A flavorful Korean beef curry with tender beef slices, vibrant vegetables, and a rich, aromatic sauce.
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Heat a griddle pan to smoking hot. Add a little vegetable oil only once the pan is hot, then seal (brown) the beef slices in batches. Do not overcrowd your pan, as this will cool down your pan and you will not reach the desired color. Once all the beef has been sealed, remove from the pan and set aside.
Heat a clean pan to smoking hot and add a little vegetable oil. Now seal the red pepper chunks the same way you did with the beef, then set aside.
Heat a wok to medium heat, add the last bit of vegetable oil, then add half of the spring onions. Add the miso paste, oyster sauce, paprika, and cumin. Add a little water to prevent the spices from burning. Add the Shaoxing cooking wine to deglaze the wok. Add a little more water as needed. Once your spices have cooked for about 10 minutes, add more water, then the chillies, ginger, and garlic. Simmer for a further 10 minutes until your sauce has reduced and you can smell a rich aroma. Your sauce should be semi-thick. Now add the beef and heat through. Add the red peppers, mix well, then turn off the heat.
Heat a small pan on medium heat, then dry toast the sesame seeds to golden brown. Remove from the pan so they do not burn.
Add the sugar snaps to the beef curry and mix through, then serve with fluffy basmati rice and pickled carrot cucumber salad. Garnish the curry with the rest of the spring onions, toasted sesame seeds, and coriander leaves.
Do not overcrowd your pan when browning the beef to ensure it gets a good sear.
Add water gradually to prevent the spices from burning and to achieve the desired sauce consistency.
Dry toast the sesame seeds carefully to avoid burning them.
What is the best way to cook Korean beef curry to ensure tender meat?
To ensure tender meat in your Korean beef curry, it's crucial to slice the beef thinly against the grain and seal it in batches on a hot griddle pan. This method helps to lock in the juices and achieve a nice browning, which enhances the flavor.
Can I make Korean beef curry gluten-free?
Yes, you can make Korean beef curry gluten-free by substituting the oyster sauce with a gluten-free alternative, such as tamari or a homemade sauce using gluten-free ingredients. Additionally, ensure that the Shaoxing cooking wine is gluten-free, or replace it with a suitable alternative like rice vinegar.
What vegetables can I substitute in Korean beef curry?
You can substitute the red bell pepper and sugar snaps in Korean beef curry with other vegetables like zucchini, broccoli, or snap peas. Just make sure to adjust the cooking time based on the vegetables you choose to maintain their crunchiness.
How should I store leftover Korean beef curry?
Store leftover Korean beef curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through. You can also freeze the curry for up to 3 months; just make sure to let it cool completely before freezing.
What are some good side dishes to serve with Korean beef curry?
Korean beef curry pairs wonderfully with fluffy basmati rice, which helps soak up the rich sauce. You can also serve it with pickled carrot and cucumber salad for a refreshing contrast, or steamed jasmine rice for a fragrant touch.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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