Bonjuk-Style Braised Beef
Recreate Bonjuk’s Delicious Braised Beef at Home!
Here’s a recipe for delicious braised beef, inspired by the popular Korean restaurant Bonjuk! This dish is a hit with both adults and children, serving as a hearty and satisfying side dish. Let’s make this flavorful braised beef that’s perfect for meal prepping and enjoying with rice.
Ingredients- Beef for braising (Eye of round or Round roast) 520g
- Water 750ml (enough to cover the beef)
- Soju 1 cup (standard soju cup)
- 1/2 Onion
- 10cm piece of Green Onion
- 10 whole cloves Garlic
- 3 slices Ginger (about the size of a garlic clove)
- 2 sheets Dried Kelp (Dashima, approx. 5x5cm)
- 1/4 piece Apple or Pear
Seasoning- Beef broth from first boil 500ml
- Soy sauce (Jinjanjang) 150ml
- Soju 3 Tbsp
- Sugar 6 Tbsp
- Corn syrup (or Rice syrup) 5 Tbsp
- Black pepper, 3 grinds
- Beef broth from first boil 500ml
- Soy sauce (Jinjanjang) 150ml
- Soju 3 Tbsp
- Sugar 6 Tbsp
- Corn syrup (or Rice syrup) 5 Tbsp
- Black pepper, 3 grinds
Cooking Instructions
Step 1
Cut the beef for braising (520g) into bite-sized pieces. Place the beef in a bowl of cold water and soak for at least 2 hours, changing the water periodically, to remove any blood. This ensures a cleaner flavor.
Step 2
Place the drained beef in a pot and add 750ml of water, ensuring the beef is fully submerged. This water will be used for the initial boiling.
Step 3
Add the 10 cloves of garlic, 3 slices of ginger (about the size of a garlic clove), 2 sheets of dried kelp, the 10cm piece of green onion, the half onion, 1 cup of soju (using a standard soju cup), and the 1/4 piece of apple or pear to the pot. Bring to a boil over high heat. (The fruit is optional, but it adds a lovely sweetness and depth of flavor. Use whichever fruit you have on hand; a quarter piece is about one wedge if you cut the fruit into quarters.)
Step 4
Once the liquid starts to boil vigorously, remove and discard the kelp sheets immediately. Skim off any foam or impurities that rise to the surface to ensure a clear broth.
Step 5
Cover the pot and continue to boil over high heat for 5 minutes. Then, reduce the heat to medium-low and simmer for another 35 minutes, for a total of 40 minutes. After 40 minutes, carefully remove the cooked beef from the pot. While it’s still warm (but cool enough to handle), shred the beef into bite-sized pieces using your hands or two forks. Strain the cooking broth through a sieve to get a clear liquid for the sauce.
Step 6
Return the shredded beef to the pot and pour in 500ml of the reserved beef broth. (It’s crucial to shred the beef while it’s still warm; if it cools down completely, it becomes much harder to shred.)
Step 7
Now, add all the seasoning ingredients: 150ml of soy sauce, 3 Tbsp of soju, 6 Tbsp of sugar, 5 Tbsp of corn syrup, and 3 grinds of black pepper. (Since braised dishes are typically savory, if you prefer less salt, you can reduce the amount of soy sauce accordingly.)
Step 8
With the lid off, bring the mixture to a boil over high heat for 5 minutes, allowing the flavors to meld and the sauce to start reducing.
Step 9
Reduce the heat to medium-low and simmer for another 10 minutes, allowing the sauce to thicken slightly and coat the beef. This completes the braising process.
Step 10
Your delicious sweet and savory braised beef is ready! While everyone’s taste is different, following this recipe will bring you very close to the beloved flavor of Bonjuk’s braised beef. Enjoy this fantastic side dish that’s sure to be a hit with your meal!
