Korean-style Beef Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with a blend of aromatic spices, the Korean adaptation incorporates gochujang, a staple ingredient in Korean cuisine. This addition adds a spicy and slightly sweet flavor profile to the dish, giving it a unique twist. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 tablespoons gochujang paste 2 tablespoons gochujang paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup coconut milk 1 cup coconut milk
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 1 star anise 1 star anise
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the thinly sliced beef to the pan and cook until browned.
4. 4.
   In a small bowl, mix together the gochujang paste, soy sauce, and brown sugar. Add this mixture to the pan and stir well to coat the beef.
5. 5.
   Pour in the coconut milk and add the kaffir lime leaves, cinnamon stick, and star anise. Stir to combine.
6. 6.
   Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Korean-style Beef Rendang hot with steamed rice.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye. Thinly slice the beef against the grain to ensure tenderness.
• Gochujang paste — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the sauce.

Tips & Tricks

• To enhance the flavor, marinate the beef in the gochujang mixture for 1-2 hours before cooking.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes of cooking.
• Garnish with sliced green onions and toasted sesame seeds for added freshness and crunch.

Serving advice

Serve the Korean-style Beef Rendang with steamed rice and a side of kimchi for a complete and satisfying meal.

Presentation advice

Arrange the beef slices on a bed of steamed rice and drizzle the thickened sauce over the top. Garnish with sliced green onions and toasted sesame seeds for an attractive presentation.