Korean Stout Pulled Beef

Name: Korean Stout Pulled Beef
Ingredients: ½ small napa cabbage, shredded, about 4 cups (280 g); 4 scallions, julienned lengthwise; 4 scallions, julienned lengthwise; 4 radishes, shaved and quartered; 1 cup (142 g) kimchi, drained and chopped; 1 garlic clove, grated; ⅓ cup (75 g) Kewpie mayo or Fresh Mayonnaise; ⅓ cup (75 g) Kewpie mayo or Fresh Mayonnaise; 1 tablespoon (11 g) Dijon mustard; Juice of 1 lemon; 2 tablespoons (30 g) gochugaru (Korean chili flakes), optional for heat; Salt to taste; 1 chuck roast, about 3 to 4 pounds (1.4 to 1.8 kg); 1 bottle (12 ounces [355 ml]) dark stout beer; ½ cup (115 g) brown sugar; ¼ cup (80 g) maple syrup; ¼ cup (59 ml) soy sauce; ½ cup (120 g) ketchup; 3 tablespoons (45 g) gochujang (Korean chili paste); 1 tablespoon (15 ml) Worcestershire sauce; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ sweet onion, sliced thin; 1 cup (235 ml) beef broth; 8 to 10 buns or rolls (see bread recommendations); 8 to 10 buns or rolls (see bread recommendations); Softened butter, for toasting; Fresh Pickles or Quick Pickles; Fresh Pickles or Quick Pickles; Brioche buns

Preparation info

Makes
8 to 10
Sandwiches

Difficulty
Easy

Appears in

Epic BBQ Sandwiches

By Brad Prose

Published 2026

About

This sandwich will have you loosening your belt and reaching for another beer. We’re talking slow-smoked chuck roast braised and shredded to perfection, drenched in a spicy stout sauce that ignites your taste buds. The crunchy kimchi slaw cuts through the richness of the beef, balancing everything out for the perfect bite. It’s juicy, savory, and packs just the right amount of heat.

Ingredients

Sandwich

Ingredients

Method