| Level: | Intermediate |
| Total: | 4 hr 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1 pound beef cheeks
- Salt and pepper
- Olive oil, for cooking
- 2 ounces beef stock
- 1 ounce fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 carrots
- 2 cloves garlic
- 1 celery stalk
- 1/2 onion
- 5 ounces gochujang sauce
- 2 ounces soy sauce
- 1 ounce fresh ginger
- 1 ounce mirin
- 1 ounce sesame oil
- 1 clove garlic
- 4 ounces sesame oil
- 32 ounces cooked white rice
- 8 ounces kimchi
- 6 ounces cooked bacon
- 2 ounces minced garlic and ginger mixture
- 4 ounces pickled mushrooms
- 4 ounces pickled vegetables
- 8 ounces shredded red and white cabbage
- 8 eggs
- Diced green onions, for garnish
Instructions
- For the braised beef cheeks: Preheat the oven to 350 degrees F.
- Sprinkle beef cheeks with salt and pepper. Pan-sear in olive oil in a large Dutch oven. Add beef stock, ginger, soy sauce, brown sugar, carrots, garlic, celery and onion. Cover with foil and bake 3 to 4 hours.
- For the Korean fried rice sauce: Add gochujang, soy sauce, ginger, mirin, sesame oil and garlic to a saucepan and simmer to reduce. Add a little water if too thick.
- For the fried rice: Heat a large skillet over high heat and add oil. Add rice, kimchi, bacon, garlic/ginger mixture, pickled mushrooms and pickled vegetables. Cook for about 4 minutes. Add 8 ounces Korean fried rice sauce and cabbage mixture and cook, tossing together for 2 to 3 minutes. Turn off and set aside.
- Cook 2 eggs at a time to sunny-side up in a separate small pan. Plate rice and top with cooked eggs and 12 ounces warm beef cheeks. Garnish with diced green onions.
Reviews
Sorry but wouldn’t braising 3-4hours require ALOT more fluid?