Korean Beef Stew - Cooking Like Kate

Whisk soy sauce, brown sugar, gochujang, ginger, garlic, sesame oil, rice vinegar, and mirin. Stir in star anise and cloves. Toss beef to coat. Cover and refrigerate 8–24 hours.
2-3 lb chuck roast, 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp gochujang, 1 tbsp fresh ginger, 6 cloves garlic, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 tbsp mirin, 2 star anise, 4 whole cloves
Heat oven to 325°F. Lift beef from marinade (reserve marinade). Pat beef dry.
Heat skillet over medium-high. Add avocado oil. Sear beef in batches until well browned, 6–8 min per batch. Return all beef to skillet.
2 tbsp avocado oil
Pour in reserved marinade. Simmer 2–3 min, scraping up browned bits.
Add 1 cup beef stock (liquid should reach halfway up meat; add more if needed). Cover and transfer to oven for 1½ hours. At 45 minutes in, stir in baby carrots. At 75–90 minutes in, add shiitakes and bell peppers.
1 cup beef stock, 1 cup baby carrots, 8 oz shiitake mushrooms, 1 bell peppers
Check beef; if not fork-tender, continue baking 15–30 minutes, covered. Remove star anise and cloves. For a thicker glaze, simmer on the stove 5–10 min uncovered.
Taste and adjust with a pinch of brown sugar or splash of vinegar. Garnish with cilantro.

Pat beef very dry before searing for deeper browning and richer flavor.
Add carrots at 45 minutes and shiitakes or bell peppers in the last 20–30 minutes for best texture.
Keep liquid halfway up the meat; add a splash of stock or water if the braise looks dry.
To thicken, reduce uncovered or stir in a small cornstarch slurry near the end.
Want more heat? Add a pinch of gochugaru or an extra spoon of gochujang.
Make-ahead tip: chill overnight, lift the fat cap, and reheat gently for deeper flavor.
If beef isn’t fork-tender, keep braising; time varies by cut size and oven.