Korean Braised Beef and Burdock Steam
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Burdock root goes into a beef shank broth that has already simmered with soy and garlic, then steams under the lid until the meat juices reach its center.
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The aromatic, woody note of burdock cuts through the heavy beef flavor and gives the braise a second layer of flavor. The liquid is reduced to less than half, glossy and spoonable over rice, and finished with sesame oil and toasted seeds.
Ingredients
Instructions
- 1
Cut 500 g beef shank into large chunks and soak it in cold water for 20 minutes.
If the water turns cloudy, change it once to reduce blood and any heavy smell before simmering.
- 2
Trim the 220 g burdock root, then slice it diagonally about 0.5 cm thick.
Soak the slices briefly in water, drain well, and keep the thickness even so they cook through without turning mushy.
- 3
Put the beef, 450 ml water, and 130 g onion in a pot and bring to a boil over medium heat.
As soon as foam rises, skim it off carefully to keep the broth clear.
- 4
Add 4 tbsp soy sauce, 1 tbsp minced garlic, and 1 tbsp sugar, then stir until the sugar dissolves.
Lower to medium-low heat and simmer for 20 minutes so the beef starts absorbing the seasoning.
- 5
Add the burdock and turn the pieces so they are coated with the braising liquid.
Cover the pot, keep the heat low, and steam-braise for 15 minutes until the burdock is seasoned through but still holds its bite.
- 6
When the liquid has reduced to half or less and looks glossy, turn off the heat.
Add 1 tsp sesame oil and 1 tsp sesame seeds, toss gently, and serve while the beef and burdock are warm.
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