Korean-inspired braised beef stew with gochujang

Pull the chuck apart along the seams between the muscles and trim away the intermuscular fat and any very thick connective tissue; keep the trimmings.

Cut the meat into large chunks and brown them quickly.

Add sliced green onions and let them brown briefly, then deglaze with enough water to almost cover the meat.

Add a little soy sauce instead of salting the meat, a big spoonful of gochujang and the carrots.

Simmer covered for a couple of hours.

When the meat is just starting to go soft, uncover so the sauce reduces to a thick glaze by the time the meat is falling apart.

Adjust with more soy sauce, a squeeze of lime juice and a little spoonful of sugar.

Serve with rice shaped in a bowl, cilantro on the side.