Ingredients
- 3-4 lbs Beef Chuck Roast
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 1-2 tbsp Gochugaru (Korean red pepper flakes)
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Sesame Oil
- 1-2 cups Vegetables (onions, carrots, potatoes, mushrooms)
- 1 cup Beef Broth
Instructions
- Sear the beef chuck roast with salt and pepper in a heavy skillet until browned on all sides.
- Sauté chopped onions, garlic, and ginger in the skillet until fragrant.
- Deglaze the pan with a splash of beef broth, scraping up the browned bits.
- Braise the roast by adding soy sauce, brown sugar, gochugaru, and the remaining broth; simmer and cover.
- Add chopped vegetables in the last hour of cooking.
- Finish by drizzling sesame oil and resting for 10-15 minutes before serving.
Notes
For a gluten-free option, use tamari or coconut aminos. Adjust the heat of gochugaru according to taste.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
- Diet: None