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228g beef brisket, 1 daikon radish (small), 16g ginger, 5 cloves of garlic, 1 onion (small), 3 green chili peppers, 2 stalks of spring onion, 1 cup of sesame seeds.

(1) 1t chonju (i.e. rice wine), 1t citron honey, 1t ground black pepper.
(2) 1.5 cups of broth, 1.5 cups of water.
(3) 1/2 cup of soy sauce, 1t grain syrup.


1. Rinse beef brisket and drain; Marinate in seasoning (1) for at least 60 minutes.
2. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
3. Peel, rinse and cut off both ends of daikon radish; Cut into cubes.
4. Peel, rinse and cut an onion into cubes.
5. Rinse and cut green chili peppers into halves lengthwise; Discard the seed; Chop.
6. Peel, rinse and slice ginger.
7. Peel and rinse garlic.
8. Rinse spring onion; Cut off the roots; Cut into sections diagonally.
9. Pour seasoning (2) to a heavy-based non-stick pot; Bring to the boil over a high heat; Add the beef, daikon radish and the ginger; Bring to the boil over a high heat again; Turn to a low heat; Cook over a low heat for 1 hour; Lift the beef up and cool at the room temperature; Skim the fat and form; Cook over a low heat till ready to use.
10. Cut the beef brisket into pieces; Return to the pot; Add seasoning (3), the garlic and the onion; Cook over a low heat for 20 minutes; Add the green chili peppers and most of the green onion; Cook over a low heat for 8 minutes; Turn off the heat; Arrange on a serving plate; Garnish with the remaining spring onion; Sprinkle with the toasted sesame seeds; Serve immediately.