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 (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
Instructions
- Cut the beef chuck into 3-inch pieces and season with kosher salt.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides, then set aside.
- In the same pot, sauté sliced onion until translucent. Add minced garlic and grated ginger; cook until fragrant.
- Stir in gochujang, brown sugar, soy sauce (or coconut aminos), and beef broth until well combined.
- Return the seared beef to the pot and bring to a simmer.
- Cover and reduce heat to low; cook for about 3-4 hours until fork-tender.
- Serve hot over rice and garnish with fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 12g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg