Gochujang Braised Beef Roast
Change up your Sunday Roast to have your guests begging for the recipe.
Elevate your Sunday dinner with this gochujang braised beef roast. The secret is cooking low and slow; we begin by searing chunks of chuck roast to enhance the flavors. Next, the meat is braised in an umami-filled gochujang-based sauce alongside aromatic ingredients in the oven for two hours. This recipe is ideal for a leisurely weekend meal, a special Sunday dinner, or a dish to impress your friends and family. Consider pairing this delectable roast with steamed rice, mixed greens, or cucumber salad (see below).
A switch-up on your traditional beef roast. Gochujang is a Korean red pepper chili paste that is a thick, spicy-sweet paste that is used throughout Korean cooking. You can typically find gochujang in most supermarkets nowadays (look in the Asian section of your local grocery store) or it can be found in any Asian market. If you’re unable to find it, a mixture of miso, sugar, and sriracha would be a close substitution. The spice and slight sweetness add a delicious completxity to your beef roast and creates a glossy sliky suace that coats each bite.
Serves 4-5
Ingredients
2 inches ginger
4 garlic cloves
1 asian pear (can sub. Bartlett pear or apple)
4 green onions
½ white onion
3 lbs. chuck roast beef
2 C. beef broth
½ C red wine
3 Tbsp gochujang
1 Tbsp soy sauce
1 tbsp sesame seed oil
1 tsp white pepper
⅓ C brown sugar
1 Tbsp butter
2 tbsp olive oil
kosher salt
To Serve
Green onions
White Rice
English cucumbers
Kitchen Equipment
Large heavy-bottomed pot (oven-safe dutch oven)
Cutting board
Chefs knife
Fine mesh strainer
Preparation
A note from Kelsey: Low and slow is the name of the game for this recipe, but if you’re short on time this recipe can be adapted for an instant pot. Follow steps 1-3, but instead of placing ingredients into a dutch oven, place ingredients into an instant pot, and pressure cook on high for 45 minutes. Then continue with steps 4-5.
Preheat oven to 325F.
Cut any excess fat off of the chuck roast (shortribs are a great sub!) and cut the roast into large chunks. Season with kosher salt. Roughly chop white onion, ginger, and scallions. Crack open the garlic and remove the peel.
Heat a heavy bottomed pot over medium-high heat and add avocado oil. Sear chunks of roast until browned on every side, about 2-3 minutes on each side. Reduce heat to medium-low and add ginger, white onion, garlic, and green onions. Add gochujang and toss aromatics and roast until coated in gochujang. Add red wine, and allow the alcohol to cook off (1-2 minutes). Pour in beef broth, and add the remaining ingredients. Bring to a boil, cover with a lid, and place in the oven for 1.5-2 hours. Make sure to check halfway for tenderness. The roast is ready soft and tender.
Remove the roast from the oven and remove the beef from the braising liquid. Strain the liquid, removing all aromatics and remaining bits, but reserving the liquid. Return braising liquid to the pot and bring to a simmer, remove excess oil, and reduce until thickened. (about 4-5 minutes). Turn heat down low, add in butter, and mix sauce until glossy. Add roast back to the pot and coat in the glossy sauce.
Serve beef roast with freshly chopped green onions, white rice and cucumber salad*
*Thinly slice cucumbers and add to a bowl. Sprinkle with a pinch of kosher salt, 1 tsp of sugar, and 1 Tbsp of rice wine vinegar. Lightly toss and adjust to your preferred tartness/sweetness level. Garnish with toasted sesame seeds.
