Irresistible Korean Pot Roast Recipe
Introduction
This Irresistible Korean Pot Roast is a flavorful twist on classic comfort food. Rich, tender beef slowly braised in a spicy, savory sauce makes for an unforgettable meal. Perfect for a cozy dinner, it pairs beautifully with rice and tangy kimchi.
Ingredients
- 1 tbsp grated fresh ginger (freshly grated preferred)
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 2 tbsp gochujang paste (Korean brand recommended)
- 1 tbsp vegetable oil
- 1/2 cup low-sodium soy sauce or tamari
- 6 garlic cloves, finely minced
- 2 cups beef stock
- 1 sweet onion, thinly sliced
- 1 (4 to 5 lb) chuck roast, cut into 3-inch pieces
For serving:
- fresh cilantro
- cooked rice
- kimchi
Instructions
- Step 1: Preheat your oven to 350°F with the rack in the lower third. Pat the chuck roast pieces dry and season thoroughly with kosher salt. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef on all sides in batches (about 10 minutes), then transfer to a plate.
- Step 2: Lower heat to medium and add the sliced onion to the Dutch oven. Cook, stirring occasionally, until softened, about 4 minutes. Add garlic and grated ginger, cooking for 1 minute until fragrant. If sticking or browning too fast, pour in 1/4 cup beef stock and scrape browned bits from the bottom.
- Step 3: Stir in gochujang paste, brown sugar, and soy sauce or tamari until well combined. Cook the mixture for 1 minute to develop flavors. Return the browned beef and juices to the Dutch oven and add the remaining beef stock. Bring to a simmer and cook for about 5 minutes to reduce the liquid slightly.
- Step 4: Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 hours, or until beef is very tender and easily shredded with a fork. Check and stir halfway through to prevent sticking.
- Step 5: Once tender, serve family-style with cooked rice, fresh cilantro, and kimchi for a balanced and flavorful meal.
Tips & Variations
- Use freshly grated ginger for the best aromatic flavor.
- If gochujang is too spicy, reduce the amount slightly or balance with a bit more brown sugar.
- Substitute chuck roast with brisket for a different but equally tender result.
- Add a splash of rice vinegar during cooking for a subtle tang.
Storage
Store leftover pot roast 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 beef stock if needed to keep the sauce moist. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe in a slow cooker?
Yes, you can brown the beef and sauté the aromatics on the stovetop, then combine everything in a slow cooker. Cook on low for 6 to 8 hours until the beef is tender.
What can I serve instead of rice?
This pot roast pairs well with mashed potatoes, noodles, or even steamed vegetables for a low-carb option.
PrintIrresistible Korean Pot Roast Recipe
This irresistibly tender Korean pot roast is a flavor-packed, slow-braised chuck roast infused with a savory and slightly spicy gochujang-based sauce. Perfect for a comforting family meal, it is served with fragrant rice, fresh cilantro, and tangy kimchi, combining traditional Korean flavors with classic braised beef.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Ingredients
For the Pot Roast:
- 1 tbsp grated fresh ginger (freshly grated preferred)
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 2 tbsp gochujang paste (Korean brand preferred)
- 1 tbsp vegetable oil
- 1/2 cup low-sodium soy sauce or tamari
- 6 garlic cloves, finely minced
- 2 cups beef stock
- 1 sweet onion, thinly sliced
- 1 (4 to 5 lb) chuck roast, cut into 3-inch pieces
For Serving:
- Fresh cilantro
- Cooked rice
- Kimchi
Instructions
- Preheat and brown the beef: Preheat your oven to 350°F placing the rack in the lower third. Pat the chuck roast pieces dry and season thoroughly with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef pieces on all sides in batches for about 10 minutes total, then transfer the beef to a plate.
- Sauté the onions and aromatics: Lower heat to medium and add sliced sweet onion to the Dutch oven. Cook while stirring occasionally until the onions soften slightly, about 4 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. If ingredients start sticking or browning too fast, pour in 1/4 cup beef stock and scrape up the browned bits to enhance flavor.
- Create the sauce: Stir in gochujang paste, brown sugar, and soy sauce or tamari with the onions and aromatics. Cook for one minute to meld flavors. Return the browned beef and any accumulated juices back to the Dutch oven, then add the remaining beef stock.
- Simmer and braise: Bring everything up to a simmer on the stovetop and cook for 5 minutes to slightly reduce the liquid. Cover the Dutch oven with its lid and transfer to the preheated oven. Cook for 2 hours, or until the beef is very tender and easily shredded with a fork. Stir halfway through cooking to prevent sticking.
- Serve: Once tender, serve the pot roast family-style with cooked rice, a generous scattering of fresh cilantro, and a side of kimchi. The fresh and tangy accompaniments complement the rich, savory beef beautifully.
Notes
- Patting the beef dry before browning helps create a better crust and deeper flavor.
- Using a Korean brand of gochujang paste ensures authentic flavor and spice level.
- Check halfway through oven braising to stir and ensure nothing is sticking to the bottom.
- Serve with rice and kimchi to balance the rich, spicy notes of the pot roast.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: Korean pot roast, gochujang beef, braised chuck roast, Korean comfort food, spicy beef stew, easy Korean recipe
