Korean Style Pot Roast Recipe

Introduction

This Korean Style Pot Roast brings together tender, slow-cooked beef infused with a flavorful blend of soy, gochujang, and sweetened with pear. It’s a comforting dish perfect for cozy dinners, offering a delicious twist on a classic pot roast.

Ingredients

• 3-4 lbs chuck roast
• Salt and black pepper
• ½ cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp honey or brown sugar
• ½ cup Korean pear or apple, grated
• 1 tbsp rice vinegar
• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and quartered
• 1 onion, sliced
• Optional: 1 Korean radish, sliced
• Sliced green onions, for garnish
• Sesame seeds, for garnish

Instructions

1. Step 1: Pat the chuck roast dry and season it evenly with salt and black pepper on all sides.
2. Step 2: Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Sear the beef on all sides until beautifully browned to lock in the flavor.
3. Step 3: In a bowl, whisk together the soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey (or brown sugar), grated Korean pear (or apple), and rice vinegar until smooth.
4. Step 4: Place the seared beef into a slow cooker, Dutch oven, or heavy pot. Pour the prepared sauce over the beef, ensuring it is fully coated.
5. Step 5: Arrange the sliced onions, carrots, potatoes, and Korean radish (if using) around the beef in the pot.
6. Step 6: For slow cooker: Cook on low for 8 hours or on high for 4-5 hours. For stovetop: Simmer on low heat for 3-4 hours, covered, stirring occasionally and checking to ensure the liquid does not dry out.
7. Step 7: Once cooked, transfer the beef to a serving platter and arrange the vegetables around it. Spoon sauce generously over the top.
8. Step 8: Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Tips & Variations

• For extra tenderness, trim some fat from the chuck roast but leave enough to keep the meat juicy during cooking.
• Substitute Korean pear with apple if unavailable; it adds natural sweetness and helps tenderize the meat.
• Add a splash of beef broth if the sauce reduces too much during stovetop cooking.
• For deeper flavor, marinate the beef in the sauce mixture for a few hours or overnight before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often improve after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking due to its marbling and tenderness. However, brisket or shoulder cuts can also work if cooked low and slow.

Is gochujang very spicy?

Gochujang has a mild to moderate heat with a sweet and savory flavor. You can adjust the amount to suit your spice preference or substitute with a milder chili paste.

Korean Style Pot Roast Recipe

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5 from 92 reviews

This Korean Style Pot Roast is a tender, flavorful dish featuring a marbled chuck roast slow-cooked with a savory and spicy sauce made from soy sauce, gochujang, garlic, and ginger. Enhanced with root vegetables like carrots, potatoes, and optional Korean radish, this comforting recipe blends rich Korean flavors with classic pot roast techniques for a hearty meal perfect for family dinners.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 4 to 8 hours depending on method
• Total Time: 4 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3–4 lbs chuck roast
• Salt and black pepper, to taste
• 1 tbsp sesame oil (for searing)

Sauce

• ½ cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp sesame oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp honey or brown sugar
• ½ cup Korean pear or apple, grated
• 1 tbsp rice vinegar

Vegetables

• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and quartered
• 1 onion, sliced
• Optional: 1 Korean radish, sliced

Garnishes

• Sliced green onions
• Sesame seeds

Instructions

1. Prepare the Beef: Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides to enhance the flavor before cooking.
2. Sear the Beef: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until it develops a deep brown crust. This step locks in juices and adds flavor.
3. Make the Sauce: In a mixing bowl, combine the soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Stir until the mixture is smooth and well blended.
4. Assemble for Cooking: Place the seared beef into a slow cooker, Dutch oven, or heavy pot. Pour the prepared sauce evenly over the beef, ensuring it is well-coated. Add the sliced onions, carrot chunks, quartered potatoes, and optional sliced Korean radish around the beef for additional flavor and texture.
5. Cook the Roast: For slow cooker: Cook on low heat for 8 hours or on high for 4 to 5 hours until the meat is tender and flavorful.
6. Alternative Stove Method: If using stovetop, cover the Dutch oven or pot and simmer on low heat for 3 to 4 hours, checking occasionally to make sure the liquid does not evaporate and the meat remains moist.
7. Serve: Transfer the cooked beef to a platter and arrange the cooked vegetables around it. Spoon some of the rich sauce from the pot over the beef and vegetables for added flavor.
8. Garnish: Sprinkle sliced green onions and sesame seeds on top before serving to add freshness and a nutty finish.

Notes

• Using a Korean pear or apple in the sauce provides natural sweetness and helps tenderize the beef.
• Searing the beef first is key to developing deep flavor through the Maillard reaction.
• The recipe can be adapted for both a slow cooker and stovetop braising, making it versatile for different kitchen setups.
• For extra heat, increase the amount of gochujang according to your spice preference.
• If Korean radish is unavailable, daikon or additional potatoes can be used as alternatives.
• Let the pot roast rest for a few minutes after cooking for juices to redistribute before slicing.

Keywords: Korean pot roast, Korean beef stew, slow cooker beef, gochujang recipe, Korean comfort food, chuck roast recipe, braised beef, Korean-style pot roast