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
- Cooked rice for serving
- Fresh cilantro for garnish
Instructions
- Cut the beef into 3-inch pieces and slice the onion, mince the garlic, and grate the ginger.
- Heat vegetable oil in a heavy-duty pot over medium-high heat. Brown the beef on all sides (about 5-7 minutes), then set aside.
- In the same pot, sauté sliced onions until translucent (3-4 minutes). Add minced garlic and grated ginger; cook until fragrant (1 minute).
- Return the beef to the pot. Stir in gochujang, brown sugar, soy sauce (or coconut aminos), and beef broth.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 2-3 hours until the beef is tender.
- Serve over rice, garnished with fresh cilantro and accompanied by kimchi.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 10g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg