Ingredients
Scale
- 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Kimchi, for serving
Instructions
- Season beef chunks with kosher salt. Heat vegetable oil in a Dutch oven over medium-high heat and sear the beef until browned on all sides.
- Remove beef and sauté sliced onion in the same pot for 5 minutes. Add garlic and ginger; cook for 1 additional minute.
- Stir in gochujang, brown sugar, soy sauce (or coconut aminos), and beef broth until well combined.
- Return seared beef to the pot, ensuring it's submerged in sauce. Bring to a gentle simmer.
- Cover and transfer to a preheated oven at 325°F (163°C). Cook for about 3 hours or until fork-tender.
- Serve over cooked rice, garnished with fresh cilantro and kimchi on the side.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 5 oz
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg