Name: Wise Acre Eaterys Korean Braised Beef Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs boneless beef short ribs or brisket, cut into 1 1/2–2 inch pieces; 3 tbs soy sauce (reduced-sodium preferred); 2 tbs brown sugar or Korean mullyeot (rice syrup); 2 tbs rice wine (mirin) or dry sherry; 6 cloves garlic, minced; 1 tbs fresh ginger, minced; 1 tsp toasted sesame oil; 1 tsp ground black pepper; 3 cups water or low-sodium beef broth; 1 whole onion, thickly sliced (about 1 large); 4 stalks scallions (green onions), cut into 2-inch lengths; 4 pieces dried shiitake mushrooms (optional), rehydrated and sliced; 1 cup Korean radish (mu) or daikon, cut into 1-inch chunks (optional); 6 pieces whole black peppercorns (optional); 1 tsp sugar (adjust if using mullyeot), to balance; 1 tsp toasted sesame seeds; 2 stalks thinly sliced scallion greens (for garnish); 1 tsp light sesame oil (for finishing)

Method

Beef & Marinade

Trim and cut beef

Trim excess fat from the beef short ribs or brisket and cut into 1 1/2–2 inch pieces. Pat dry with paper towels.

Combine marinade

In a large bowl, whisk together the soy sauce, brown sugar (or mullyeot), rice wine (mirin), minced garlic, minced ginger, toasted sesame oil, and ground black pepper until sugar mostly dissolves.

Marinate

Add the beef pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, marinate 15–30 minutes at room temperature.

Braising Liquid & Aromatics

Prepare aromatics

While the beef marinates, slice the onion into thick rounds, cut scallions into 2-inch lengths, rehydrate dried shiitake if using (soak in hot water 20–30 minutes then slice), and cut radish into 1-inch chunks.

Sear the beef

Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon neutral oil (not listed separately; use a small splash). Working in batches so pieces don’t overcrowd, sear the marinated beef for 2–3 minutes per side until nicely browned. Transfer seared beef to a plate and set aside.

Deglaze and assemble

Lower the heat to medium. Add the sliced onion to the pot and sauté 2 minutes to soften and release fond. Pour in a splash of the water or beef broth (about 1/4 cup) and scrape up browned bits from the bottom. Return all beef to the pot. Add the remaining water or beef broth (about 2 3/4 cups), the scallions, rehydrated shiitake, radish (if using), and whole peppercorns. Pour any remaining marinade over the beef.

Bring to simmer

Bring the pot to a gentle simmer over medium heat. Once simmering, reduce heat to low so the liquid is barely bubbling; cover partially with a lid to allow some steam to escape.

Braise

Simmer gently for 1 1/2 to 2 hours, or until beef is fork-tender and the sauce has concentrated. Check every 30 minutes: skim any foam or excessive fat off the surface and turn beef pieces for even cooking. If liquid reduces too quickly, add up to 1/2 cup more water or broth.

Finish & Garnish

Reduce sauce and balance

When the beef is tender, remove the lid and increase heat to medium. Cook uncovered 8–12 minutes to reduce the sauce to a glossy, slightly thickened coating on the beef. Taste and add up to 1 teaspoon sugar if the sauce needs balancing (especially if you used mirin instead of mullyeot).

Finish flavors

Stir in 1 teaspoon light sesame oil for shine and aroma. Adjust seasoning with a splash of soy sauce or a pinch of salt if needed.

Serve

Transfer beef and vegetables to a serving dish. Sprinkle with toasted sesame seeds and the thinly sliced scallion greens. Serve hot over steamed rice or with cooked noodles and banchan (Korean side dishes).

Storage

Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of water or broth. The flavors often improve overnight.