Korean-style Beef Bourguignon

Ingredients

While the original French Beef Bourguignon is traditionally made with red wine and served with potatoes or crusty bread, this Korean adaptation incorporates Korean flavors and ingredients. The marinade includes soy sauce, sesame oil, garlic, and ginger, giving the dish a distinct Korean twist. Additionally, it is served with steamed rice and garnished with green onions and sesame seeds. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons cornstarch (optional, for thickening) 2 tablespoons cornstarch (optional, for thickening)
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice, for serving Steamed rice, for serving
• Green onions, chopped (for garnish) Green onions, chopped (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 15g (8g sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Mix well.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and carrots, and sauté until they begin to soften.
4. 4.
   Add the marinated beef and cook until browned.
5. 5.
   Stir in the sliced mushrooms and cook for an additional 2-3 minutes.
6. 6.
   Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 1-2 hours, or until the beef is tender.
7. 7.
   If desired, mix cornstarch with a little water to make a slurry and add it to the pot to thicken the sauce.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Korean-style Beef Bourguignon over steamed rice, garnished with chopped green onions and sesame seeds.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as ribeye or sirloin and slice it thinly against the grain.
• Mushrooms — Use a mix of different mushrooms like shiitake, cremini, and oyster mushrooms for a variety of flavors and textures.
• Sesame oil — Opt for toasted sesame oil to add a rich and nutty flavor to the dish.
• Cornstarch — If you prefer a thicker sauce, mix cornstarch with a little water to make a slurry and add it to the pot during the cooking process.
• Green onions — Reserve some green onion tops for garnishing to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For enhanced flavor, marinate the beef overnight in the refrigerator.
• If you prefer a spicier version, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• To save time, you can use pre-sliced beef from your local grocery store.
• If you don't have a Dutch oven, you can use a slow cooker or a large pot with a tight-fitting lid.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Korean-style Beef Bourguignon over steamed rice for a complete and satisfying meal. The tender beef and flavorful sauce pair perfectly with the fluffy rice, creating a harmonious balance of textures and tastes.

Presentation advice

To elevate the presentation of this dish, place a mound of steamed rice in the center of each plate and spoon the Korean-style Beef Bourguignon on top. Garnish with chopped green onions and a sprinkle of sesame seeds for a pop of color and added visual appeal.