Once in a while, I’ll spend the time to make something that takes a while but it really has to be worth it. One dish I’ve always liked was Kalbi Jjim, which is a Korean short rib stew. I substituted the short ribs with chuck, which is a lot leaner and suprisingly more tender, which isn’t a bad thing if you have kids.
Ingredients
Directions
- Get your chuck and cube it into large 3 inch pieces. Optional, but soak in cold water for 30 minutes to draw out excess blood.
- Grate the pear. I used a food processor for this.
- Add some oil to a Dutch oven to get it hot, and then sear the pieces of chuck on all sides and then remove and set aside. Don’t clean out the Dutch oven.
- Throw in the minced garlic and ginger for a few minutes over medium heat, then throw in the soy sauce, brown sugar, gochujang, sesame oil, pear, vinegar, and beef bone broth and mix it. Bring this to a simmer.
- Add the beef back in. If 3/4 of the meat isn’t covered by liquid, add water/broth until it is. Cover and cook over low heat for 90 minutes.
- Cube the potatoes, onions, and carrots into big chunks. Add them to the Dutch oven and then cover again and continue cooking over low heat for 60 minutes. The potatoes will help thicken the soupy base.
- Ladle 3/4 cup of this over 1/2 cup of rice. You can add sesame seeds or green onion if you’re fancy.
Macros
Calories: 545 kcal
Protein: 33 g
Carbohydrates: 45 g
Fat: 23 g
This is a great comfort meal that has decent amounts of protein. The macros are estimated because it really depends on how much of what you scoop. The chuck is a pretty lean cut of beef and has about 28 grams of protein per 4 ounces. You can definitely eat this without feeling guilty. It feels like a cheat meal but it’s not at all.