Korean Beef Recipe

Prep and season

Pat beef cubes dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Brown beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbsp vegetable oil. Working in batches to avoid crowding, brown the beef cubes on all sides, about 3–4 minutes per side. Transfer browned beef to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and sauté until translucent and beginning to brown, about 6 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Build the braising liquid

Stir in 2 tbsp gochujang, 1 cup soy sauce, 1 tbsp mirin, and 2 tbsp brown sugar to the pot; cook 1–2 minutes to bloom flavors. Pour in 2 cups beef stock and 1 cup water, scraping any browned bits from the bottom. Add the browned beef back into the pot along with 1 dried bay leaf and 3 scallion pieces.

Braise

Bring liquid to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until beef is very tender, about 2 to 2 1/2 hours. Alternatively, braise in a 325°F (160°C) oven, covered, for 2 to 2 1/2 hours. Check occasionally and add a bit of water if liquid reduces too much.

Finish braise

When beef is fork-tender, remove from heat. Transfer beef pieces to a tray. If you want a slightly thicker sauce, simmer the braising liquid over medium-high heat uncovered for 6–8 minutes to reduce and concentrate flavors, then taste and adjust seasoning (add up to 1 tbsp soy sauce or 1 tsp sugar if needed). Discard bay leaf and scallion pieces, then return beef to the sauce.

While the beef braises (about 20–30 minutes before serving), prepare the kimchi-radish salad. In a bowl combine 1 cup chopped kimchi (drained if very wet) and 1 cup julienned radish. Toss with 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp sugar. Adjust balance to taste. Set aside to allow flavors to marry; the kimchi provides acidity and umami contrast to the rich beef.

Whisk together 1 cup sour cream, 1 tsp gochugaru (or smoked paprika), 1 tbsp fresh lime juice, 1 tsp toasted sesame oil and 1/2 tsp kosher salt. Thin with up to 2 tbsp water to reach pourable drizzling consistency. Taste and adjust seasoning—add more lime for brightness or more gochugaru for heat. Chill until ready to plate.

To serve, spoon braised beef and some braising sauce onto a serving platter or individual plates. Top with a generous spoonful of the kimchi-radish salad alongside or on top of the beef.

Drizzle chili crema over the beef and kimchi in a thin ribbon or dollops, as desired.

Scatter chopped cilantro and toasted sesame seeds over the dish. Serve with lime wedges for squeezing at the table.

Leftovers: refrigerate beef and sauce in an airtight container up to 3 days. Reheat gently on the stovetop; add a splash of water or stock if needed.