jump straight to the glaze step.
Serve: top with spring onions and sesame seeds, with kimchi if you’ve got it.
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