Andy’s Korean Braised Beef
Andy’s Korean Braised Beef
Ingredients
For the Braised Beef
- 3 pounds chuck or blade roast, cut into large cubes
- 1 apple, grated
- 1/3 cup gochujang, (adjust to taste for spice sensitivity)
- 1 onion, medium, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/2 cup kimchi, chopped (optional)
For Serving (Optional)
- 4 cups cooked rice, as needed
- 2 stalks green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the beef: Cut the chuck or blade roast into large, approximately 2-inch cubes. Set aside.
⏱️ 5 min
- 2
Make the marinade: In a large bowl, combine the grated apple, gochujang, diced onion, minced garlic, minced ginger, honey, apple cider vinegar, beef broth, low sodium soy sauce, and chopped kimchi (if using).
⏱️ 5 min
- 3
Mix the marinade: Stir all the marinade ingredients thoroughly until well combined.
⏱️ 2 min
- 4
Marinate the beef: Add the cubed beef roast to the marinade mixture in the bowl. Ensure all pieces of beef are well coated by mixing thoroughly.
⏱️ 3 min
- 5
Transfer to slow cooker: Carefully transfer the marinated beef and all the liquid from the bowl into a slow cooker.
⏱️ 2 min
- 6
Slow cook: Place the lid on the slow cooker and cook on the low setting for 6 to 8 hours, or until the beef is very tender.
⏱️ 360 min
- 7
Shred the beef: Once cooked, the beef should be easily shreddable. Use two forks to shred the beef directly in the slow cooker, allowing it to soak up the delicious braising liquid.
⏱️ 3 min
- 8
Serve: Serve the Korean Braised Beef hot over cooked rice. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Andy’s Korean Braised Beef
For the Braised Beef
- 3 pounds chuck or blade roast, cut into large cubes
- 1 apple, grated
- 1/3 cup gochujang, (adjust to taste for spice sensitivity)
- 1 onion, medium, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/2 cup kimchi, chopped (optional)
For Serving (Optional)
- 4 cups cooked rice, as needed
- 2 stalks green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the beef: Cut the chuck or blade roast into large, approximately 2-inch cubes. Set aside.
⏱️ 5 min - 2
Make the marinade: In a large bowl, combine the grated apple, gochujang, diced onion, minced garlic, minced ginger, honey, apple cider vinegar, beef broth, low sodium soy sauce, and chopped kimchi (if using).
⏱️ 5 min - 3
Mix the marinade: Stir all the marinade ingredients thoroughly until well combined.
⏱️ 2 min - 4
Marinate the beef: Add the cubed beef roast to the marinade mixture in the bowl. Ensure all pieces of beef are well coated by mixing thoroughly.
⏱️ 3 min - 5
Transfer to slow cooker: Carefully transfer the marinated beef and all the liquid from the bowl into a slow cooker.
⏱️ 2 min - 6
Slow cook: Place the lid on the slow cooker and cook on the low setting for 6 to 8 hours, or until the beef is very tender.
⏱️ 360 min - 7
Shred the beef: Once cooked, the beef should be easily shreddable. Use two forks to shred the beef directly in the slow cooker, allowing it to soak up the delicious braising liquid.
⏱️ 3 min - 8
Serve: Serve the Korean Braised Beef hot over cooked rice. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired.