Description
A savory and spicy slow cooked gochujang beef dish that is perfect for serving over rice.
Ingredients
Scale
- 3 lbs chuck roast
- 1 tbsp vegetable oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 2 carrots, chopped
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1/2 tsp black pepper
- 1 tsp toasted sesame seeds
- Fresh cilantro or green onions, for garnish
- Cooked white rice or jasmine rice, for serving
Instructions
- Pat chuck roast dry, season with salt and pepper. Heat oil in a Dutch oven and sear the beef on all sides until browned. Remove and set aside.
- In the same pot, add onions, garlic, and ginger. Sauté until fragrant and translucent, about 3–4 minutes.
- Deglaze with beef broth, scraping up browned bits. Stir in soy sauce, gochujang, sesame oil, brown sugar, vinegar, mirin, and pepper. Simmer gently.
- Return beef to pot with chopped carrots. Spoon sauce over it and cover with lid.
- Bake at 300°F (or slow cook on low) for 3 to 4 hours (or 6–8 hours in slow cooker) until beef is fall-apart tender.
- Remove beef, shred it, then reduce sauce by simmering if needed. Return shredded beef to sauce and mix.
- Serve over hot rice, garnish with sesame seeds and herbs.
Notes
- This recipe can be adjusted for spiciness by varying the amount of gochujang.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg