Preparation

• 1.

  Heat the vegetable oil in a large pot over medium-high heat.

• 2.

  Season the beef pieces with salt and pepper, then add them to the pot, browning on all sides. Remove the beef and set aside.

• 3.

  In the same pot, add the sliced onion, garlic, and ginger; sauté until fragrant and translucent, about 5 minutes.

• 4.

  Stir in the gochujang, soy sauce, sesame oil, brown sugar, and rice vinegar, cooking for another 2 minutes until well combined.

• 5.

  Return the beef to the pot and add the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.

• 6.

  Add the sliced carrots to the pot about 20 minutes before finishing cooking, allowing them to soften but retain some texture.

• 7.

  Once cooked, taste and adjust seasoning if necessary.

• 8.

  Serve the spicy braised beef over steamed rice, garnished with chopped green onions and sesame seeds.