Ingredients
Method
- Whisk the miso and soy sauce in a small bowl until fully incorporated.
- Combine the beef with the miso mixture and refrigerate for 4 to 12 hours.
- Preheat the oven to 325°F.
- Generously coat a pot with vegetable oil and sear the beef in small batches over medium-low heat. Avoid overcrowding the pan to prevent steaming and ensure a rich brown crust. Work patiently, adjusting the temperature as needed to achieve optimal results on your stove.
- Place the seared beef in a clean Dutch oven and add the garlic and gochugaru.
- Prepare the dashi by bringing the water and hon-dashi to a boil, then simmering briefly.
- Whisk the gochujang with two tablespoons of hot dashi in a small bowl until fully dissolved, adding more liquid if necessary. Use a small bowl for this step to ensure the paste incorporates smoothly, as it is difficult to dissolve directly in a large pot.
- Incorporate the gochujang mixture and pour in the remaining dashi until the liquid reaches two-thirds of the way up the meat.
- Seal the Dutch oven with aluminum foil or parchment paper and secure the lid.
- Braise in the oven for approximately one hour, stir the mixture, and return it to the oven.
- Cook the beef until tender, which typically takes 3 to 3.5 hours for large chunks. Begin checking for doneness after 2.5 hours and allow the meat to finish naturally without rushing the process.
- Plan ahead and allow extra time since this dish reheats well. Reheat before serving to ensure dinner is ready on schedule and avoid keeping guests waiting.
Nutrition
Notes
3 cups of water and 1 tsp hon-dashi makes a pretty mild dashi stock. If you make your own from scratch then substitute 2 cups dashi and 1 cup water.