Korean Braised Beef and Shishito Rice
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Soy-braised beef, torn along the grain, goes over rice with whole shishito-style peppers (kkwari gochu) and enough of the glossy braising liquid to mix through.
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The peppers simmer whole for just 6 minutes, long enough to wilt without going limp, and keep a mild heat.
Ingredients
Instructions
- 1
Soak 220 g beef in cold water for 30 minutes to draw out blood, then drain and pat it dry.
Keep the pieces fairly large so they stay moist while braising and can be shredded after cooking.
- 2
Add 1.5 cups water, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, and 6 whole garlic cloves to a pot.
Stir until the sugar starts dissolving, then set the pot over high heat.
- 3
When the braising liquid reaches a full boil, add the beef and boil over high heat for about 2 minutes to cook off strong aromas.
Skim away any heavy foam so the sauce tastes clean.
- 4
Lower the heat to medium-low and simmer uncovered for 20 minutes.
The sauce should reduce by about half and look glossy on the beef. If it reduces too fast, lower the heat slightly.
- 5
Trim the stems from 120 g shishito peppers, add them whole, and braise for 6 more minutes.
Turn off the heat when the peppers soften slightly but still hold their shape and gentle crunch.
- 6
Let the beef cool just enough to handle, then shred it along the grain and mix it back into the reduced sauce.
Stir in 1 tsp sesame oil, spoon generously over 2.5 cups warm rice, and mix before serving.
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