last updated on October 30, 2026
This Korean braised beef bowl is the a fairly easy bowl that packs a ton of flavor. Chuck roast is slowly braised with onion, garlic, ginger, and gochujang to pack a punch. The spice level can be fully controlled by how much gochujang you add in, so everyone can enjoy. I love serving the beef in a bowl with rice, kimchi, and veg.
If meal prepping is your thing, this is the perfect dish. This meat reheats so well. Once it’s cooked, let it cool down then divide it up and store in airtight containers in the fridge. Then zap it in the microwave and you’ve got the perfect lunch or dinner on the go. The flavor gets even better as it continues to marinate in the fridge so you’ll love this one.
ingredients needed
korean braised beef
- 3-4 lb beef chuck roast
- salt and pepper
- 1 yellow onion
- 4 cloves of garlic
- 2 tablespoons fresh ginger
- 3 tablespoons brown sugar
- 1-3 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 asian pear
- 1 1/2 cups beef broth
- 1/2 cup soy sauce or tamari
- 1/2 cup cilantro
- 2 green onions
serve with
- rice
- cabbage
- cucumbers
- kimchi
- fried egg
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korean braised beef bowl
[PREP] 45 minutes
[COOK] 3 hours
[TOTAL] 3 hours 45 minutes
Ingredients
korean braised beef
- 1 tablespoon olive oil
- salt and pepper
- 3-4 lb beef chuck roast
- 1 yellow onion
- 4 cloves of garlic
- 2 tablespoons fresh ginger
- 3 tablespoons brown sugar
- 1-3 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 asian pear
- 1 1/2 cups beef broth
- 1/2 cup low sodium soy sauce or tamari
serve with
- rice
- cabbage
- cucumbers
- kimchi
- fried egg
- cilantro
- green onions
Instructions
- Preheat the oven to 350F. Place a large dutch oven or oven safe pot over medium-high heat. Add the olive oil.
- Cut the chuck roast into 3-4 inch chunks. Add salt and pepper all over each piece. Transfer the meat to the hot dutch oven and sear on all sides until golden, about 2-3 minutes per side.
- While the meat is searing, thinly slice the onion, mince the garlic, and peel and cut the ginger into small strips. Cut the asian pear (no need to peel) into small cubes.
- Once the meat is seared, remove and transfer to a plate and set aside.
- Add the onion into the pot, with any remaining oil or rendered fat from the meat. Stir and let the onions cook for 2-3 minutes. Add the garlic and ginger and cook an additional minute.
- Add the brown sugar, gochujang (1-3 tablespoons depending on your spice tolerance), and sesame oil. Stir until well combined and cook for an additional minute.
- Add the asian pear, beef broth, and soy sauce. Stir until combined. Nestle the meat back in. Turn off the heat, put the lid on the pot, and transfer to the oven. Let the meat cook for 2-3 hours, until the meat is tender.
- While the meat is cooking, prepare the rest of the bowl. Cook the rice, thinly slice the cabbage and cucumbers. Chop the cilantro and thinly slice the green onions.
- After 2-3 hours of cook time, transfer the meat to a cutting board and use two forks to shred the meat apart. Then, transfer the meat back to the dutch oven and toss in the remaining sauce.
- Just before serving, fry an egg for each bowl. Assemble the bowls by adding the rice, cabbage, beef, cucumbers, kimchi, fried egg, cilantro, and green onion. Enjoy!
The Korean bowl looks so good! I love everything you do- do you add the meat back in, in step 7?
hi! yes, thank you for catching! i’ve updated the recipe. i read through the recipe 3 times before publishing and still missed that. sorry for the confusion! hope you enjoy this one!
I don’t have access to Asian Pears. Are there any substitutes or would I be okay to leave them out?
you can totally leave it out! i tested it a couple times without the pear and it still turned out delicious. the asian pear just adds a hint of sweetness that is different than the brown sugar. but it can definitely be left out if needed!
Hi, this looks super good and I’d love to try it. Do you know if I could cook it in the crockpot?
hi! yes, i’d cook it on low for 6-8 hours.