Ingredients
Equipment
Method
- Preheat your oven to 300 degrees F (150 degrees C).
- In a large bowl, whisk together the beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar until combined. Set aside.
- Pat the chuck roast dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Remove the roast from the Dutch oven and place it on a plate. Add the chopped onion to the Dutch oven and cook for 3-5 minutes. Add the grated ginger and chopped garlic and cook for 1 minute more.
- Pour the prepared sauce into the Dutch oven and cook for 4-5 minutes. Return the browned roast to the Dutch oven. Cover the Dutch oven and cook for about 2 1/2 hours, or until the meat is very tender and shreds easily.
- Before shredding the meat, whisk together the cornstarch and water in a small bowl. Stir this mixture into the sauce in the Dutch oven to thicken it slightly. Shred the meat and serve with steamed white rice or mashed potatoes. You can also top with sesame seeds.
Notes
This recipe was inspired by a desire to combine the comfort of a classic pot roast with the bold flavors of Korean cuisine. It's a dish that bridges culinary traditions and creates cherished memories.