Time 3h10m Yield Serves 8 to 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel. Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more. Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving. Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.
Time 8h15m Yield 8 Number Of Ingredients 11 Steps:
Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker. Serve with corn tortillas and your favorite toppings.
Time 3h20m Number Of Ingredients 4 Steps:
Shred beef and mix with sauce. Divide meat evenly among tortillas and serve with pickled cucumbers, cilantro, and jalapeno.
Yield 2 servings Number Of Ingredients 13 Steps:
Slice the beef as thinly as you can, then set aside in a large bowl. Using frozen or cold beef will make the slicing easier. In a blender or food processor, blend the onion chunks, garlic, pear, green onion pieces, brown sugar, pepper, soy sauce, and sesame oil until smooth. Pour the marinade over the beef, add the thinly sliced onion, then mix to coat evenly. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or overnight. Heat the canola oil in a large skillet over high heat. Pat the meat dry. Being careful not to crowd the pan, sear the marinated beef and onions until browned. Sprinkle with the sliced green onions and sesame seeds. Serve with rice and side dishes. Enjoy!
Time 5h5m Yield 12 filled buns, 12 serving(s) Number Of Ingredients 9 Steps:
Stir all ingredients but meat together in the bowl of a slow cooker. Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it’s so tender.). Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce. Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!
Time 3h Yield 8 servings Number Of Ingredients 18 Steps:
In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat. Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½-2½ hours, stirring occasionally. Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes. Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.
More about “korean beef chuck roast recipes”
Time 45m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
In large bowl, mix all ingredients except beef and vegetables. Set aside. Add beef to sauce and mix well until meat is saturated w/sauce. Slice veggies into small pieces and mix with beef. (Add mushrooms only at cooking time.). Let marinate for 30 minutes at the least. Cook as a stir-fry on the stove until desired doneness. Enjoy!
