Beef arm roast (English Roast) jjigae

Hoping to get this done today after a quick visit to the doc and the Korean market
 
Beef arm roast
Old homemade kimchi
Daikon
Onion
Green onion
Gochugaru to taste
Maybe some bok choy and/or Taiwanese cabbage also
 
Fresh Thyme has these roasts on sale for $2.79/lb
 
Cook the arm roast in a little beef stock, onion and dashi stock after browning.
Add daikon and kimchi when its getting close to done. This will end up with the kimchi being cooked longer than i normally do for kimchi jjigae but will make a much richer broth,
 
This is almost a Chinese Korean fusion of sorts. Sichuan beef stew (sorta) with bok choy, daikon and the addition of the kimchi. I picked up some good Akita Otome rice yesterday otherwise i would cook up some noodles to go with it.
 
 

 

[ShowMeDaSauce]

Pops wants in on it
 
Pops cant make it to dinner until tomorrow
 
Beef roast and kimchi soup is on hold.
 
The Korean market had the JUMBO green onions (dae-pa). These suckers are almost leek size and very commonly used with beef soups in Korea. They also had a sale on young radish kimchi and i cant get the correct young radish fresh. All natural fermented too...no crap added!!! Half gallonish was $10. Got a small package of pickled mustard greens too and a sealed bin to keep my rice safe.

 

[ShowMeDaSauce]

Roast is browned on all sides and 3 large slits were made to speed up cook time
Excessive fat was poured out but its still gunna be fatty
Returned the roast to the pot with 2/3qt Kitchen Basics no salt added beef stock, 1 qt water, 1 medium onion quartered, 1tbs minced garlic, 1 5gram pack of Riken sardine/kelp dashi and 1.5 tbs gochugaru.
 
Light simmer started a few minutes ago. It will probably take a couple hours before it close enough to add the daikon, dae-pa and kimchi. Decided on using up the kale (near the end) i have left instead of green bok choy.

 

[ShowMeDaSauce]

 

[Greg H]

Fantastic!