Ingredients
Main Ingredients
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons gochujang paste
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce or tamari
- 2 cups beef stock
- Cooked rice, for serving
- Fresh cilantro, for serving
- Kimchi, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F and position a rack in the lower third of the oven to prepare for slow braising.
- Brown the Beef: Pat the chuck roast pieces dry and season them evenly with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. In batches, sear the beef pieces until browned on all sides, roughly 10 minutes per batch. Transfer the browned meat to a plate and set aside.
- Sauté Aromatics: Lower the heat to medium and add the sliced onions to the Dutch oven. Cook, stirring occasionally, until they begin to soften, about 4 minutes. Add the chopped garlic and grated ginger, cooking for another minute until fragrant. If the aromatics start to brown too fast, add ¼ cup of the beef stock and scrape the pot’s bottom to loosen browned bits for added flavor.
- Add Seasonings and Combine: Stir in the gochujang paste, brown sugar, and soy sauce until the mixture is well combined. Return the browned beef along with any juices collected on the plate to the pot.
- Simmer and Prepare for Braising: Pour in the remaining beef stock and bring the mixture to a simmer on the stovetop. Let it simmer until the liquid is reduced slightly, about 5 minutes. This concentrates the flavors before oven cooking.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef is very tender and shreds easily with a fork.
- Serve: Serve the tender Korean style pot roast family-style with cooked rice, fresh cilantro, and kimchi on the side for a complete and flavorful meal.
Notes
- Using a Dutch oven helps achieve a deep, rich flavor through even heat distribution during braising.
- Browning the beef properly is key for developing the dish’s signature savory depth.
- Gochujang paste provides both spice and umami, but you can adjust the amount based on your heat preference.
- Leftovers keep well and taste even better the next day after flavors have melded.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
