Irresistible Korean Pot Roast Recipe

Introduction

This irresistible Korean pot roast is a flavorful and comforting dish that brings tender, braised beef infused with spicy gochujang and fragrant aromatics. Perfect for a family dinner, it pairs beautifully with rice, fresh cilantro, and tangy kimchi for a complete meal.

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
• fresh cilantro, for garnish
• cooked rice, for serving
• kimchi, for serving

Instructions

1. Step 1: Preheat your oven to 350°F with the rack in the lower third. Pat the chuck roast pieces dry, then season them thoroughly with kosher salt. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers. Working in batches, brown the beef on all sides, about 10 minutes, then transfer the browned beef to a plate.
2. Step 2: Lower the heat to medium and add the sliced sweet onion to the Dutch oven. Cook while stirring occasionally until softened slightly, about 4 minutes. Add the minced garlic and grated ginger, cooking about 1 minute until fragrant. If the aromatics start to stick or brown too quickly, pour in 1/4 cup of beef stock and scrape up any browned bits from the bottom.
3. Step 3: Stir the gochujang paste, brown sugar, and soy sauce or tamari into the onions and aromatics until well combined. Cook for a minute to meld flavors. Return the browned beef and any collected juices to the Dutch oven, then add the remaining beef stock. Bring to a simmer and cook about 5 minutes to reduce the liquid slightly.
4. Step 4: Cover the Dutch oven and transfer to the preheated oven. Let cook for 2 hours, or until the beef is very tender and easily shredded with a fork. Check and stir halfway through to prevent sticking.
5. Step 5: Once fully tender, serve the pot roast family-style with cooked rice, a scattering of fresh cilantro, and kimchi on the side to add brightness and contrast to the rich flavors.

Tips & Variations

• Use freshly grated ginger for the best flavor and aroma.
• If you prefer milder heat, reduce the amount of gochujang paste or substitute with a mild chili paste.
• For extra richness, add a splash of sesame oil right before serving.
• Swap chuck roast with brisket or short ribs if desired; adjust cooking time accordingly.
• Serve with steamed greens or pickled vegetables for added texture and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if needed to loosen the sauce. This dish can also be frozen for up to 2 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, after browning the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6–8 hours or until the beef is tender.

Is gochujang paste spicy?

Gochujang has a mild to moderate heat with a slightly sweet and savory flavor. You can adjust the amount used to suit your spice preference.

Irresistible Korean Pot Roast Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

This Irresistible Korean Pot Roast features tender, slow-braised chuck roast infused with bold Korean flavors like gochujang, soy sauce, ginger, and garlic. Cooked in a Dutch oven until perfectly shreddable, it’s served with fresh cilantro, rice, and tangy kimchi for a balanced and savory meal packed with comforting and vibrant tastes.

• Author: Rico
• 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 1x2x3x

Beef and Seasoning

• 1 (4 to 5 lb) chuck roast, cut into 3-inch pieces
• 1 tbsp kosher salt (plus extra for seasoning)
• 1 tbsp vegetable oil

Marinade and Sauce

• 1 tbsp grated fresh ginger (freshly grated preferred)
• 1/4 cup brown sugar
• 2 tbsp gochujang paste (Korean brand recommended)
• 1/2 cup low-sodium soy sauce or tamari
• 2 cups beef stock (divided)
• 6 garlic cloves, finely minced

Vegetables and Garnish

• 1 sweet onion, thinly sliced
• Fresh cilantro, for garnish
• Cooked rice, for serving
• Kimchi, for serving

Instructions

1. Preheat Oven and Prepare Beef: Preheat your oven to 350°F and place the rack in the lower third. Pat the chuck roast pieces dry with paper towels and season them thoroughly with kosher salt to ensure a flavorful crust during browning.
2. Brown the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown all sides of the beef pieces, about 10 minutes total. Transfer browned beef to a plate to rest.
3. Sauté Onions and Aromatics: Lower heat to medium, add sliced sweet onion to the Dutch oven, and cook while stirring occasionally until slightly softened, about 4 minutes. Add minced garlic and grated ginger, cooking about 1 minute until fragrant. If the aromatics start to stick or brown too fast, pour in 1/4 cup beef stock and scrape the bottom to loosen browned bits that add flavor.
4. Create Sauce Base: Stir in gochujang paste, brown sugar, and soy sauce or tamari to the onion and aromatics mixture. Cook for about 1 minute, allowing the flavors to meld together and deepen.
5. Combine Beef and Liquid: Return the browned beef along with any juices to the Dutch oven. Add the remaining beef stock and bring the mixture to a simmer, letting it cook for 5 minutes to slightly reduce the liquid and concentrate flavors.
6. Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the pot roast for 2 hours, or until the beef is very tender and easily shredded with a fork. Check and stir halfway through cooking to prevent sticking or burning.
7. Serve: Once the beef is tender and well-flavored, serve the pot roast family-style over cooked rice. Garnish with fresh cilantro and serve alongside kimchi to add a bright, tangy contrast to the rich meat.

Notes

• Use freshly grated ginger for the best aroma and flavor.
• Adjust the amount of gochujang paste for spice preference.
• Brown the beef in batches to ensure a good sear and prevent steaming.
• Low-sodium soy sauce helps control the salt level in the dish.
• Kimchi adds a traditional Korean tang that complements the rich pot roast.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Korean pot roast, gochujang beef, slow braised beef, Korean comfort food, Dutch oven pot roast, kimchi, Korean dinner recipe