Sweet and Savory Korean-Style Wagyu Beef with Daikon and Carrots

Sweet and Savory Korean-Style Wagyu Beef with Daikon and Carrots

January 11, 2018

     

Fullblood Wagyu Beef English Roast

A little bit of sweet, a whole lotta delicious. Our Fullblood Wagyu English Roast takes this already incredibly yummy dish to a whole new level. 

Sweet and Savory Korean-style Beef with Daikon and Carrots

Serves 4-6

Ingredients 

  • 1 Lone Mountain Wagyu English Roast, cut into 1 ½-inch pieces
  • 1 small yellow onion, peeled
  • 2 cloves garlic, peeled
  • 1-inch piece ginger, peeled
  • ½ large Asian pear or 1 bosc pear, seeded and peeled
  • 1/3 cup soy sauce
  • ¼ cup mirin
  • 3 tbsp. brown sugar
  • ½ tsp. ground black pepper
  • 1 lb. daikon radish, peeled and cut into large chunks
  • 1 lb. large carrots, peeled and cut into large chunks
  • 3 scallions
  • 4 tsp. toasted sesame oil
  • 2 tsp. toasted sesame seeds
  • Salt

 Directions

  1. Put beef into a large heavy dutch oven and cover by 2-inches cold water. Bring to a boil over medium-high heat. Boil for 1 minute, skimming foam that rises to the surface. Drain the beef in a colander. Clean the dutch oven.
  1. Puree onion, garlic, ginger, and pear in a blender, adding a little water if necessary to get it going. Pour the onion mixture into the dutch oven. Add the soy sauce, mirin, brown sugar, black pepper and 2 cups water. Bring to a boil over medium-high heat. Add the beef (it will not be submerged in the liquid) and return to a boil. Reduce heat to low, partially cover and gently simmer, stirring occasionally, until beef is just becoming tender, 1 hour. Add daikon and carrots and continue to simmer until beef is very tender, about 1 to 1 ½ hours more. 
  1. Chop 1 scallion and set aside for garnish. Cut remaining 2 scallions into 2-inch long pieces. Stir sesame oil, sesame seeds, and 2-inch scallion pieces into the beef. Add salt, if necessary, to adjust the seasoning. Garnish with chopped scallions and serve with steamed rice, if you like.

To snag your English Roast today, click HERE

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