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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to evenly cook the pot roast.
- 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.
- 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.
- 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.
- 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.
- 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
