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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.