Korean Braised Beef Croquettes

Season the chuck roast with salt and sear on all sides until browned.

Blend soy sauce, minced garlic, sugar, gochugaru, gochujang, grated Korean pear, beef broth, and sliced green onion to create the braising liquid.

Add the braising liquid to the seared beef, bring to a gentle simmer, then cover and bake in a pre‑heated oven at 325°F for 2–3 hours, or until the meat is fork‑tender.

While the beef braises, prepare the gochujang aioli: combine the egg, oil, minced garlic, gochujang, sesame oil, and rice vinegar in an immersion blender and blend until smooth and emulsified.

Remove the cooked beef from the oven and strain the braising liquid, reserving the liquid for the sauce.

Make a roux by melting butter in a saucepan over medium heat, adding the tablespoon of flour, and cooking for 1–2 minutes until lightly golden.

Whisk the reserved braising liquid into the roux, stirring continuously until the mixture thickens into a smooth sauce.

Allow the beef to cool slightly, then shred it completely with two forks.

Mix the shredded beef with the thickened sauce, tasting and adjusting seasoning if needed.

Cover the beef mixture with plastic wrap and chill in the freezer for about 30 minutes, or until firm enough to shape.

Form the chilled mixture into uniform croquette shapes.

Set up a double‑dredging station: place flour in one bowl, beaten eggs in a second, and a mixture of panko and sesame seeds in a third. Coat each croquette first in flour, then dip in egg, then roll in the panko‑sesame mixture; repeat the egg dip and finish with a final coating of the panko‑sesame mix.

Heat oil in a deep pan or fryer to 350°F and fry the coated croquettes in batches until they are crispy and golden brown, about 3–4 minutes per side.

Drain the fried croquettes on paper towels, plate them, and serve with the gochujang aioli for dipping.