If you’re craving a hearty, comforting dinner with a delicious twist, you’re going to love this Korean Style Pot Roast Recipe. It’s the ultimate crowd-pleaser with tender, melt-in-your-mouth beef enriched by bold, savory-sweet flavors from gochujang and ginger. Trust me, once you try it, this recipe will become a staple for cozy nights in and special gatherings alike.

❣️

Why You’ll Love This Recipe

  • Deep, layered flavors: The combination of garlic, ginger, and gochujang gives the roast an irresistible Korean-inspired punch.
  • Tender, fork-shredded beef: Slow cooking makes the chuck roast super tender every single time.
  • Flexible cooking methods: Whether you prefer oven, slow cooker, or Instant Pot, this recipe adapts to your lifestyle.
Korean Style Pot Roast, Korean inspired beef dish, tender beef stew, slow cooker Korean pot roast, easy Korean beef recipe - The image shows a black cast iron pot filled with dark brown braised meat chunks in a thick reddish-brown sauce. The meat pieces have a glossy texture and are mixed with soft caramelized onions that blend into the sauce. The dish is garnished with bright green sliced scallions and a sprinkling of beige sesame seeds on top. A metal spoon with a wooden handle is partially submerged in the pot on the right side. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Korean Style Pot Roast Recipe lies in its simple yet impactful ingredients that blend savory, sweet, and a little heat. Each component plays a role in building a sauce that’s both comforting and exciting, making the beef shine.

Korean Style Pot Roast, Korean inspired beef dish, tender beef stew, slow cooker Korean pot roast, easy Korean beef recipe - Flat lay of thick, raw chuck roast pieces with marbled fat, thinly sliced sweet onion rings, whole garlic cloves with papery skins, fresh ginger root with rough tan skin, a small bowl of bright red gochujang paste, a pile of dark brown packed brown sugar, fresh bright green cilantro sprigs, and a colorful heap of fermented kimchi made of napa cabbage and red chili flakes, all carefully arranged for a food photography shot, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Chuck roast: This cut is perfect for slow cooking because of its marbled fat, which breaks down for tender, juicy meat.
  • Kosher salt: Essential for bringing out the natural flavors of the beef and balancing the sweetness and spice.
  • Vegetable oil: Neutral oil that helps sear the meat beautifully without overpowering the flavors.
  • Sweet onion: Adds a subtle sweetness and depth when softened, balancing the heat from the gochujang.
  • Garlic and ginger: Classic aromatics that give the dish its authentic Korean backbone.
  • Gochujang paste: The star Korean chili paste — spicy, sweet, and umami-rich for a truly unique roast.
  • Brown sugar: Enhances the sweet and spicy dance in the sauce, creating a lovely glaze on the beef.
  • Soy sauce or tamari: Provides savory saltiness and depth, while tamari is great for gluten-free needs.
  • Beef stock: Adds richness and brothiness that keeps the meat moist and the sauce luscious.
  • Cooked rice: The perfect base to soak up every bit of that delicious sauce.
  • Fresh cilantro: Adds a bright, herbal contrast that lifts the dish.
  • Kimchi: Your authentic Korean sidekick — tangy and fermented to complement the rich roast beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Korean Style Pot Roast Recipe is how adaptable it is. Over time, I’ve played around with the heat level and even swapped out ingredients to suit different dietary needs — and it always turns out fantastic.

  • Variation: For a milder version, I reduce the gochujang slightly and add a splash of honey to keep things balanced, and let me tell you, it still bursts with flavor!
  • Vegetarian option: I’ve experimented with hearty mushrooms instead of beef — although not quite a pot roast, it works well for a plant-based Korean-inspired stew.
  • Cookware swap: If you don’t have a Dutch oven, the slow cooker or Instant Pot options work just as beautifully and save you some hands-on time.

Step-by-Step: How I Make Korean Style Pot Roast Recipe

Step 1: Browning the Meat

I always start by patting the chuck roast pieces dry and seasoning them well with kosher salt—this step is crucial to get a great sear. Heating the vegetable oil until it’s shimmering in my Dutch oven, I brown the beef in batches. Don’t rush here; you want a nice crust on all sides. It locks in flavor and gives you that irresistible, deep browned taste.

Step 2: Building a Flavor Base

After the meat’s browned and resting on a plate, I reduce the heat a bit and toss in thinly sliced onions to soften. Then, the garlic and freshly grated ginger join the party — you’ll know they’re ready when the kitchen starts smelling amazing, about a minute or so. If things stick or brown too fast, I add a splash of beef stock to lift all those tasty bits from the bottom.

Step 3: The Sauce Magic

Next up, the magic: stirring in that fiery gochujang paste, sweet brown sugar, and salty soy sauce. This combo is what gives the dish its amazing Korean flair and melts perfectly into the beef as it cooks. I add the browned meat back in, pour the remaining beef stock, and bring everything just to a simmer before covering it up.

Step 4: Long, Slow Cooking

I place the covered pot in a 350°F oven (or use my slow cooker/Instant Pot) and let time work its magic with about 2 hours of slow cooking for the oven method. The meat turns fork-tender and practically falls apart, soaking up all those spicy, sweet flavors — this is when patience really pays off!

👨‍🍳

Pro Tips for Making Korean Style Pot Roast Recipe

  • Don’t skip browning: I’ve found this step adds unparalleled flavor—be patient and get a nice crust on every piece.
  • Balance the heat: Taste your sauce before cooking—gochujang varies in spiciness, so add gradually if you prefer milder heat.
  • Use fresh ginger and garlic: The brightness these add is key to the authentic Korean flavor—it’s worth the extra prep.
  • Let it rest before serving: After cooking, leaving the pot roast to rest for 10 minutes helps all the juices redistribute, making the beef even juicier.

How to Serve Korean Style Pot Roast Recipe

Korean Style Pot Roast, Korean inspired beef dish, tender beef stew, slow cooker Korean pot roast, easy Korean beef recipe - A white round plate holds three main parts: on the left, a pile of plain white rice with soft, separate grains; next to it, bright red-orange kimchi with wet, leafy textures; on the right, tender brown shredded meat covered with a thick dark brown sauce, some chunks held by a fork with a wooden handle resting on the plate; fresh green cilantro leaves scattered on top and around, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of adding fresh cilantro right on top before serving. It adds a punch of freshness that’s a lovely contrast to the rich, spicy meat. And don’t forget the kimchi—it’s almost essential here, providing a tangy, fermented kick that cuts through the richness beautifully.

Side Dishes

Steamed white rice is my go-to because it soaks up every bit of the luscious sauce. Occasionally, I’ll serve some sautéed greens or a simple cucumber salad with sesame seeds to lighten things up and keep the meal fresh and balanced.

Creative Ways to Present

For special occasions, I like to present this pot roast in a large, rustic bowl family-style with side dishes arranged around it—makes for a cozy and inviting vibe. I’ve even served it with lettuce wraps and extra kimchi for a Korean BBQ-inspired night that was a total hit.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge. The flavors actually deepen overnight, so the next day’s meal tastes even better. Just make sure to keep the beef and sauce together to retain that moisture.

Freezing

This Korean Style Pot Roast Recipe freezes wonderfully. I portion out the beef and sauce into freezer-safe bags or containers, and it goes straight into the freezer. When you want a quick meal, just thaw overnight in the fridge or gently reheat from frozen on low heat.

Reheating

Reheating gently on the stove with a splash of beef stock or water helps keep the meat moist and the sauce luscious. I avoid the microwave for this one because it can make the beef dry and tough, but if you’re pressed for time, cover it well and reheat in short bursts, stirring frequently.

FAQs

  1. Can I make this Korean Style Pot Roast Recipe in a slow cooker?

    Absolutely! This recipe works perfectly in a slow cooker. After browning the beef and sautéing the aromatics, transfer everything to the slow cooker and cook on LOW for 8-9 hours or HIGH for about 6 hours until the beef is tender and shreddable.

  2. What cut of beef is best for this recipe?

    Chuck roast is ideal because it has enough fat and connective tissue that breaks down during slow cooking, resulting in juicy and tender meat. Other braising cuts like brisket or shoulder could work but may need adjustments in cooking time.

  3. Is gochujang spicy?

    Yes, gochujang is a Korean chili paste that’s spicy but also slightly sweet and savory. The spiciness can vary by brand, so I recommend tasting a small amount first and adjusting the quantity in the recipe to suit your heat preference.

  4. Can I make this recipe gluten-free?

    Definitely. Just swap the soy sauce for tamari or a gluten-free soy sauce alternative and confirm your gochujang is gluten-free. The rest of the ingredients naturally fit a gluten-free diet.

  5. How do I reheat leftovers without drying out the beef?

    Reheat gently on the stovetop over low heat with a splash of beef stock or water. Stir occasionally to keep the meat moist and prevent sticking. Avoid microwaving directly unless carefully monitored in short bursts.

Final Thoughts

This Korean Style Pot Roast Recipe has become one of my favorite dishes because it combines the familiar comfort of a classic pot roast with exciting Korean flavors that awaken the palate. It’s so versatile, forgiving, and downright delicious — perfect for feeding family or impressing friends. I really encourage you to give it a try and make it your own; I’m confident you’ll soon be making it on repeat just like I do!

Print

Korean Style Pot Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

This Korean Style Pot Roast recipe features tender, flavorful beef slow-cooked with a savory blend of gochujang paste, garlic, ginger, and soy sauce. Perfectly paired with rice, fresh cilantro, and kimchi, this dish offers a deliciously rich and spicy take on classic pot roast that is sure to impress any dinner guest.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Korean

Ingredients

Main 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
  • ¼ cup brown sugar
  • ½ cup low-sodium soy sauce or tamari
  • 2 cups beef stock

For Serving

  • Cooked rice
  • Fresh cilantro
  • Kimchi

Instructions

  1. Preheat Oven: Preheat the oven to 350°F with a rack in the lower third of the oven to ensure even cooking of the pot roast.
  2. Brown the Beef: Pat the beef dry and season all over with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the beef pieces in batches and cook until browned on all sides, about 10 minutes. Remove and set aside on a plate.
  3. Sauté Aromatics: Lower the heat to medium, add the sliced onion to the Dutch oven, and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the chopped garlic and grated ginger, cooking for 1 more minute until fragrant. If the aromatics brown too quickly, add ¼ cup of beef stock and scrape up browned bits for extra flavor.
  4. Add Flavorings: Stir in the gochujang paste, brown sugar, and low-sodium soy sauce until well combined with the onion mixture.
  5. Simmer and Combine: Return the browned beef along with any juices to the Dutch oven. Pour in the remaining beef stock and bring the mixture to a simmer. Let it cook until the liquid reduces slightly, about 5 minutes.
  6. Oven Cook: Cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 2 hours or until the beef is very tender and shreds easily with a fork.
  7. Serve: Serve the Korean style pot roast family-style over cooked rice, garnished with fresh cilantro and accompanied by kimchi for a traditional Korean flavor experience.

Notes

  • For a hands-off approach, use a slow cooker by browning the beef and sautéing the aromatics on the stovetop, then transferring all ingredients to the slow cooker. Cook on HIGH for 6 hours or LOW for 8 to 9 hours until beef is tender.
  • Alternatively, use an Instant Pot by browning the beef using the sauté mode, then pressure cooking with the aromatics and liquids for 1 hour followed by a natural pressure release of 15 minutes.
  • Cut the chuck roast into 3-inch pieces to ensure even cooking and better absorption of flavors.
  • Use low-sodium soy sauce or tamari for a balanced salty flavor and to control sodium content.
  • If gochujang paste is not available, substitute with a mixture of miso paste and chili paste, keeping in mind the flavor profile will differ slightly.
  • Serve with steamed rice to soak up the flavorful sauce and kimchi to add acidity and spice for authentic Korean taste.
Avatar photo

Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star