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Korean Style Pot Roast

Korean Style Pot Roast: Comforting Flavor in Every Bite

Korean Style Pot Roast is a tender beef dish infused with spicy-sweet Korean flavors, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Beef
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast Can substitute brisket or beef shoulder.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Sauce
  • 3 tablespoons Gochujang Korean chili paste.
  • 1/4 cup Soy Sauce Opt for low-sodium.
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 2 cups Beef Broth Use homemade or low-sodium.
For Aromatics and Vegetables
  • 1 large Onion
  • 4 cloves Garlic
  • 1 tablespoon Ginger Grated.
  • 2 medium Carrots Can add other root vegetables.
For Finishing Touches
  • 1 tablespoon Sesame Oil Use sparingly.
  • 2 tablespoons Green Onions Chopped, optional but recommended.
  • 1/4 cup Cilantro Chopped, for garnish.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Korean Style Pot Roast
  1. Begin by patting the chuck roast dry with paper towels, then season the beef with salt and pepper.
  2. In a Dutch oven, heat oil over medium-high heat and sear the beef for 3-5 minutes on each side.
  3. Add diced onions, minced garlic, and grated ginger to the pot and sauté for 3-4 minutes.
  4. Stir in gochujang, soy sauce, brown sugar, and rice vinegar, mixing well.
  5. Pour in the beef broth to deglaze the pot, scraping up the flavorful bits.
  6. Return the seared chuck roast to the pot with chunks of carrots.
  7. Cover the pot and braise in the oven at 325°F for 3 to 3.5 hours.
  8. Remove from oven, skim excess fat, and drizzle sesame oil over the dish.
  9. Slice and serve the pot roast over rice, mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

This dish tastes even better the next day as the spices develop. Store leftovers properly.

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