Description
Fall-apart tender beef simmered in a bold, savory-sweet Korean glaze served over fluffy rice.
Ingredients
Scale
- 3 lbs beef chuck roast
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp gochujang
- 1 onion (sliced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 cup beef broth
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili flakes (optional)
- Fresh cilantro (garnish)
- Cooked white rice (for serving)
Instructions
- Preheat oven to 325°F. Season beef lightly with pepper and sear in a hot Dutch oven until browned on all sides.
- Remove beef and sauté onion, garlic, and ginger until fragrant.
- Stir in soy sauce, brown sugar, gochujang, broth, rice vinegar, and sesame oil.
- Return beef to the pot, spoon sauce over it, cover, and braise for about 2½–3 hours until fork-tender.
- Remove beef and shred with two forks.
- Simmer sauce uncovered for 10–15 minutes until thick and glossy, then toss shredded beef back in to coat.
- Serve over hot rice and garnish with fresh cilantro.
Notes
- For a spicier dish, add more chili flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish can also be made in a slow cooker on low for 6-8 hours.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg