Korean Style Pot Roast Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- Return Roast and Add Carrots: Place the seared chuck roast back into the pot and surround it with the peeled and chunked carrots.
- 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.
- 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.
- Slice or Shred: Carefully remove the roast from the pot and either slice into pieces or shred with forks, depending on your preference.
- 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
Find it online: https://kitchenbyrita.com/korean-style-pot-roast-recipe/
