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Korean Style Pot Roast

Korean Style Pot Roast: A Comforting Twist on Tradition

This Korean Style Pot Roast delivers rich flavors and tender meat, perfect for family gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Alternative cuts like brisket or short ribs can be used.
  • 2 teaspoons Kosher Salt Enhances flavor and retains moisture.
  • 2 tablespoons Vegetable Oil For browning the beef.
For the Aromatics
  • 1 large Sweet Onion Can substitute with yellow onion.
  • 4 cloves Garlic Cloves Fresh garlic is best.
  • 2 inches Fresh Ginger Grated for better integration.
For the Sauce
  • 2 tablespoons Gochujang Korean chili paste; adjust for heat preference.
  • 2 tablespoons Brown Sugar Can swap with honey or coconut sugar.
  • 1/2 cup Soy Sauce Low-sodium varieties are an option.
  • 1 cup Beef Broth Use low-sodium or vegetable broth for a lighter version.
For Serving
  • 4 cups Cooked Rice Brown or white rice works well.
  • 1/4 cup Fresh Cilantro Optional garnish.
  • 1 cup Kimchi Traditional side to enhance flavors.

Equipment

  • oven-safe pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck roast for about 4-5 minutes on each side until a rich brown crust forms.
  3. Remove the browned beef and set aside. In the same pot, add diced sweet onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until onions are translucent.
  4. Whisk together gochujang, soy sauce, brown sugar, and beef broth in a mixing bowl until smooth. Pour over the sautéed aromatics in the pot.
  5. Nestle the browned beef back into the pot, cover, and bake for 3-4 hours or until fork-tender.
  6. Once tender, remove from the oven and let rest for about 15 minutes. Serve over steamed rice, garnished with cilantro and alongside kimchi.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 20mg

Notes

Allow the pot roast to rest after cooking to help the juices redistribute for better flavor. You can customize the sauce's spiciness based on your heat preference.

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