Gochujang Braised Beef

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Gochujang Braised Beef

By

Andy Hay

Tender, shreddable beef braised in a spicy-sweet gochujang and soy-based sauce with grated apple and kimchi for depth. Perfect for lettuce wraps, bowls, or burritos — an easy crowd-pleaser for weeknight dinners.

Yield

6

Time

4 hours 15 minutes

Rating

—

Ingredients

3–4 lb (1.4–1.8 kg) chuck or blade roast

1 grated apple

1/3 cup gochujang

1 medium onion, diced

4 cloves garlic, minced

1-inch piece fresh ginger, minced

2 tbsp honey

2 tbsp apple cider vinegar

2 cups beef broth

1/2 cup low-sodium soy sauce

1/2 cup chopped kimchi (optional but recommended)

Instructions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Place the roast in a large oven-safe pot or Dutch oven.

Step 3

Add the grated apple, gochujang, diced onion, minced garlic, minced ginger, honey, apple cider vinegar, beef broth, soy sauce, and chopped kimchi (if using) to the pot. Stir or spoon some of the sauce around the roast so the flavors are evenly distributed.

Step 4

Cover the pot with a lid and transfer to the preheated oven. Braise for about 4 hours, until the beef is very tender and easily pulls apart with a fork.

Step 5

Remove the pot from the oven. Transfer the roast to a cutting board or platter and shred the meat with two forks.

Step 6

Return the shredded beef to the pot and stir into the braising liquid to coat and absorb extra flavor. Taste and adjust seasoning if needed.

Step 7

Serve warm in lettuce wraps, bowls, burritos, or however you prefer.

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Gochujang Braised Beef

By

Andy Hay

Tender, shreddable beef braised in a spicy-sweet gochujang and soy-based sauce with grated apple and kimchi for depth. Perfect for lettuce wraps, bowls, or burritos — an easy crowd-pleaser for weeknight dinners.

Yield

6

Time

4 hours 15 minutes

Rating

—

Ingredients

3–4 lb (1.4–1.8 kg) chuck or blade roast

1 grated apple

1/3 cup gochujang

1 medium onion, diced

4 cloves garlic, minced

1-inch piece fresh ginger, minced

2 tbsp honey

2 tbsp apple cider vinegar

2 cups beef broth

1/2 cup low-sodium soy sauce

1/2 cup chopped kimchi (optional but recommended)

Instructions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Place the roast in a large oven-safe pot or Dutch oven.

Step 3

Add the grated apple, gochujang, diced onion, minced garlic, minced ginger, honey, apple cider vinegar, beef broth, soy sauce, and chopped kimchi (if using) to the pot. Stir or spoon some of the sauce around the roast so the flavors are evenly distributed.

Step 4

Cover the pot with a lid and transfer to the preheated oven. Braise for about 4 hours, until the beef is very tender and easily pulls apart with a fork.

Step 5

Remove the pot from the oven. Transfer the roast to a cutting board or platter and shred the meat with two forks.

Step 6

Return the shredded beef to the pot and stir into the braising liquid to coat and absorb extra flavor. Taste and adjust seasoning if needed.

Step 7

Serve warm in lettuce wraps, bowls, burritos, or however you prefer.

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By Jenn Louis

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By Kendra Vaculin

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By Kendra Vaculin

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A mainstay of many Nigerian meals, there are countless ways to make this stew.

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Pressure Cooker Beef Barley Soup Recipe

By Daniel Gritzer

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