2. Recipes & Cooking Tips, Beef Recipes, Katrina Meynink recipe, slow cook, slow cooker, slow cooking
BRAISED GOCHUJANG BEEF CHEEKS
Braised Gochujang Beef Cheeks
The beauty in this Braised Gochujang Beef Cheeks dish is its ability to look after itself. Throw it in. Four hours later – magic from a pot. The gochujang sauce reduces to some kind of thickened nectar of the gods. You can serve these cheeks whole or shred the meat directly into the sauce in the pot. It also freezes like a dream for round two but I dare say it won’t make it there.
KATRINA MEYNINK
Serves 4
INGREDIENTS
6 beef cheeks
2 tbsp olive oil
1 onion, peeled, diced
6 cloves garlic, peeled, smashed, roughly chopped
1 x 5-8cm knob ginger, chopped
1 tub tomato paste
Braising
1 cup kecap manis
1 cup soy sauce
1 cup water
2 cups beef stock
1/3 cup brown sugar
1/3 cup gochujang paste (or to taste)
3 star anise
Topping suggestions
fresh coriander, chopped
fresh chives, chopped
fried shallots
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BEEF CHEEKS - CAPE GRIM (250G)
Price range: $18.00 through $54.00
Method
Place a large pot over low – medium heat. Add the olive oil and once hot add the diced onion and cook, stirring often, until soft, about five minutes. Add the garlic and ginger and cook for another minute or so until nice and fragrant. Add the tomato paste and cook until the paste darkens in colour and comes away from the sides of the pot. Add the beef cheeks and brown on all sides. Add all the sauce ingredients and turn to a low simmer. Place on the lid and leave it alone for 3 hours.
At the three-hour mark – use a few forks and test the beef cheeks – the meat should only just be holding shape – it should almost collapse under the pressure of the fork. If it’s not quite there, leave for another hour or so, just keeping an eye on your sauce as you don’t want this reducing too rapidly.
Gently remove from the pot and place in a serving bowl. Scoop out the star anise then pour the reduced sauce over the beef cheeks. Serve with rice or noodles and top generously with fresh herbs and fried shallots.
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BEEF CHEEKS - CAPE GRIM (250G)
Price range: $18.00 through $54.00
Braised Gochujang Beef Cheeks
Looking for a beef cheek recipe without red wine? Tender, melt-in-your-mouth beef cheeks slowly braised in a rich, savoury sauce built on the deep umami and subtle heat of gochujang (Korean chilli paste). Balanced with soy, ginger, garlic and a touch of sweetness, this dish delivers layers of bold flavour without overpowering the natural richness of the beef.
Perfect for a comforting weekend dinner, special occasion or even a twist on classic meal prep, these beef cheeks pair beautifully with creamy mashed potato, steamed jasmine rice, or fluffy bao buns for a modern Asian-inspired feast.
Who would love this recipe?
This recipe will likely appeal to:
✅ Food lovers who enjoy global flavours and like exploring Korean or pan-Asian cuisine at home
✅ People who love slow-cooked, comforting dishes that reward patience with incredible tenderness
✅ Cooks who enjoy entertaining and want to serve something a bit different and impressive
✅ Fans of rich, umami-forward dishes with a gentle chilli warmth rather than fiery heat
✅ Those who buy premium cuts or specialty products (like beef cheeks) and are willing to spend time cooking them well
Essentially, this is ideal for the home cook who’s adventurous, appreciates quality ingredients, and likes hearty, flavour-driven meals with a gourmet twist.
