Ingredients
Scale
- 4 to 5 lbs beef chuck roast
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
- Cooked rice
- Fresh cilantro, for garnish
- Kimchi
Instructions
- Heat vegetable oil in a Dutch oven over medium-high heat. Season beef with salt and sear in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté sliced onion, minced garlic, and grated ginger for about 5 minutes until fragrant.
- Add gochujang, brown sugar, soy sauce (or coconut aminos), and beef broth; stir to combine and bring to a simmer.
- Return seared beef to the pot, ensuring it’s submerged in the sauce. Cover with a lid.
- Cook on low heat or in an oven preheated to 300°F (150°C) for approximately 3-4 hours until tender. Check occasionally and add more broth if necessary.
- Serve hot over cooked rice, garnished with fresh cilantro and alongside kimchi.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow-cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg