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Korean Style Pot Roast Recipe

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3.9 from 3 reviews

This Korean Style Pot Roast is a tender, flavorful beef dish simmered in a rich, spicy gochujang sauce, enhanced with garlic, ginger, and sweet onion. Perfect for a comforting family meal served over rice, accompanied by fresh cilantro and tangy kimchi.

  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings

Ingredients

Beef and Seasoning

  • 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon vegetable oil

Aromatics and Sauce

  • 1 sweet onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons gochujang paste
  • ¼ cup brown sugar
  • ½ cup low-sodium soy sauce or tamari
  • 2 cups beef stock

To Serve

  • Cooked rice
  • Fresh cilantro
  • Kimchi

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) with a rack positioned in the lower third of the oven.
  2. Season and Brown Beef: Pat the chuck roast pieces dry and season them evenly with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Once the oil glistens, add the beef in batches and brown all sides for about 10 minutes. Remove browned beef and set aside on a plate.
  3. Sauté Aromatics: Lower heat to medium and add sliced onions to the Dutch oven. Cook, stirring occasionally, until onions soften, approximately 4 minutes. Add chopped garlic and grated ginger, cooking and stirring until fragrant, about 1 more minute. If ingredients start to brown too fast, pour in ¼ cup beef stock and scrape up browned bits from the bottom.
  4. Make Sauce: Stir in gochujang paste, brown sugar, and soy sauce until well combined with the onion mixture.
  5. Simmer Meat and Sauce: Return the beef along with any juices to the Dutch oven. Add remaining beef stock and bring to a simmer on the stovetop. Let the liquid reduce slightly for about 5 minutes.
  6. Oven Cook: Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 2 hours until the meat is very tender and can be easily shredded with a fork.
  7. Serve: Serve the Korean style pot roast family-style over cooked rice, garnished with fresh cilantro and a side of kimchi for added flavor contrast.

Notes

  • For best results, use a well-marbled chuck roast to ensure tender, flavorful meat.
  • You can substitute beef stock with vegetable broth if preferred, but the flavor may be less rich.
  • If you want extra heat, add more gochujang or a pinch of red pepper flakes when making the sauce.
  • The pot roast can be made a day ahead; flavors deepen after resting in the refrigerator overnight.
  • Leftovers store well and can be reheated gently on the stovetop or in the oven.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Korean

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