Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Creative Recipe
Gochujang-Infused Veal with Vietnamese Potato and Green Bean Braise
A bold Vietnamese-Korean fusion dish featuring tender veal braised in a savory-spicy gochujang and garlic sauce, served alongside creamy potato and green bean medley. This innovative dish marries Korean fermented heat with Vietnamese aromatic subtlety, creating a harmonious balance of umami, spice, and comfort.
100 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty7/10
Sour3/10
Umami8/10
Spicy5/10
🥄 Texture
The veal should be fork-tender from braising with a silky, creamy sauce that clings to the meat and vegetables. Potatoes are soft and yielding while the green beans remain tender-crisp, providing a pleasant contrast.
👃 Aroma
A savory, roasted-garlic and caramelized gochujang scent dominates, layered with toasted sesame and a subtle marine note from the fish sauce. Gentle ginger brightness and the richness of the cream round out the aroma, giving it warm, deeply savory complexity.
🍷 Pairs Well With
An off-dry Riesling or a crisp Korean/Asian lager (e.g., Hite or Cass) — both cut through the creaminess and complement the spicy-umami flavors.
🥗 Side Dishes
Steamed jasmine or short-grain rice to soak up the sauce; a quick pickle of cucumber or daikon for brightness; or a simple green salad with sesame-ginger dressing.
Ingredients(19 items)
- 11.5 pounds veal (cut into 1.5-inch cubes)
- 26 cloves garlic (minced)
- 31.5 pounds potatoes (peeled and cut into 1-inch cubes)
- 410 ounces fresh green beans (trimmed and halved)
- 51 cup heavy cream
- 63 tablespoons gochujang (Korean red chili paste)
- 72 tablespoons fish sauce (Vietnamese)
- 82 tablespoons soy sauce
- 91 tablespoon honey
- 101 teaspoon ground ginger
- 112 cups beef broth
- 123 tablespoons vegetable oil
- 131 teaspoon sesame oil
- 142 tablespoons rice vinegar
- 151 teaspoon cornstarch
- 162 tablespoons water
- 172 green onions (sliced, for garnish)
- 181 tablespoon sesame seeds (for garnish)
- 19Salt and black pepper to taste
Nutrition Information(per serving)
625
Calories
48g
Protein
38g
Carbs
32g
Fat
Instructions
- 1
Pat the veal cubes dry with paper towels and season generously with salt and pepper on all sides.
- 2
Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- 3
Working in batches to avoid overcrowding, brown the veal cubes on all sides (approximately 3-4 minutes per batch). Transfer browned veal to a plate and set aside.
- 4
In the same pot, add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- 5
Add the gochujang paste and stir continuously for 2 minutes, allowing it to caramelize slightly and release its flavors.
- 6
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all flavorful bits.
- 7
Add the fish sauce, soy sauce, honey, ground ginger, and sesame oil. Stir well to combine all seasonings.
- 8
Return the browned veal to the pot, ensuring all pieces are submerged in the braising liquid. Bring to a gentle simmer.
- 9
Reduce heat to low, cover the pot partially with a lid, and braise for 45 minutes until the veal is tender.
- 10
Add the potato cubes to the pot and stir gently. Continue braising for 15 minutes until potatoes are nearly tender.
- 11
Add the green beans and rice vinegar, stirring gently. Braise for an additional 8-10 minutes until green beans are tender-crisp.
- 12
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly stir this into the braising liquid while the pot is still on heat.
- 13
Reduce heat to low and slowly pour in the heavy cream while stirring constantly, creating a silky sauce. Do not boil.
- 14
Simmer for 2-3 minutes, stirring occasionally, until the sauce reaches desired consistency and coats the back of a spoon.
- 15
Taste and adjust seasonings with additional salt, pepper, fish sauce, or gochujang as needed.
- 16
Transfer the braised veal and vegetables to a serving platter or individual bowls.
- 17
Ladle the creamy gochujang sauce over the top, ensuring each serving receives an equal amount of sauce.
- 18
Garnish with sliced green onions and sesame seeds. Serve hot.
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