Delicious Korean Style Pot Roast served with vegetables and sauce.

Korean Style Pot Roast

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Why Make This Recipe

Korean Style Pot Roast is a delicious twist on a classic dish. This recipe brings vibrant flavors and tender meat that melts in your mouth. The combination of gochujang, garlic, and ginger gives it a unique taste that sets it apart from traditional pot roast. Plus, it’s easy to make, making it a great choice for both family dinners and special occasions.

How to Make Korean Style Pot Roast

Ingredients

  • 1 (4 to 5 pound) chuck roast, cut into 3 inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 sweet onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons gochujang paste
  • 1/4 cup brown sugar
  • 1/2 cup low-sodium soy sauce or tamari
  • 2 cups beef stock
  • Cooked rice, for serving
  • Fresh cilantro, for serving
  • Kimchi, for serving

Directions

  1. Preheat the oven to 350 degrees F.
  2. Pat the beef dry and season it with salt.
  3. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pieces of meat in batches and brown them for about 10 minutes. Transfer the browned meat to a plate.
  4. Reduce the heat to medium. Add the sliced onions to the pot and cook for 4 minutes until they soften.
  5. Add the chopped garlic and grated ginger, cooking until fragrant.
  6. Stir in the gochujang, brown sugar, and soy sauce. Mix well.
  7. Return the meat to the pot along with any juices. Add the remaining beef stock and bring everything to a simmer.
  8. Cover the pot and cook in the oven for 2 hours until the meat is tender.
  9. Serve the pot roast with cooked rice, fresh cilantro, and kimchi.

For a slow cooker, follow similar steps but cook on HIGH for 6 hours or LOW for 8-9 hours. For an Instant Pot, brown the meat and onions first, then pressure cook for 1 hour.

How to Serve Korean Style Pot Roast

Korean Style Pot Roast is best served hot. Spoon the tender meat and savory sauce over cooked rice. Garnish with fresh cilantro and a side of kimchi for an authentic touch. This dish is perfect for gatherings and will surely impress your guests.

How to Store Korean Style Pot Roast

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If you want to store it for longer, consider freezing the pot roast. It can last in the freezer for up to 3 months. Just remember to let it cool completely before placing it in a freezer-safe container.

Tips to Make Korean Style Pot Roast

  • Be sure to brown the meat well to develop flavor.
  • Use low-sodium soy sauce to control saltiness.
  • If you like it spicier, add more gochujang or some red pepper flakes.
  • For a richer flavor, let the pot roast sit overnight in the fridge before reheating.

Variation

You can switch up the ingredients by adding vegetables like carrots or potatoes to the pot for a complete meal. For a lighter version, use chicken instead of beef.

FAQs

1. Can I use a different cut of meat?
Yes, you can use brisket or round roast if you prefer. Just adjust the cooking time as needed for the different cuts.

2. Is there a vegetarian option for this recipe?
You can make a vegetarian version using mushrooms or tempeh. Substitute the beef stock with vegetable stock for the sauce.

3. How can I make it spicier?
Add extra gochujang or sprinkle in some chili flakes during the cooking process for added heat.

Korean Style Pot Roast

A delicious twist on a classic dish, this Korean Style Pot Roast features vibrant flavors and tender meat that melts in your mouth, thanks to the combination of gochujang, garlic, and ginger.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 each 4 to 5 pound chuck roast, cut into 3 inch pieces Use a well-marbled roast for better flavor.
  • 1 tablespoon kosher salt Adjust based on personal preference.
  • 1 tablespoon vegetable oil For browning the meat.
  • 1 each sweet onion, thinly sliced Adds sweetness to the dish.
  • 6 cloves garlic, finely chopped Freshly chopped for the best flavor.
  • 1 tablespoon grated fresh ginger Enhances the dish's aromatic profile.
  • 2 tablespoons gochujang paste Adjust based on desired spiciness.
  • 1/4 cup brown sugar Balances the flavors.
  • 1/2 cup low-sodium soy sauce or tamari Use tamari for a gluten-free option.
  • 2 cups beef stock Adds depth of flavor.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Pat the beef dry and season it with salt.
Browning the Meat
  1. Heat the vegetable oil in a Dutch oven over medium-high heat.
  2. Add the pieces of meat in batches and brown them for about 10 minutes.
  3. Transfer the browned meat to a plate.
Cooking the Aromatics
  1. Reduce the heat to medium.
  2. Add the sliced onions to the pot and cook for 4 minutes until they soften.
  3. Add the chopped garlic and grated ginger, cooking until fragrant.
Saucing and Simmering
  1. Stir in the gochujang, brown sugar, and soy sauce. Mix well.
  2. Return the meat to the pot along with any juices.
  3. Add the remaining beef stock and bring everything to a simmer.
  4. Cover the pot and cook in the oven for 2 hours until the meat is tender.
Serving
  1. Serve the pot roast with cooked rice, fresh cilantro, and kimchi.

Notes

Be sure to brown the meat well to develop flavor. Use low-sodium soy sauce to control saltiness. If you like it spicier, add more gochujang or some red pepper flakes. For a richer flavor, let the pot roast sit overnight in the fridge before reheating. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.