Galbi Jjim-ish Korean Braised Beef Stew Recipe

Combine all of the Braising Sauce ingredients—½ cup soy sauce, 2 tablespoons mirin, grated Asian pear, garlic, ginger, grated onion, and black pepper-in a bowl or measuring cup.

Place beef chuck roast pieces in a large, heavy bottom pot or Dutch oven. Pour Braising Sauce over the beef, then add 1-3 cups broth or stock to bring the liquid to just below the top of the beef. Bury the ginger between the beef pieces.

Bring beef and sauce to a boil, then reduce heat to low, cover with lid with a slight vent for steam, and simmer for about 1 hour. Every once in a while, ladle some of the braising liquid over the top of the ribs. If the liquid gets low, add more broth, stock or water, and make sure the heat is turned all the way down.

After 1 hour, add to the pot: 3-4 peeled carrots cut into 2" pieces, daikon radish cut into 1-inch cubes, sliced onions, and any other vegetables you would like to use. Carefully try to nestle the vegetables bewteen the beef pieces and into the braising sauce.

Bring contents of pot to a boil again, cover, then reduce heat to low and simmer everything for another 45 minutes to an hour, or until the meat is tender. You can check this by sticking a fork into the meat.

If the vegetables cook faster and are finished before the beef is tender, gently remove the vegetables to a seaprate bowl or container, cover and set aside while the beef continues cooking. Add the vegetables back to the pot just before serving to warm the vegetables.

Garnish with sliced green onions and toasted sesame seeds. Drizzle with sesame oil if using.