Korean-Style Braised Beef | RICARDO

Ingredients

• 4 garlic cloves, halved
• 1 piece fresh ginger, about 3 inches (7.5 cm) long, peeled and cut into pieces
• 1/4 cup (55 g) sugar
• 1/4 cup (30 g) Korean chili powder (gochugaru) (see note)
• 6 tbsp (90 ml) low-sodium soy sauce
• 2 tbsp (30 ml) fermented chili paste (gochujang) (see note)
• 1 tbsp (15 ml) rice vinegar
• 3 ½ lb (1.6 kg) boneless beef blade roast, cut into large cubes
• 3 tbsp (45 ml) vegetable oil
• 2 cups (500 ml) beef broth