2 lbs beef chuck or stew meat, cut into chunks 2 tablespoons vegetable oil 4 garlic cloves, minced 1 tablespoon fresh ginger, grated 1/2 cup soy sauce 1/4 cup brown sugar 1/4 cup sweet chili sauce 2 tablespoons gochujang (Korean chili paste) 1 tablespoon rice vinegar 1/2 cup water 1 tablespoon cornstarch + 2 tablespoons water (slurry) Sesame seeds and chopped green onions, for garnish
Directions 🍳
Brown the Beef: Heat oil in a heavy-bottomed pot over medium-high heat. Sear beef chunks in batches until browned on all sides. Set aside. Sauté Aromatics: In the same pot, add garlic and ginger. Cook 30 seconds until fragrant. Build the Sauce: Stir in soy sauce, brown sugar, sweet chili sauce, gochujang, vinegar, and water. Bring to a simmer. Braise the Beef: Return beef to the pot. Reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender. Stir occasionally. Thicken: In the last 10 minutes, stir in the cornstarch slurry. Simmer uncovered until the sauce is thick and sticky. Serve: Garnish with sesame seeds and green onions. Pair with rice, noodles, or steamed veggies. Prep Time ⏰ 15 minutes Cook Time 🍲 2 hours Total Time ⏱️ 2 hours 15 minutes Servings 🍽️ 4–6 servings Calories 🔥 Approx. 540 kcal per serving
