Ingredients
Scale
- 1 tbsp grated fresh ginger
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 2 tbsp gochujang paste
- 1 tbsp vegetable oil
- 1/2 cup low-sodium soy sauce or tamari
- 6 garlic cloves, finely minced
- 2 cups beef stock
- 1 sweet onion, thinly sliced
- 1 (4–5 lb) chuck roast, cut into 3-inch pieces
- For serving: fresh cilantro, cooked rice, kimchi
Instructions
- Preheat oven to 350°F, rack in the lower third. Pat chuck roast dry and season with kosher salt.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches (~10 min), then remove to a plate.
- Lower heat to medium, add sliced onion, cook 4 min until softened.
- Add garlic and ginger, cook 1 min until fragrant. If sticking, add 1/4 cup beef stock and scrape browned bits.
- Stir in gochujang, brown sugar, and soy sauce, cook 1 min to combine flavors.
- Return beef and juices to Dutch oven, add remaining beef stock, simmer 5 min.
- Cover and transfer to oven. Cook 2 hours until beef is tender and shred easily.
- Serve with rice, garnish with fresh cilantro, and add kimchi on the side.
Notes
- Check and stir halfway through cooking to prevent sticking.
- Use tamari for a gluten-free version.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 1 hr 32 minutes
- Category: Dinner
- Method: Oven-Braised
- Cuisine: Korean