Theme 7: Braised meat dishes (stove-top / pressure /slow cooker)
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| Beef chuck roast with potatoes and carrots cooked in slow cooker |
Braised meat called "chim" would be the ultimate Korean comfort food for many people! The point in cooking braised
meat is to brown the meat and use the right balance of sweet and salty cooking
liquid. In this theme I will show you
how to create a soy sauce-based savory “chim”.
Cooking
Tip:
Two crucial steps in making braised meat that is tender and flavorful would be: first, brown the meat before cooking “low and slow,” and second, deglaze the pan with white wine to build additional flavor! A simple application of olive oil and salt
& pepper on the meat is all you need to do.
I like to use cooking liquid that is a mixture of soy sauce (I would
like to use my homemade teriyaki sauce but you can also use any sweetened soy sauce variety), chicken stock, sesame
oil, salt & pepper. I like to cook
“chim” either in a pressure cooker or in a slow cooker. On the stovetop, it would take about 2-3 hours of simmering on low heat.
Now using
this cooking tip, let us make:
Easy Korean style Beef Chuck Roast
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| Ingredients: chuck roast, onion, potatoes, and carrots |
Ingredients:
Beef roast
(3 lb) any kind will do (I like chuck roast for flavor and tenderness), onions (2 medium), mushrooms (8 oz),
garlic (2 cloves, finely chopped, optional), soy sauce (1/2 cup of homemade
teriyaki), chicken stock (1 cup), salt & pepper, olive oil (3TB), sesame
oil (2 drops), white wine (1/4 cup)
1. Take beef out of package, wash and pat dry in paper towel, coat meat with 1
TB of oil (I love extra virgin olive oil!) and apply salt and pepper generously on meat.
2. Turn on heat to medium and heat pan (I like to use cast iron pan for this!) until hot (but not oil smoking!), add about 1 TB of oil.
3. Brown meat on all sides until golden brown, about 3-5 min per side.
4. Remove meat from pan. Add onions on the same pan and pour white wine on bottom of pan, stir up the whole thing making sure the stuff on bottom of pan gets nicely incorporated with wine and onion (the whole house should smell so nice by now!), cook onions for about 5 min.
5. Add mushrooms in the same pan, cook for about 2 min.
6. Transfer the meat in the cooker of your choice, add the onion & mushroom mixture on top of the meat
7. Make cooking liquid by combining soy sauce, chicken stock, and sesame oil.
8. Cook meat for about 3 hours on high on slow cooker; if using pressure cooker, cook for about 90 min. If you are cooking on stove top, it would take about 3 hours on low heat setting. Every cooking appliance performs differently, so you may have to adjust these times!
9. When meat is fork tender, it’s done!! Taste to season (more salt and pepper or some sugar, if needed). Garnish with red pepper flakes, chopped scallions, sesame seeds, if desired.
10. Serve with rice/pasta/cauliflower rice… Enjoy! :)
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| Beef chuck roast served with broccoli rabe and radish kimchi |
Variations:
You can
substitute chicken or pork for beef. You
can spice up cooking liquid by adding more things such as canned tomatoes,
gochujang/sriracha sauce, and mustard sauce! Feel free to experiment because it is your dish, ultimately!! 😊