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Korean Style Pot Roast Recipe

Korean Style Pot Roast Recipe
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★★★★★

5.2 from 7 reviews

This Korean Style Pot Roast is a tender, flavorful beef dish infused with classic Korean ingredients like gochujang and soy sauce. Slow-cooked until melt-in-your-mouth tender, it’s perfect served over steamed rice with a garnish of fresh cilantro and a side of spicy 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
  • 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
  • Fresh cilantro, for garnish
  • Kimchi, for serving

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature to cook the pot roast evenly and develop deep flavor.
  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. This process is essential for creating a rich, flavorful crust. Once browned, remove the beef and set aside.
  3. Cook Aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook until softened, about 4 minutes. Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute. If the mixture begins to stick or brown too much, add a splash of beef broth to deglaze the pot and lift up any flavorful browned bits.
  4. Mix Sauces: Stir in the gochujang, brown sugar, and soy sauce until well combined. Return the browned beef and any juices accumulated back to the pot. Add the remaining beef broth and bring the mixture to a gentle simmer on the stovetop.
  5. Bake: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours or until the beef is tender and can be easily shredded with a fork.
  6. Serve: Once cooked, shred the beef if desired for easy eating. Serve the pot roast with freshly cooked rice, garnish with fresh cilantro, and offer kimchi on the side for an authentic Korean touch.

Notes

  • Gochujang adds a spicy, slightly sweet flavor; adjust quantity to your heat preference.
  • Use soy sauce or coconut aminos for a gluten-free option.
  • Beef broth can be homemade or store-bought; low-sodium is preferable if watching salt intake.
  • For extra tenderness, cook longer at a lower temperature if time permits.
  • Leftovers reheat well and can be frozen for up to 3 months.

Nutrition

Keywords: Korean pot roast, gochujang beef, braised beef recipe, Korean dinner, Korean comfort food, spicy beef stew

Find it online: https://thehungrymason.com/korean-style-pot-roast-recipe/