Adrian Richardson’s Korean Beef with eggplant & mushrooms

Korean Beef with eggplant & mushrooms

 

1 kg                 Beef chuck

2                      Onions, sliced thinly

8 cloves         Garlic, crushed/chopped

1 large knob  Ginger, sliced

1 bunches     Coriander, chopped

600gm            Mushrooms sliced/diced (oyster, field, shitake, button)

½ cup             Gochu Jang (hot pepper paste)

¼ cup             Miso

1.2L                Stock

¼ cup soy      Soy sauce

1 Tbsn            Sesame Oil

2                      Eggplant, peeled & diced (2cm x 2cm)

 

Season & brown the beef on all sides

In a pot, heat oil & sweat eggplant until soft

Sweat onion, add garlic & ginger, add red pepper paste & soy bean paste

Add stock & coriander, simmer

Add beef & eggplant & mushrooms

Cover with baking paper & lid

Braise @160C for 1 ½ hours or until beef is tender

Serve with Kim Chi & steamed rice