Korean Style Pot Roast Recipe
This Korean Style Pot Roast is a tender, flavorful dish featuring chuck roast simmered with ginger, garlic, gochujang, and soy sauce for a perfect balance of spicy and savory. Slow-cooked in the oven until meltingly soft, it’s served family-style with rice, fresh cilantro, and kimchi for an authentic Korean-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Ingredients
Meat
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
Flavor Base
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
Sauce
- 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
- Preheat the oven: Set your oven to 350°F and position a rack in the lower third of the oven to prepare for slow roasting.
- Brown the beef: Pat the chuck roast pieces dry and season them with kosher salt all over. Heat vegetable oil in a large Dutch oven over medium-high heat. Once hot, brown the beef in batches for about 10 minutes, ensuring each piece is nicely seared on all sides. Transfer browned beef to a plate.
- Sauté aromatics: Lower the heat to medium and add sliced onions to the Dutch oven. Cook, stirring occasionally, until the onions soften a bit, about 4 minutes. Stir in garlic and ginger and cook for another minute until fragrant. If the mixture begins to brown too quickly, pour in ¼ cup of beef stock and scrape the bottom to loosen browned bits.
- Add sauce ingredients: Stir in the gochujang paste, brown sugar, and soy sauce until everything is well combined.
- Combine and simmer: Return the browned beef along with any juices accumulated on the plate back to the Dutch oven. Pour in the remaining beef stock and bring the mixture to a simmer. Let it cook for about 5 minutes to reduce the liquid slightly.
- Oven cook: Cover the Dutch oven with its lid and transfer it to the oven. Let the roast cook slowly for 2 hours, or until the meat is extremely tender and easily shredded with a fork.
- Serve: Dish out the pot roast family-style, accompanied by steamed rice, fresh cilantro leaves, and kimchi for added zest and crunch.
Notes
- For a richer flavor, allow the beef to marinate briefly with the sauce ingredients before browning.
- Use low-sodium soy sauce to control the saltiness of the dish.
- You can substitute beef stock with homemade broth for a more natural taste.
- This dish tastes even better the next day as the flavors meld.
- Leftover pot roast can be shredded and used in sandwiches or tacos.
Find it online: https://justsosavory.com/korean-style-pot-roast-recipe/
