Korean Style Pot Roast Recipe
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.
- 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
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
- Prepare the roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides to enhance flavor.
- 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.
- Sauté aromatics: In the same pot, add sliced onions, minced garlic, and ginger. Sauté for 3–4 minutes until fragrant and onions soften.
- 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.
- Deglaze the pot: Pour in beef broth and stir well, scraping the bottom of the pot to loosen any browned bits for added flavor.
- Combine roast and vegetables: Return the seared roast to the pot and arrange the carrot chunks around it within the sauce.
- 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.
- 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.
- Shred or slice: Remove the roast from the pot and slice or shred it as preferred for serving.
- 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
Find it online: https://dinewithdylan.com/korean-style-pot-roast-recipe/
