Korean Beef Stew

Adapted from:

https://cookinglikekate.com/korean-beef-stew/

3 lbs Beef cut into 3-inch pieces
1 large onion sliced
6 cloves garlic minced
2 tbsp gochujang paste (Korean red pepper paste)
1 tbsp fresh ginger grated
1/4 cup brown sugar
1/2 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 cup beef stock
2 tbsp avocado oil (for searing)
2 star anise
4 whole cloves
2 tbsp mirin
vegetables (e.g., baby carrots, shiitake mushrooms, bell peppers, etc.)
cilantro garnish

Marinate the Beef:

In a bowl, mix together the gochujang paste, minced garlic, grated ginger, brown sugar, soy sauce, toasted sesame oil, rice vinegar, star anise, whole cloves, and mirin.
3 lbs Beef, 6 cloves garlic, 2 tbsp gochujang paste, 1 tbsp fresh ginger, 1/4 cup brown sugar, 1/2 cup soy sauce, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 star anise, 4 whole cloves, 2 tbsp mirin

Place the Beef pieces in a large bowl or a zip-top bag and coat them with the marinade. Marinate for at least 2-3 hours or overnight.

- Preheat your oven to 300°F (150°C).
- Heat oil in a large oven-safe pan or Dutch oven over medium-high heat.
- Sear the marinated Beef pieces on all sides until they develop a nice brown crust. Do this in batches to avoid overcrowding the pan. Remove the seared pieces and set them aside.
- After searing, deglaze the pan with a splash of beef stock or red wine, scraping up the flavorful bits from the bottom.
- In the same pan, add sliced onions and any additional vegetables you're using. Cook until the onions are translucent and the vegetables are slightly caramelized.
- Place the seared Beef pieces back into the pan with the onions and vegetables.
- Pour in the remaining beef stock to ensure it covers the meat and vegetables. Bring the mixture to a simmer, then cover the pan.
- Transfer the covered pan to the preheated oven. Bake for about 2.5 to 3 hours or until the Beef becomes fork-tender.
- Remove star anise and whole cloves before serving. Garnish with fresh cilantro or parsley. Serve the Korean-style pot roast over rice or with your favorite side dishes.

Chicken & Lime Curry

https://charlotteslivelykitchen.com/chicken-lime-curry/

2 chicken breasts
2 tsp olive oil
2 onions
1 red pepper
1 tbsp cumin seeds
1 lime - zest
300 ml passata
200 ml water
Pinch of salt

For the marinade

1 lime - juice
1 tsp paprika
½ tsp hot chilli powder

For the curry paste

2 cloves of garlic
1 cube of ginger or ginger paste
1 green chilli - add more or less depending on how spicy you like it, 1 makes it a medium heat
1 tbsp ground coriander
1 tsp fenugreek
1 tsp turmeric
1 tbsp tomato purée

Marinate the chicken

Chop the chicken breasts into bite-sized pieces and place into a large bowl.
Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
Cover with cling film and leave to marinate while you prepare the rest of the curry.

Make the curry paste

Place the curry paste ingredients into a pestle and mortar - 2 cloves garlic, 1" cube ginger, 1 green chilli, 1 tbsp coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée and bash until there are no large lumps.

Cook the sauce

Slice the onions and roughly chop the red pepper into bite-sized chunks.
Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
Add the cumin seeds and cook for 1 minute.
Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.

Cook the chicken

About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.