Irresistible 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
Scale
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
