Description
A comforting one-pot meal featuring a chuck roast braised with tender vegetables and bold Korean flavors.
Ingredients
Scale
- 2 lbs Chuck roast
- 2 tbsp Gochujang
- 4 cloves Garlic, minced
- 1/4 cup Soy sauce
- 1 Onion, chopped
- 3 Carrots, sliced
- 2 cups Beef broth
- 1 tbsp Ginger, grated
- 2 tbsp Vegetable oil
- 2 tbsp Sesame seeds
- 2 Green onions, sliced
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Sear the chuck roast on all sides until browned.
- Remove the roast and set aside.
- In the same pot, add chopped onion, garlic, ginger, and carrots; sauté until softened, and the onions turn glossy.
- Stir in gochujang and soy sauce, allowing the color to deepen.
- Return the roast to the pot, add beef broth, and bring to a boil.
- Reduce heat to low, cover, and simmer for 180-240 minutes until the meat is tender.
- Shred the meat with a fork and serve, garnished with sesame seeds and green onions.
Notes
Serve with steamed rice, pickled vegetables, or a simple salad. Leftovers can be turned into soup or used in sandwiches.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg