Korean Corned Beef (with Sesame Sauce)
(Thank you to my wife Sandra for helping me create Steve’s Korean Kitchen.)
This recipe is based on a recipe I learnt from my mother, which she learnt from her mother. Corned beef is a wonderful taste memory from my childhood. The meat tastes better and better as it ages – although it rarely lasts very long!
Traditionally, corn beef is served with a white sauce based on flour, butter, milk and pepper. Adds a bit of zing to the corned beef.
Here I’ve created a bright and deep orange colored sauce – not at all traditional. But a sauce that captures the warm nutty delicious flavor of 참기름 with a combination of sweetness from 막걸리 and saltiness that is typical of Korean cuisine. Combine this with the two mainstays of Korean food – 고추장 & 고추가루 – and you have a taste that goes nicely with corned beef.
Steve’s Sesame Sauce
50mL Garlic sesame oil (make this by placing 6 cloves of garlic in 50mL sesame oil and allow it to stand for 4-5 days on a window sill for sunlight)
150mL anchovy stock
3 tbsp 고추장
1/2 tsp 고추가루
3 tbsp 막걸리 (more to taste)
Generous splash orange juice.
2 Cloves marinated garlic
2 tsp potato starch (to thicken)
Salt to taste
1. Combine the garlic sesame oil, anchovy stock, 거추강, 거추가루,
2. Using a blender create a sesame oil sauce of bright orange (color is breathtaking!)
3. Add salt to taste.
4. Put in gravy train, put to side.
Corned Beef
12 clove buds
6 cloves of sesame oil garlic
500mL anchovy stock
2 tbsp brown sugar
3 celery stalks with heads (this matters a whole bunch!)
4 peeled carrots
1kg silverside (what my mum always called corned beef)
Method
1. Combine all ingredients in the pot.
2. Cook for just over an hour.
3. Warm the sauce, slice the meat
4. Serve with carrots, chopped celery.
5. Drizzle plenty ‘o’ sauce on the meat.
Makes for a pretty picture. olive green, burnt orange, deepest pink and china white.
Enjoy with a beer, or a glass of wine.
Steve's Korean 