Korean Style Pot Roast Recipe

Introduction

This Korean Style Pot Roast transforms a classic comfort dish with bold, savory flavors inspired by Korean cuisine. Tender chuck roast braised with gochujang, soy sauce, and aromatic spices makes for a rich and satisfying meal perfect for family dinners or special occasions.

Ingredients

• 3–4 lbs chuck roast
• 3 carrots, peeled and cut into chunks
• 1 large onion, sliced
• 5 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 cup beef broth
• 2 green onions, chopped (for garnish)
• 2 tablespoons chopped cilantro, optional

Instructions

1. Step 1: Pat the chuck roast dry and season all over with salt and pepper.
2. Step 2: Heat a Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. Remove the roast and set aside.
3. Step 3: In the same pot, add the sliced onion, minced garlic, and minced ginger. Sauté for 3 to 4 minutes until fragrant and softened.
4. Step 4: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing well to combine all the flavors.
5. Step 5: Pour in the beef broth and stir to deglaze the pot, scraping up any browned bits from the bottom.
6. Step 6: Return the roast to the pot and arrange the carrot chunks around it.
7. Step 7: Cover the pot with a lid and braise in a preheated oven at 325°F for 3 to 3.5 hours, until the roast is fork-tender.
8. Step 8: Remove the roast and carrots. Skim any excess fat from the surface of the sauce, then drizzle sesame oil over the roast.
9. Step 9: Slice or shred the roast as desired.
10. Step 10: Serve the pot roast hot over rice, mashed potatoes, or in wraps, garnished with chopped green onions and cilantro if using.

Tips & Variations

• For extra depth, marinate the roast in soy sauce and garlic for a few hours before cooking.
• Substitute gochujang with a mixture of chili paste and a touch of miso for a milder, savory flavor.
• Use a slow cooker to prepare this dish by cooking on low for 8 hours for a hands-off approach.
• Add mushrooms or daikon radish alongside the carrots for additional texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened. This pot roast can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast is ideal due to its marbling and toughness, which breaks down during slow cooking. However, brisket or short ribs can also work well if braised properly.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and fermented flavor. If you prefer less spice, start with less and adjust to taste, or substitute with a mild chili paste.

Korean Style Pot Roast Recipe

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★★★★★

4.9 from 124 reviews

This Korean Style Pot Roast is a deliciously tender and flavorful beef dish, slow-braised with traditional Korean ingredients like gochujang and sesame oil. Perfectly cooked until fork-tender, it’s enhanced with garlic, ginger, and a savory soy and brown sugar sauce. Ideal for a comforting meal served over rice, mashed potatoes, or in wraps.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 3–4 lbs chuck roast
• 3 carrots, peeled and cut into chunks
• 1 large onion, sliced
• 5 garlic cloves, minced
• 1 tablespoon fresh ginger, minced

Sauce and Seasonings

• 1/4 cup soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 cup beef broth
• Salt and pepper, to taste

Garnish

• 2 green onions, chopped
• 2 tablespoons chopped cilantro (optional)

Instructions

1. Prepare the roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides to enhance flavor.
2. Sear the beef: Heat a Dutch oven over medium-high heat and sear the roast on all sides until it is browned evenly to lock in juices. Remove the roast and set aside.
3. Sauté aromatics: In the same pot, add sliced onions, minced garlic, and ginger. Sauté for 3–4 minutes until fragrant and onions soften.
4. Add sauces and spices: Stir in gochujang, soy sauce, brown sugar, and rice vinegar, blending well with the sautéed aromatics to develop a rich sauce base.
5. Deglaze the pot: Pour in beef broth and stir well, scraping the bottom of the pot to loosen any browned bits for added flavor.
6. Combine roast and vegetables: Return the seared roast to the pot and arrange the carrot chunks around it within the sauce.
7. Braise: Cover the Dutch oven and place it in a preheated oven at 325°F. Cook for 3 to 3.5 hours until the roast is fork-tender and the flavors meld beautifully.
8. Finish and garnish: Skim off any excess fat from the surface of the sauce, drizzle the sesame oil over the roast, and sprinkle with chopped green onions and optional cilantro.
9. Shred or slice: Remove the roast from the pot and slice or shred it as preferred for serving.
10. Serve: Serve the Korean Style Pot Roast hot, ideally over steamed rice, creamy mashed potatoes, or wrapped in lettuce or tortillas for a delicious meal.

Notes

• For more spice, adjust the quantity of gochujang according to your heat tolerance.
• Make sure to brown the roast well to develop depth of flavor.
• The dish can be made a day ahead; flavors improve with resting.
• Leftovers reheat well and can be used in sandwiches or tacos.
• Use a heavy Dutch oven or oven-safe pot to ensure even braising.

Keywords: Korean pot roast, gochujang beef, braised beef recipe, Korean cuisine, chuck roast recipe