Korean-Style Braised Grass-Fed Beef (Galbi Jjim–Inspired)

  📦 Cut: Diced Beef (480g) — All Packs 

Sweet, savoury, deeply umami — Korean braising at its most satisfying

Galbi jjim is a traditional Korean braised short rib dish — soy sauce, Asian pear, sesame, garlic, and a long, gentle simmer that produces beef of extraordinary tenderness in a sauce that is simultaneously sweet, savoury, and deeply complex. This version adapts the flavour profile to diced beef and simplifies the technique without losing any of the magic.

Marinade Ingredients:

•     5 tbsp soy sauce

•     2 tbsp sesame oil

•     1 Asian pear or regular pear, grated (including juice)

•     6 cloves garlic, grated

•     2 tbsp brown sugar

•     1 tbsp grated fresh ginger

•     1 tsp cracked black pepper

Braise Ingredients:

•     480g Your Farmer diced beef, marinated for at least 2 hours (overnight preferred)

•     200ml beef stock

•     2 medium carrots, cut into large chunks

•     8 shiitake mushrooms (fresh or rehydrated dried)

•     3 spring onions, cut into 4cm lengths

•     1 tbsp sesame seeds, toasted

•     Cooked short-grain rice to serve

Method:

1.   Combine all marinade ingredients. Add the diced beef, coat thoroughly, and marinate in the fridge for at least 2 hours.

2.   Remove the beef from the marinade, reserving the marinade liquid.

3.   Brown the beef in batches in a heavy pot over high heat. Remove.

4.   Return all the beef to the pot. Add the reserved marinade and beef stock.

5.   Bring to a simmer, cover, and cook on low heat for 1.5 hours.

6.   Add the carrots and mushrooms. Cook for a further 30–40 minutes until everything is completely tender and the sauce has reduced and thickened.

7.   Add the spring onions, stir through, and cook for 2 minutes.

8.   Serve over short-grain rice, scattered with toasted sesame seeds.

Diced beef meets Korean flavour. Extraordinary results from your Your Farmer share. Join the community. 🍚