Korean Beef Stew Recipe

Step 1

Heat oven to 325ºF (163ºC) with rack set in middle position.

Step 2

Heat oil in a dutch oven over medium heat until shimmering. Season beef with 2 teaspoons kosher salt. Add half of ribs to pot and sear until golden brown on all side, about 8 minutes.

Step 3

Transfer ribs to a sheet pan or plate. Repeat browning with remaining ribs. Drain off all but 2 tablespoons grease.

Step 4

Add onion wedges, 4 sliced cloves garlic and ¼ cup minced ginger to drippings and cook, stirring frequently until onion starts to caramelize, 5–7 minutes.

Step 5

Stir in 2 cups water, ⅓ cup low-sodium soy sauce, 2 tablespoons gochujang, and 1 ounce chopped dried shiitake mushrooms. Bring to a simmer then nestle ribs back into pot, meat side down, scooping up onions and placing over beef to allow all of the beef to be submerged.

Step 6

Cover and transfer to oven; braise until beef is tender and easily falls off bone, 3 hours.

Step 7

Remove pot from oven and gently transfer beef to a sheet pan. Increase oven temperature to 425º (218ºC) and set rack to upper-middle position. In a small bowl whisk together remaining 2 tablespoons gochujang, 3 tablespoons honey, and 3 tablespoons mirin. Brush glaze over ribs then transfer ribs to oven and roast until deeply browned and crisp, about 25 minutes.

Step 8

Meanwhile, skim fat from pot then stir in 2 cups water, 3 cubed carrots and 1 cubed Daikon, bring to low simmer and cook, partially covered, until carrots are tender, about 15 minutes. Stir in 1 tablespoon mirin and 2 teaspoons rice vinegar; season to taste with additional salt, mirin and vinegar.

Step 9

When ready to serve, place a bone in a serving bowl and spoon soup over top. Garnish with scallions and sesame seeds.