Korean-inspired Beef Casserole with Cabbage

Korean Beef Stew 007aFirst up, I am no authority on Korean cuisine and at best this dish is inspired by it. However, whenever I do eat or cook it I always find it tasty and interesting.

So I have decided that I am going to explore Korean food a bit more, so expect to some more dishes inspired by this cuisine in coming months.

A few things I have found out to date are:

  • Major ingredients include: sesame oil, soybean paste, soy sauce, salt, garlic and chilli pepper;
  • Korea is the largest consumer of garlic in the world – yes, ahead of Italy!;
  • As with some other Asian cuisines, all dishes are served at the same time;
  • Traditionally rice has been the staple food of Koreans;
  • Kimchi is a standard accompaniment with every meal; and
  • Food is usually eaten with chopsticks and a spoon.

Korean-inspired Beef Casserole with Cabbage

This dish is sweet, savoury, spicy, a little salty and just plain delicious – so give it a try.

You could simmer this on the stove top, but as I was going to be out for several hours I decided to put in the oven where it could look after

Serves 4

vegetable oil
4 pieces (150-200g each) bone-in shin beef
salt and freshly ground pepper
2 medium red onions, quartered
6 large garlic cloves, coarsely chopped
2 Bird’s chillies, sliced
¼ cup brown sugar
4 cups beef stock
¼ cup soy sauce
1 tbsp maize cornflour mixed with a little cold water
4 cups roughly chopped green cabbage
1 cup bean sprouts of your choice

1              Preheat oven to 160°C.

2              Season beef with salt. Heat a heavy-based, flame- and ovenproof casserole dish over a medium-high heat. Add just enough oil to cover the base of the pan. Add beef and cook for 3-4 minutes each side, to brown. Remove beef and set aside.

3              Reduce heat to medium, add onions, garlic and chillies to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions just start to soften.

4              Add sugar and mix to combine. Stir in stock and soy sauce and bring to simmering. Return meat to pan, cover, transfer to the oven and cook for 2 hours or until meat is tender.

5              Remove meat from pan and set aside. Whisk cornflour
mixture into pan juices, add cabbage to pan and mix to combine.
Return meat to pan and return pan to the oven and cook for 30 minutes longer or until cabbage wilts. To serve, spoon into bowls and top with sprouts.

Serving suggestion: Serve over steamed brown or white rice, tossed with a drizzle of sesame oil and accompany with kimchi or Korean pickles of your choice.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Find out more about Korean Cuisine at TriFood.com

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