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Irresistible Korean Pot Roast Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/irresistible-korean-pot-roast-recipe/