Korean Pulled Beef
- 1). Heat vegetable oil in a saucepan one medium-high heat, brown the beef shin (in batches if the pan gets crowded) and set aside.
- 2). On the same pan cook the diced onions on low heat for 10 minutes, then add the grated ginger and minced garlic, cook for 2 minutes.
- 3). Add gochujang, dark soy sauce, oyster sauce, shaoxing wine, stir well & cook for a few more minutes. Add cassia bark, star anise, honey, chicken stock and the browned beef shin. Place the lid on and cook on low heat for 2 hours.
- 4). Take the lid off and cook until almost all of the liquid has evaporated (about 2.5 hours). Pull apart beef using two forks. Garnish with pickled slaw, spring onions, watercress, shriracha mayo.