Gochujang Braised Beef & Kimchi Egg Boat

Instructions

1. 1

   Cut the beef brisket into 1-inch cubes. In a large pot, combine the beef, gochujang, soy sauce, sesame oil, rice wine, brown sugar, minced garlic, grated ginger, and water. Stir to coat the beef evenly.

   ~10 min
2. 2

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beef is very tender. Stir occasionally.

   ~150 min
3. 3

   While the beef is braising, slice the bread loaves in half lengthwise, then hollow out the center to create a boat shape, leaving about a 1-inch border. Set the hollowed-out bread aside.

   ~5 min
4. 4

   Once the beef is tender, shred or chop it into smaller pieces. You can remove some of the braising liquid if it is too thin, or simmer it uncovered for a few minutes to reduce and thicken it.

   ~10 min
5. 5

   Preheat your oven to 375°F (190°C). Arrange the hollowed-out bread boats on a baking sheet lined with parchment paper.

   ~5 min
6. 6

   In a medium bowl, whisk together the eggs, milk or cream, chopped kimchi (squeeze out excess liquid), salt, and black pepper.

   ~5 min
7. 7

   Spoon the braised beef generously into each bread boat. Pour the egg and kimchi mixture over the beef, filling the boats but leaving a small space at the top.

   ~10 min
8. 8

   Bake for 20-25 minutes, or until the egg custard is set and lightly golden brown. Garnish with chopped green onions before serving.

   ~25 min