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Korean Style Pot Roast Recipe

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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.

Ingredients

Scale

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.

Find it online: https://yummelle.com/korean-style-pot-roast-recipe/