Braised Korean-style beef with stir-fried cabbage

This braised Korean-style beef uses chilli, soy, ginger and honey to achieve its delicious balance of savoury and sweet flavours.

Korean braised beef with pumpkin. Picture: Guy Bailey

This braised Korean-style beef uses chilli, soy, ginger and honey to achieve its delicious balance of savoury and sweet flavours. Korean chilli paste, or gochujang, is available in Asian food shops.

Korean-style braised beef with pumpkin

Ingredients: 1.5kg beef chuck steak, cut into 2.5cm pieces | 2 large brown onions, sliced | 2 medium carrots, peeled and sliced | 1 teaspoon sesame oil | 250g peeled pumpkin, diced | 3 small spring onions, finely sliced | 2 tablespoons coarsely chopped | fresh mint | 1 long red chilli, seeds removed, sliced |

Sauce: 2 tablespoons soy sauce | 2-3 tablespoons gochujang | 1 tablespoon caster sugar | 1 tablespoon honey | 3 cloves garlic, crushed | 2 teaspoons grated ginger | ½ teaspoon salt

Place beef, onions, carrots, sesame oil and sauce ingredients into a large casserole dish. Add enough water to just cover beef. Bring to the boil. Cover and place in a preheated 160°C oven for 1½ hours, or until tender. Remove lid, add pumpkin and cook, uncovered, for a further 20-25 minutes, until tender and liquid is reduced. Scatter with spring onions, mint and chilli. Serve with stir-fried cabbage and steamed rice. Serves 6

Stir-fried cabbage

Ingredients: 2 tablespoons vegetable oil | 4 cups sliced green cabbage | 1½ cups grated carrot | Juice 1 fresh lime

Heat a wok over high heat. When hot add oil, cabbage and carrot. Stir-fry until cabbage has wilted yet is still al dente, 3 to 4 minutes, adding 1 tablespoon water after 2 minutes. Remove wok from heat. Stir in lime juice and taste for seasoning. Serves 6 as a side dish

And to drink … A gutsy grenache: 2013 d’Arry’s Original ($18) from McLaren Vale.