Korean Hot Beef

Now that I’ve gotten your attention with mention of food, I will browbeat you with my take on political correctness, the media, and the potential danger of global polar reversal for the next dozen paragraphs.

Not really. But I had you scared anyway. No, I’ve been given strict orders to keep this all amiable and sweet. This isn’t easy for me. In fact, it’s just not my style. You know it, I know it, DOGS know it! (our Canadian friends might recognise the reference). I have a long history of “rabble rousing” in the literary sense. I have written decent poetry and fictional prose, but it’s not my forte. I was even forced to write about a sporting event for my high school paper just to break character. They didn’t bother running it if I remember, or, if they did, they removed the part about tax money subsidising football uniforms while I was paying full whack for Graphic Arts fees.

Joking aside, I don’t know where it comes from because I’m the nicest guy to talk to. I still lecture, but I do listen occasionally. Freya says I scare away the audience, but at least my parents still read my posts. Thanks mom and dad!

Okay, now that we’ve made amends and I’m completely exonerated from all wrong doing (Sign here:.........................................), let’s get this thing going.

I don’t exactly remember how I came by this recipe. It’s probably not Korean in origin and I’ve never been served anything similar by my Korean friends, but that’s what it’s always been called. I think it could have been an adapted recipe, although it’s missing the punchy sour element that I enjoy in other Korean dishes (Anybody know where to get decent Kimchi in Essex?). As you know I like my preparation to be quick and easy and this certainly ticks those boxes. Total prep time is three minutes. It contains only four main ingredients and a fifth critical ingredient, time. This dish is best prepped early in the day and simmered slowly over low heat or in a slow cooker for hours.

No, I can’t do it! I’m still seething about the commercial on TV trying to recruit teachers, showing a bunch of moronic kids asking inane questions like “Why can’t you see forces? ‘Cause you can see the effects!” and “Sometimes the water goes one way around the plughole and sometimes it runs the other. Why does it change direction?” What? Do you live on the magnetic equator or something? Okay, these aren’t interesting questions and despite what you’ve been told, some questions are stupid. (P.S. You can't ask Einstein, gormo, because he's dead!)

Oh, I’m glad that’s off my chest.

KOREAN HOT BEEF
Ingredients:
500g Good quality stew beef or steak if you’re going all out.
2-3 Chillies (Habanero Chillies if you want a chance of passing this off as Korean(Freya's Note: No Chance))
200ml Soy sauce (I always use Kikkoman)
500ml Water
METHOD
Slice the chillies and put into a slow cooker or saucepan with all remaining ingredients. Cook for a minimum of three hours until meat is tender and easily pulled apart. Remove meat from liquid with a slotted spoon placing into a bowl and reserving liquid. Once the meat is cool enough to shred, pull it apart into strands and place back into liquid. Serve over hot rice adding as much of the cooking liquid as you like. This is a really simple, tasty, guilty pleasure and will still be easy to prepare even after the Earths molten core rolls over on itself sending us instantly back to the stone age in a matter of 3 minutes!

18 comments:

Lydia said...

I don't know if it's Korean, but this recipe surely sounds delicious. I've been putting off buying a slow cooker (I can't even decide what size to buy!), but I'm finding more and more wonderful recipes that use one. What sizeslow cooker did you use for this?

Gattina said...

It does have a sort of oriental look. Such an easy preparation, sounds great!

Chef Jules said...

Such sumptupous offerings you've shared on your Delightful Blog! I will visit often. A Stellar Mascot you have, too!

Kelly-Jane said...

Paul, I'm quite new to your blog, and have only enjoyed reading Freya's posts so far. You don't seem scary here!

I would like that beef, long cooked and tender.

MyKitchenInHalfCups said...

What difference if it's Korean or not, call it what you will, but call me to dinner for it. I'll be there with bells on.

Anonymous said...

Yes, your mom and dad faithfully read both your entries and Freya's. We enjoy them both. Your dad has a nice description for Freya's writing style. I can't think of the words that he uses to describe Freya's writing.
Another Korean meat dish that is sumptious is Bulgogi and most sumptious grilled on the grill.
I have made your Korean meat dish and you may have even got the recipe from me that I would have gotten from our family Korean friends. Bulgogi is thinly sliced meat marinated in a teriyaki type sauce--chopped green onion, kikkoman soy sauce, sugar, sesame seeds, pepper, and tad sesame oil. Marinate the beef for 5 to 7 hours then grill or fry. mom

Callipygia said...

I must admit that when I read this, I thought you were referring to bulgogi but now that I think about it, my mom would cook something like this that was cooked a long time with jalapeno peppers. I think rather than eat it as a main dish, it was shredded and eaten more as a side since it was quite salty from the soy.

Joyce said...

It's amazing what time and patience can produce. I love to do a brisket at 325° carefully wrapped in foil and just let it roast away for the best part of the day. But with chilis and tamari, now you're talking! Good eats for sure.

Kathryn said...

Mmm, it looks lovely. Oh and don't stop the political rants! I like them!

Shaun said...

Paul - I doubt very much that you have scared anyone away, and I wouldn't call espousing your ideology as browbeating. And even if people have been scared away, it is their loss - more of you and Freya for the rest of us. Your cultural tastes are indeed varied and inspiring. If only I could send kimchee by post from California (I'll be back there in April) because there is a rather large Korean community there. Eric's sister often insists on eating at a Korean bbq house when the family dines together. We all end up going home smelling of what we ate, which isn't necessarily a bad thing.

D-man said...

Mmmmm, beef. Habanero, YES! Fantastic combination, but remember to practice good hygiene; no fingers in the eye now.....(spoken from experience)

Keep up the good work Paul, looks good and reads well, or if it were a beer commercial from the 80's I'd say, Tastes Great and More Filling!

valentinA said...

I like spicy beef, it makes the taste less bland. Love yours!

Freya and Paul said...

Lydia,
I didn't use a slow cooker this time, but have in the past. The size you need depends on how many you're cooking for and what you like to make. 3.5Quarts is sufficient for us, but if you want to do a whole turkey...
Gattina,
I won't be happy until I've sampled as much Asian cuisine as Anthony Bourdain...maybe not the beating cobra heart.
Chef Jules,
Benji was stellar! I actually don't like food, but eat to preserve the memory of this little glutton.
Kelly-Jane,
Oh, man. Read some older stuff, it gets scarier. Of course, if I was completely untethered there would be total global socio-economic unrest. Freya writes in a much more accessible style which is why she's in charge.
Tanna,
You can certainly come by for dinner, but could you bring some whiskey instead of bells?
Anonymous Parent,
Doesn't he say her writing has a bite? Sort of a double pun? Dad excels at that.
I've never had Bulgogi unless we had it at the Yoons. I would have been really young then and only remember playing Star Wars with Arnold, oh, and egg rolls. If we do make it over in the summer, we'll put some on the barbeque!
Callipygia,
I have reduced the soy sauce quantity and increased the water in my version from the amounts I was originally given to work with. It would definitely work well as a side dish, although this version is balanced enough to eat on its own.
Joyce,
My mom used to make a great pot roast and even Freya said that the ham my mom served a few years ago was the best ever. Both those recipes benefit from very slow cooking.
Kathryn,
It is lovely. Freya woke up this morning and asked if there was any left, but I finished it off yesterday morning. As for the rants, I think you secretly harbour a desire to be a sociological terrorist. (Oops, I said the T word!)
Shaun,
Look at the numbers! The feedbacks always drop off sharply when I post. As for the Kimchi (Kimchee, Gimchi), why didn't you and Eric drop some off when you were in France? Didn't think of it, huh? That's no excuse. Thanks for the pictures though, they'll make up for the kimchi.
D-man,
I don't mind the burning eyes, it's the other orifices.
I remember the Hamms beer commercials with fondness. You could never get away with a dancing, singing cartoon bear selling beer in between Saturday morning cartoons.
Valentina,
You want spicy beef, try my chili recipe. It was a big hit!

Jasmine said...

In its heart it's Korean, I'm sure. Regardless of it's authenticity, be sure to save me some :)

j

Jasmine said...

In its heart it's Korean, I'm sure. Regardless of it's authenticity, be sure to save me some :)

j

Elle said...

Love a good rant and a good slow cooker recipe. A two-fer.

sher said...

Whatever it's origins--it looks delicious! :):) I'm glad you vented. :) That's what we're here for.

tigerfish said...

Simple enough for me to give it a try!