K-Food is also lavish, hearty dishes like this Ssamjang, Beer and Honey Beef cheeks.
Preparation: 20 min
Cooking time: 2 h 40
• 1,5 kg beef cheeks
• 2 tbsp of flour
• 2 tbsp of cooking vegetable oil
• 30 g butter
• 1 red onion
• 2 garlic clover
• 8 carrots
• 1 bouquet garni
• 1 celery stalk
• 2 tbsp of Ssamjang
• 2 (shallow) tbsp of honey
• 75 ml orange juice
• half-litre chicken broth
• 33 cl beer (preferable Hite, a Korean pale lager beer with low astringency that has a rather pleasant candy aftertaste).
Flour the beef cheeks by shaking the meat and the flour inside a plastic bag, it’s the easiest way to do it.
Chop garlic and onion, slice rounds of carrots and cut up the celery stalk.
Put the butter in a saucepan, add the oil and heat it up.
Add the cheek slices and redden them on each side at a high heat for around ten minutes.
Add the carrots, onions, garlic, celery and bouquet garni, mix and cook it for 5 minutes, at a medium heat.
Add the honey, the Ssamjang sauce, the orange juice and beer. Mix everything to avoid the juices from sticking to the bottom of the pan.
Let it simmer in the saucepan with the lid on for 2 h 45 at a low heat.
If you find that the mix has dried out before it’s cooked, add chicken stock cubes.
Serve it with some rice or rice noodles. It’s delicious!
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