Description
Slow-braised beef chuck roast in a tangy soy-gochugaru broth, infused with sesame oil and umami depth. Fork-tender meat paired with braised vegetables delivers a harmony of sweet, spicy, and savory flavors.
Ingredients
3–4 lb beef chuck roast (70% lean)
1/2 cup soy sauce (tamari alternative)
1/4 cup brown sugar (dark)
1/4 cup rice vinegar
2 tbsp sesame oil
4 cloves garlic
1 inch grated ginger
1 tbsp gochugaru
1 tsp black pepper
2 cups beef broth
2 large carrots (peeled)
1 large onion
2 cups high-starch potatoes
1 tbsp sesame seeds
2 stalks green onions (sliced)
Instructions
Combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, gochugaru, and pepper in a bowl
Marinate roast for 30 minutes
Sear roast in 1 tbsp sesame oil in a heavy pot
Add marinade, beef broth, carrots, onions, and potatoes
Simmer covered on low for 2 hours 30 minutes
Adjust seasoning with extra soy or vinegar if needed
Garnish with sesame seeds and green onions before serving
Notes
Toast sesame seeds before using for intensified flavor
Use tamari for gluten-free version
Sub gochugaru with 1 tsp smoked paprika + 1/2 tsp chili powder if unavailable
Add sweet potatoes instead of regular potatoes for extra sweetness
Roast can be stored in fridge for 3 days
- Prep Time: 15
- Cook Time: 150
- Category: Beef Recipes
- Method: Braising
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 520
- Sugar: 15g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg