Korean Braised Beef Croquettes with Gochujang Aioli

Ingredients

• 2 lb Chuck roast
• Salt (to season beef; amount not specified)
• 0.333 cup Soy sauce
• 4 Garlic (cloves, for braising liquid)
• 2 tbsp Sugar
• 2 tbsp Gochugaru
• 2 tbsp Gochujang (for braising liquid)
• 1 Korean pear
• 3 cup Beef broth
• 2 Green onion (stalks)
• 1 tbsp Butter (for roux)
• 1 tbsp Flour (for roux)
• 0.5 cup Flour (for dredging)
• 2 Eggs (for dredging)
• 2 cup Panko (breadcrumbs)
• 3 tbsp Sesame seeds (mix with panko)
• 1 Egg (for gochujang aioli)
• 1 cup Oil (for gochujang aioli; type not specified)
• 1 Garlic (clove, for gochujang aioli)
• 1 tbsp Gochujang (for gochujang aioli)
• 1 tsp Sesame oil
• 1 tbsp Rice vinegar
• Neutral frying oil (for frying; amount not specified)

Steps

1. 1

   Season the chuck roast with salt. Sear it on all sides in a pan.

2. 2

   Blend the soy sauce, garlic, sugar, gochugaru, gochujang, Korean pear, beef broth, and green onion to make the braising liquid.

3. 3

   Pour the braising liquid into the pan with the beef and bring it to a simmer.

4. 4

   Cover the pan and transfer it to an oven preheated to 325°F (165°C). Braise for 2–3 hours, or until the beef is tender.

5. 5

   While the beef braises, put the aioli egg, 1 cup oil, garlic clove, gochujang, sesame oil, and rice vinegar into a container. Blend with an immersion blender until combined into aioli.

6. 6

   Remove the beef from the braising liquid and strain the liquid, reserving it for the sauce.

7. 7

   Melt the butter in a pan for the roux, then add the roux flour. Mix and cook for 1–2 minutes, until it browns slightly.

8. 8

   Add the strained braising liquid to the roux and whisk until the sauce is smooth and thickened.

9. 9

   Shred the beef completely.

10. 10

    Pour the thickened braising sauce over the shredded beef and mix. Check and adjust the seasoning as needed.

11. 11

    Cover the beef mixture with plastic wrap and chill it in the freezer until firm enough to shape. The source does not specify a chilling duration.

12. 12

    Form the chilled beef mixture into croquettes; the source does not specify their size or shape.

13. 13

    Set out the dredging flour, beaten dredging eggs, and a mixture of panko and sesame seeds. Coat each croquette in flour, then egg, then the panko-sesame mixture; repeat the egg and panko-sesame coatings for a double dredge.

14. 14

    Heat frying oil to 350°F (175°C). Fry the coated croquettes until crisp and golden.

15. 15

    Plate the croquettes and serve them with the gochujang aioli for dipping.

Notes

The source omits step 2 in its numbering. It does not specify the freezer chilling time, croquette size, or frying duration. Frying oil is required by the directions but has no amount listed.

Nutrition per serving

• main
• Korean-inspired
• fried
• crispy
• beef
• spicy
• party food