Korean Braised Beef

Korean Braised Beef

Want to impress without breaking the bank? Make this recipe. 

Traditionally, this dish doesn't really exist on the Korean menu. But these are the ingredients I use when I'm cooking the flavors I grew up with. 

The magical part of this is the results that happen when you cook anything at a low temp for a long amount of time: everything in that pot gets ridiculously tender. This is why I search for the larger, cheaper cuts of beef. This is also how you can feed a large group of people. Something I do often, having an internal urge to feed everyone I know. #lifegoals.

I was going to say I make this on my lazy weekends when the only agenda item I have is binge watching whatever series I've missed on Netflix, but really I also cook this when all things are crazy and I need to have a good meal to balance my chi. Knowing I have delicious-ness in the making while I'm crossing off tasks makes my hangry creature simmer down.  


Korean Braised Beef

About 2-4 servings

1.5 lbs beef chuck cross rib roast
¼ cup soy sauce
¼ water
2 Tablespoons sesame seed oil
2 Tablespoons brown sugar
1 Tablespoon black pepper
2 small onions
3 garlic cloves

2 green onions, chopped
1 teaspoon sesame seeds


  1. Peel and quarter the onions into wedges. When cutting the root end off, leave as much of the core as possible so the pieces stay intact.
  2. Cut the beef into ½ inch cubes. Try to keep the sizes consistent.
  3. Add the beef to an oven safe pot that has a lid, and pour in the soy sauce and water. Add in the black pepper, brown sugar and sesame seed oil. Grate in the garlic cloves, then mix everything together until the sugar is dissolved. Tuck in the onions. There should only be enough liquid to come about halfway up the beef and onions, not submerged.
  4. Put into a 300F for 3 hours, until the beef is extremely tender and beef has browned. Serve hot, topped with chopped green onions and sesame seeds, and with rice and kimchi.