Serve with warm rice, sauteed greens, and a ruby kraut for a perfect comfort meal.
Let's get cooking:
- Heat avocado oil in a Dutch oven or braiser over high flame.
- Brown the chuck cubes in a single layer in the hot oil, browning them on all sides. Work in batches, if necessary, and give the beef room to brown.
- When all the beef is brown, reduce the heat to medium and add onion, garlic, and ginger.
- Cook aromatics until they begin to soften and smell fragrant, stirring occasionally.
- When the aromatics are golden and fragrant, add enough water to just cover the beef and stir well with a wooden spoon, being sure to scrape up all the browned bits from the bottom of the pan so they don’t burn.
- Cover the pot, reduce the heat to low, and allow to simmer about 40 minutes. Replenish the water if needed so the pot doesn’t cook dry.
- Add the Thai Krapow starter, stir well, and cook until the beef is almost tender (you should be able to make a mark in it with a spoon!).
- Add the Spicy Bulgogi starter and more water if needed.
- Raise the heat to medium-low. Cook the beef uncovered, stirring occasionally until the it is tender enough to break apart with a spoon and is coated with a glossy sauce. The fat will have begun to separate from the sauce - you can mix it back into the sauce for full flavor or ladle it off and save it to flavor another dish or discard it.
- Plate + enjoy!