I couldn’t resist bringing some more Korean flavours to your table, with this gorgeous braised beef dish. There is intense pleasure in braising beef, especially in winter. Braised beef itself becomes a perfect ingredient, I make it in big batches and use it for brunch, in pies, or stick it on top of some smashed crisped baked potatoes, or rice.
Braised beef is better again using flavours and textures which confer on it depth and richness. Gojuchang, Korean pepper paste that is made with bright Korean red pepper, glutinous rice, soybeans and salt, fermented together resulting in a bright red paste that is flavour packed and a wonderful ingredient. It is just hot enough and it is round, giving all it touches a depth of flavour, punchy heat and gorgeousness. It is a pantry staple in my kitchen and saviour of many a tired evening. Continue reading