Ingredients
Scale
- 4 to 5 lbs beef chuck roast
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion
- 6 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp gochujang
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
Instructions
- Cut the beef chuck roast into 3-inch pieces and season generously with kosher salt.
- Heat vegetable oil in a Dutch oven over medium-high heat. Sear beef pieces until browned on all sides, then set aside.
- In the same pot, sauté sliced onion until softened. Add minced garlic and grated ginger; cook until fragrant.
- Stir in gochujang, brown sugar, soy sauce (or coconut aminos), and beef broth; mix well.
- Return seared beef to the pot, ensuring each piece is coated in the sauce.
- Cover and simmer on low for 3-4 hours until fork-tender or transfer to a slow cooker for 6-8 hours on low.
- Serve over cooked rice garnished with fresh cilantro and kimchi.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg