Korean Style Pot Roast Recipe

Introduction

This Korean Style Pot Roast is a comforting and flavorful dish that combines tender beef with a spicy, savory sauce. Perfect for a cozy dinner, it’s easy to prepare and delivers rich, deep flavors that everyone will love.

Ingredients

• 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
• 1 tbsp kosher salt
• 1 tbsp vegetable oil
• 1 sweet onion, sliced
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• ¼ cup brown sugar
• ½ cup soy sauce (or coconut aminos)
• 2 cups beef broth
• Cooked rice, for serving
• Fresh cilantro, for garnish
• Kimchi, for serving

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to prepare for even cooking.
2. Step 2: Season the beef pieces with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 10 minutes total, until all sides have a deep crust. Remove the beef and set aside.
3. Step 3: Reduce heat to medium and cook the sliced onions in the same pot until softened, about 4 minutes. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute. If the mixture starts to brown, add a splash of beef broth to deglaze the pot.
4. Step 4: Add gochujang, brown sugar, and soy sauce to the pot, stirring until well combined.
5. Step 5: Return the browned beef and any juices back to the pot. Pour in the remaining beef broth and bring to a simmer.
6. Step 6: Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 hours, or until the beef is tender and shreds easily.
7. Step 7: Once cooked, shred the beef if desired. Serve over cooked rice, garnish with fresh cilantro, and enjoy with kimchi on the side.

Tips & Variations

• For extra depth, marinate the beef in the sauce mixture for 1-2 hours before cooking.
• Swap gochujang for a milder chili paste if you prefer less heat.
• Add vegetables like carrots or potatoes to the pot before baking for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after browning the beef and cooking the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until tender.

Is there a substitute for gochujang?

If you can’t find gochujang, mix miso paste with a bit of chili powder and a touch of honey for a similar sweet and spicy flavor.

Korean Style Pot Roast Recipe

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★★★★★

4.7 from 557 reviews

• Author: Mariam
• Total Time: 2 hours 30 minutes
• Yield: 6 to 8 servings 1x

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Description

This Korean Style Pot Roast offers a tender, flavorful beef chuck roast simmered in a delicious blend of Korean chili paste, garlic, ginger, soy sauce, and brown sugar. Slow-baked to perfection, this dish is perfect served over steamed rice with fresh cilantro and kimchi for an authentic Korean-inspired meal.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
• 1 tbsp kosher salt

For Searing

• 1 tbsp vegetable oil

Aromatics and Sauce

• 1 sweet onion, sliced
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• ¼ cup brown sugar
• ½ cup soy sauce (or coconut aminos)
• 2 cups beef broth

To Serve

• Cooked rice, for serving
• Fresh cilantro, for garnish
• Kimchi, for serving

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Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to evenly cook the pot roast.
2. Brown the Beef: Season the beef pieces with kosher salt. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef pieces in batches, browning all sides for about 10 minutes to develop a deep, flavorful crust. Remove the browned beef from the pot and set aside.
3. Cook Aromatics: Reduce heat to medium. Add the sliced onions to the pot and cook until softened, about 4 minutes. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute. If the mixture starts to brown, add a splash of beef broth to deglaze the pot, scraping up any browned bits.
4. Mix Sauces: Stir gochujang, brown sugar, and soy sauce into the pot until well combined. Return the browned beef and any juices back to the pot. Add the remaining beef broth and bring the mixture to a simmer.
5. Bake: Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 hours or until the beef is tender and easily shredded with a fork.
6. Serve: Once cooked, shred the beef if desired. Serve the pot roast over cooked rice, garnish with fresh cilantro, and offer kimchi on the side.

Notes

• For a spicier dish, increase the amount of gochujang slightly.
• You can substitute soy sauce with coconut aminos for a gluten-free option.
• Use a heavy Dutch oven or oven-safe pot to retain heat evenly.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
• For added depth, consider searing the beef in batches to avoid overcrowding the pan.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Korean

Keywords: Korean pot roast, beef pot roast, gochujang beef, Korean beef recipe, slow baked beef, comfort food, Korean cuisine