the other day, we found some frozen beef cheek at our fav new neighbourhood butcher (shout out to fore quarter!) and decided to experiment with it. beef cheeks are amazingly tender and delicious when cooked down, but feel free to use beef chuck or any other braisable cut with this recipe too!
we were craving something braised and something asian, and that of course led to…korean beef tacos!!! spicy and savory, tangy and sweet, these are sure to satisfy any taco craving you may have (reid gets them A LOT). if you don’t have a pressure cooker, braise for about 2 hours at 250 F in a dutch oven or oven proof pot. serve with fresh homemade corn tortillas, kimchi, lightly pickled cucumbers, and cilantro.
salt, a generous pinch to season the meat
1 lb. beef cheek, fat and silver skin trimmed or 1 lb.
1 onion, sliced
2 green onion whites, sliced
1 garlic clove, sliced
1 tbsp. ginger, minced
2 tbsps. sake or cooking wine to deglaze
1 1/2 cups stock of choice, just enough to barely cover the meat
2 tbsps. gochujang (make sure to check the label since most versions have wheat)
1 tbsp. gf tamari
1/2 tsp. sesame oil
1/2 tsp. rice vinegar
3 tbsps. tomato paste
Season beef cheek with salt.
Preheat stovetop or electric pressure cooker. Add enough canola oil to coat the bottom of the pot.
Sear beef cheek at medium-high heat until browned on both sides. Remove from the pot.
Turn down the heat to medium and sauté onions, garlic, and ginger until fragrant, about 2-3 minutes.
Deglaze with sake or soju and let evaporate.
Add stock, gochujang, tamari, sesame oil, rice vinegar and tomato paste. Add the beef cheek back into the pot. Bring to a boil, close the pressure cooker and bring to pressure. Lower the heat to low (we set ours at around 2) and cook for 45 minutes at pressure.
Depressurize. Open pressure cooker and pull out the beef cheek with tongs. Slice into bite sized pieces and serve on warmed corn tortillas. Garnish with kimchi and cilantro!