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Korean Braised Chuck Roast

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This Korean Braised Chuck Roast with Carrots and Radish is a comforting dish that combines tender beef with earthy sweetness. The rich, savory sauce envelops the meat and vegetables, creating a satisfying meal perfect for sharing.

Ingredients

  • Chuck Roast: 3 pounds (1.36 kg), trimmed of excess fat
  • Vegetable Oil: 2 tablespoons
  • Garlic: 6 cloves, minced
  • Ginger: 1 tablespoon, minced
  • Onion: 1 medium (about 8 ounces), sliced
  • Carrots: 2 large, cut into 1-inch pieces
  • Korean Radish (Mu): 1 medium (about 1 pound), peeled and cut into 1-inch pieces (or substitute with daikon radish)
  • Soy Sauce: 1/2 cup
  • Brown Sugar: 1/4 cup
  • Sesame Oil: 2 tablespoons
  • Rice Wine (Mirin): 1/4 cup
  • Black Pepper: 1 teaspoon
  • Red Pepper Flakes (Gochugaru): 1 tablespoon (optional for spice)
  • Green Onions: 2, chopped for garnish
  • Sesame Seeds: 1 tablespoon, toasted for garnish

Instructions

  1. Start by patting the chuck roast dry with paper towels. This will help achieve a nice sear. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, sear the roast for about 3-4 minutes on each side until it develops a rich brown crust. Be careful not to overcrowd the pot, as it will steam instead of sear.
  2. Once the roast is browned, remove it from the pot and set it aside. In the same pot, add the onion and sauté for about 2-3 minutes until it becomes translucent. You want it to soften but not caramelize, so keep stirring to avoid browning.
  3. Add the garlic and ginger to the onions, stirring for an additional 1 minute until fragrant. Be careful not to let the garlic burn, as this can introduce bitterness to your dish.
  4. Return the seared chuck roast to the pot and add the soy sauce, brown sugar, rice wine (mirin), black pepper, and optional red pepper flakes (gochugaru). Stir everything to combine and coat the meat evenly.
  5. Add the carrots and Korean radish to the pot. Pour in enough water to cover the meat and vegetables about halfway, typically around 2-3 cups. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly and let it simmer for 2.5 to 3 hours. Check occasionally to ensure it’s not boiling too vigorously.
  6. After 2.5 hours, carefully remove the lid. The roast should be fork-tender, and the vegetables should be soft but not mushy. If the sauce is too thin, let it simmer uncovered for an additional 10-15 minutes to thicken.
  7. Once ready, remove the pot from heat and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring that every slice remains juicy.
  8. Slice the roast against the grain, then serve the meat with the vegetables and sauce over steamed rice, garnished with chopped green onions and toasted sesame seeds. Enjoy!

Nutrition

Keywords: For the best flavor, allow the chuck roast to marinate in the soy sauce and brown sugar mixture for at least an hour before cooking. Use a heavy-duty pot or Dutch oven that retains heat well for even cooking.

Find it online: https://mamablueberry.com/savory-korean-braised-beef-delight/