Slow-Cooked Bulgogi Beef

Slow-cooked bulgogi-inspired beef with pear, soy, garlic and sesame.

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The familiar Korean bulgogi marinade becomes a braising sauce for chuck beef, producing tender meat suited to rice bowls.

Ingredients

• 1.2 kg beef chuck, cut into chunks
• 100 ml soy sauce
• 1 Asian pear or firm pear, grated
• 1 onion, sliced
• 4 garlic cloves, minced
• 15 g ginger, grated
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 400 ml beef stock
• 2 spring onions, sliced
• 1 tbsp sesame seeds

Step-by-step method

1. Mix soy sauce, grated pear, garlic, ginger, brown sugar and sesame oil in a bowl.
2. Add the beef, turn to coat and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Transfer beef and marinade to a heavy pot, add onion and beef stock and bring to a gentle simmer.
4. Cover and cook over very low heat for about 2.5 hours, stirring every 30–40 minutes and adding a splash of water if needed.
5. When the beef is fork-tender, uncover and simmer for 10–15 minutes until the sauce becomes glossy and concentrated.
6. Taste before adding any salt because the soy sauce may already provide enough seasoning.
7. Serve over rice and finish with spring onions and sesame seeds.