Korean-Style Roast Beef — Bulgogi-Inspired Chuck Roast with Scallion Sesame Sauce

How to Make Korean-Style Roast Beef — Bulgogi-Inspired Chuck Roast with Scallion Sesame Sauce

1. 1

   Step 1: Make the bulgogi-style marinade and marinate the roast

   Whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic and ginger in a bowl. Reserve 2 tablespoons of the mixture for finishing, then coat the roast with the remaining marinade, place in a covered container or zip-top bag, and refrigerate for at least 30 minutes or up to overnight (bring to room temperature 30 minutes before cooking).

   For this step

   • 3 lbchuck roast
   • 3/4 cuplow-sodium soy sauce
   • 1/4 cuppacked brown sugar
   • 2 tbspgochujang (Korean chili paste)
   • 2 tbspsesame oil
   • 6 clovesgarlic, minced
   • 1 1/2 tbspfresh ginger, minced
   
2. 2

   Step 2: Sear the roast

   Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering; add the marinated roast (wipe off excess marinade if it’s dripping) and sear on all sides until deeply browned, about 3–4 minutes per side. Browning builds flavor—don’t rush it—and scrape up any fond in the pot with a wooden spoon.
   
3. 3

   Step 3: Deglaze and add braising liquid

   Pour in about 1/2 cup of the beef broth to deglaze the pot, scraping up browned bits, then add the remaining broth so it comes about halfway up the sides of the roast. Bring the liquid to a gentle simmer over medium heat.

   For this step

   • 2 cupslow-sodium beef broth
   
4. 4

   Step 4: Slow-braise on the stovetop

   Reduce heat to low so the surface barely bubbles, cover the pot, and simmer gently for about 3½–4 hours, turning the roast once or twice until the meat is fork-tender. Check every 45–60 minutes to ensure it’s not boiling dry; add a splash of water or broth if needed.
   
5. 5

   Step 5: Rest and prepare to serve

   Transfer the roast to a cutting board and tent loosely with foil; let rest 15–20 minutes so juices redistribute. For serving, slice thinly against the grain or shred with forks depending on preference.
6. 6

   Step 6: Make the scallion-sesame sauce and finish

   Thinly slice the scallions on a sharp bias and combine with toasted sesame seeds and the reserved 2 tablespoons of marinade; whisk in 1–2 tablespoons of warm braising liquid and a drizzle of sesame oil to loosen. Spoon the scallion-sesame sauce over sliced beef and serve with steamed rice or greens.

   For this step

   • 6 stalksscallions (green onions)
   • 2 tbsptoasted sesame seeds
   

1. Whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic and ginger in a bowl. Reserve 2 tablespoons of the mixture for finishing, then coat the roast with the remaining marinade, place in a covered container or zip-top bag, and refrigerate for at least 30 minutes or up to overnight (bring to room temperature 30 minutes before cooking).
2. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering; add the marinated roast (wipe off excess marinade if it’s dripping) and sear on all sides until deeply browned, about 3–4 minutes per side. Browning builds flavor—don’t rush it—and scrape up any fond in the pot with a wooden spoon.
3. Pour in about 1/2 cup of the beef broth to deglaze the pot, scraping up browned bits, then add the remaining broth so it comes about halfway up the sides of the roast. Bring the liquid to a gentle simmer over medium heat.
4. Reduce heat to low so the surface barely bubbles, cover the pot, and simmer gently for about 3½–4 hours, turning the roast once or twice until the meat is fork-tender. Check every 45–60 minutes to ensure it’s not boiling dry; add a splash of water or broth if needed.
5. Transfer the roast to a cutting board and tent loosely with foil; let rest 15–20 minutes so juices redistribute. For serving, slice thinly against the grain or shred with forks depending on preference.
6. Thinly slice the scallions on a sharp bias and combine with toasted sesame seeds and the reserved 2 tablespoons of marinade; whisk in 1–2 tablespoons of warm braising liquid and a drizzle of sesame oil to loosen. Spoon the scallion-sesame sauce over sliced beef and serve with steamed rice or greens.