Korean Style Pot Roast Recipe

Introduction

This Korean Style Pot Roast combines tender, slow-braised beef with a flavorful sauce featuring gochujang and soy. It’s a comforting dish perfect for a cozy dinner, offering a delicious balance of savory, sweet, and spicy notes.

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 it with salt and pepper evenly on all sides.
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 it aside.
3. Step 3: In the same pot, sauté the sliced onion, minced garlic, and minced ginger for 3 to 4 minutes until softened and fragrant.
4. Step 4: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing well to combine the flavors.
5. Step 5: Pour in the beef broth and stir, scraping the bottom of the pot to deglaze and loosen any browned bits.
6. Step 6: Return the roast to the pot and arrange the carrot chunks around it.
7. Step 7: Cover the Dutch oven and braise in a preheated oven at 325°F (163°C) for 3 to 3.5 hours, or until the meat is fork-tender.
8. Step 8: Once cooked, skim off any excess fat, drizzle the sesame oil over the roast, and garnish with chopped green onions and optional cilantro.
9. Step 9: Slice or shred the roast according to your preference.
10. Step 10: Serve the pot roast hot, ideally over steamed rice or mashed potatoes for a complete meal.

Tips & Variations

• For extra depth, marinate the roast in the soy sauce, gochujang, and ginger mixture for a few hours before cooking.
• Add mushrooms or potatoes along with the carrots for more hearty vegetables.
• If you prefer less heat, reduce the amount of gochujang or substitute with a milder chili paste.
• Use a slow cooker set to low for 6–8 hours as an alternative cooking method.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze in a sealed container for up to 3 months and 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?

Yes, other tough cuts suitable for braising, like brisket or round roast, can be used. Adjust cooking time as needed to ensure tenderness.

Is gochujang spicy?

Gochujang has a moderate heat level along with sweetness and umami. You can adjust the amount based on your spice preference or substitute with a milder chili paste if desired.

Korean Style Pot Roast Recipe

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★★★★★

4.9 from 76 reviews

This Korean Style Pot Roast is a flavorful and tender beef dish, slow-braised with a savory blend of soy sauce, gochujang chili paste, and aromatic vegetables. Perfectly cooked until fork-tender, it’s garnished with fresh green onions and cilantro, offering a delicious fusion of Korean-inspired flavors. Enjoy it served hot over rice or mashed potatoes for a comforting meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 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 and Season the Roast: Pat the chuck roast dry using paper towels, then season all sides generously with salt and pepper to enhance the flavor.
2. Sear the Roast: Heat a Dutch oven over medium-high heat. Place the chuck roast in the pot and sear on all sides until a rich golden-brown crust forms, about 3-4 minutes per side. Remove the roast from the pot and set aside.
3. Sauté Aromatics: In the same pot, add the sliced onions, minced garlic, and fresh ginger. Sauté for 3-4 minutes until fragrant and the onions are softened, stirring frequently to prevent burning.
4. Add Sauce Ingredients: Stir in gochujang chili paste, soy sauce, brown sugar, and rice vinegar, mixing well to combine all the flavors with the aromatics.
5. Deglaze the Pot: Pour in the beef broth and stir thoroughly, scraping the bottom of the pot to loosen any browned bits, which add depth to the sauce.
6. Return Roast and Add Carrots: Place the seared chuck roast back into the pot and surround it with the peeled and chunked carrots.
7. Braise the Roast: Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F (163°C). Allow to braise for 3 to 3.5 hours until the meat is fork-tender and falling apart easily.
8. Finish and Garnish: Remove the pot from the oven and skim off any excess fat from the surface. Drizzle the sesame oil over the roast and vegetables. Sprinkle chopped green onions and optional cilantro for a fresh finish.
9. Slice or Shred: Carefully remove the roast from the pot and either slice into pieces or shred with forks, depending on your preference.
10. Serve: Serve the Korean style pot roast hot, ideally over cooked rice or creamy mashed potatoes for a complete, comforting meal.

Notes

• For a spicier dish, increase the amount of gochujang chili paste to taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
• Using a Dutch oven is recommended to ensure even heat distribution during braising.
• If you prefer, substitute chuck roast with brisket or another braising cut for similar results.
• Optional cilantro garnish adds freshness but can be omitted if unavailable.

Keywords: Korean pot roast, gochujang beef, braised beef, Korean chili paste, comforting roast recipe