The Zingy Korean Style Pot Roast Recipe Your Family Will Love

Tender, succulent meat simmers gently in a rich Korean style pot roast that promises an explosion of flavor.

Aromatic spices dance through the kitchen, creating an irresistible aroma that beckons everyone to the table.

Layers of complex seasonings merge perfectly with slow-cooked beef, delivering a truly authentic experience.

Each bite tells a story of traditional Korean culinary artistry.

The robust marinade infuses deep, hearty notes into every morsel of meat.

Comfort and boldness meet in this extraordinary dish that transforms an ordinary dinner into a memorable feast.

You’ll want to savor every delicious moment of this incredible recipe.

Korean Style Pot Roast Makes Any Night Special

Craft Healthy Dog Treats: Simple ingredients make these banana and peanut butter sticks a nutritious homemade option for your furry friend.

Customize with Ease: Adjust the dough consistency by adding water, ensuring perfect texture every single time for your pup’s preference.

Pet-Friendly Baking: Create delicious treats that are natural, preservative-free, and packed with wholesome goodness your dog will absolutely love.

Minimal Kitchen Skills Required: No advanced baking experience needed – even beginners can successfully prepare these delightful dog snacks with basic mixing and rolling techniques.

Ingredients Needed for Korean Pot Roast Recipe

• Beef Chuck Roast: A tender cut perfect for slow cooking and absorbing rich Korean flavors.

• Onion, Garlic, Ginger: A classic flavor base that provides depth and complexity to the dish.

• Gochujang Paste: A spicy Korean red chili paste that adds heat and unique flavor.
• Brown Sugar: Balances the spiciness and adds a subtle caramel sweetness.
• Soy Sauce: Provides a salty umami foundation for the sauce.
• Kosher Salt: Enhances the overall seasoning of the beef.

• Beef Stock: Creates moisture and helps tenderize the meat during slow cooking.

• Vegetable Oil: Used for searing the beef and preventing sticking.

• Fresh Cilantro: Adds a bright, fresh finish to the rich dish.
• Kimchi: A traditional Korean side that complements the pot roast.

• Cooked Rice: A classic base for serving the pot roast.

Steps for Cooking a Flavorful Korean Pot Roast

Step 1: Warm Up the Oven

Set your oven to 350F and position a rack in the lower section of the oven for even cooking.

Step 2: Prepare the Beef

Pat the beef completely dry using paper towels.

Season generously with kosher salt, ensuring full coverage.

Step 3: Sizzle and Brown the Meat

• Vegetable oil

Heat oil in a large Dutch oven over medium-high heat until it shimmers.

Brown beef pieces in batches, turning to create a golden crust on all sides. This should take about 10 minutes total.

Transfer browned beef to a separate plate.

Step 4: Saute Flavor Builders

• Onion
• Garlic
• Ginger

Lower heat to medium.

Add sliced onions and cook until they become soft and translucent. Mix in minced garlic and grated ginger, stirring until aromatic.

If ingredients start to burn, splash a bit of beef stock and scrape up any browned bits from the pot bottom.

Step 5: Create the Sauce

• Gochujang paste
• Brown sugar
• Soy sauce

Blend gochujang, brown sugar, and soy sauce until thoroughly combined, creating a rich, complex flavor base.

Step 6: Combine and Simmer

Return beef to the pot along with any collected juices. Pour in remaining beef stock and bring to a gentle simmer.

Cook for about 5 minutes, allowing liquid to slightly reduce.

Step 7: Slow Roast

Cover Dutch oven and transfer to preheated oven.

Roast for 2 hours until meat becomes incredibly tender and easily falls apart.

Step 8: Plate and Garnish

Serve the succulent pot roast over steamed rice.

Top with fresh chopped cilantro. Add a side of tangy kimchi for an authentic Korean dining experience.

Notes Before Making Tender Korean Pot Roast

• Choose chuck roast or short ribs for maximum tenderness and rich flavor that melts in your mouth.
• Pat beef completely dry before searing to achieve deep golden-brown crust that locks in delicious juices.
• Adjust gochujang quantity based on heat preference – start with less and add more for spicier results.
• Serve over steamed jasmine or short-grain rice to soak up the incredible Korean-inspired sauce.
• Check meat's internal temperature around 195-205°F for optimal shredding and fork-tender texture.

Ways to Change Up Korean Pot Roast Flavors

• Slow Cooker Korean Pot Roast: Replace Dutch oven with slow cooker, cook on low for 8 hours for tender meat with minimal effort.
• Spicy Beef Alternative: Swap gochujang for sriracha or gochugaru for a different heat profile while maintaining Korean flavor notes.
• Use jackfruit or seitan as meat replacement, keeping same sauce and cooking method for plant-based version.
• Low-Carb Korean Beef Bowl: Skip rice, serve over cauliflower rice or zucchini noodles for reduced carbohydrate option.

Favorite Sides With Savory Korean Pot Roast

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Syrah to complement the rich, spicy flavors of the Korean-style pot roast, cutting through the meat's richness and enhancing its complex taste profile.
• Serve with Crisp Asian Slaw: Create a tangy cucumber and carrot slaw dressed with rice vinegar and sesame oil, providing a refreshing contrast to the deep, savory pot roast and balancing its intense Korean-inspired spices.
• Match with Steamed Jasmine Rice: Use fragrant jasmine rice as the perfect base to soak up the flavorful gochujang sauce, creating a harmonious blend of textures and allowing the pot roast's complex seasonings to shine.

How to Store Korean Pot Roast Tender

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days. Seal tightly to prevent moisture loss and preserve flavor.
• Transfer cooled pot roast to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Label with date and contents. Freeze up to 3 months for best quality.
• Place portion in microwave-safe dish. Cover with damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring between each interval until heated thoroughly. Check internal temperature reaches 165°F.

FAQs

• What is gochujang and why is it important in this recipe?

Gochujang is a Korean red chili paste that adds deep, spicy-sweet flavor and rich complexity to the pot roast. It’s a key ingredient that gives the dish its authentic Korean taste profile.

• Can I use a different cut of beef for this recipe?

Yes, chuck roast or bottom round work great. The key is choosing a tough, well-marbled cut that becomes tender with slow cooking. These cuts break down beautifully during the long roasting process.

• How do I know when the beef is perfectly cooked?

The beef is done when it shreds easily with a fork and feels very tender. After about 2 hours of slow roasting, the meat should be soft and easily pull apart, indicating it’s perfectly cooked.

Korean Style Pot Roast Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Succulent Korean-style pot roast delivers an explosion of rich, umami-packed flavors that dance across your palate. Tender slow-cooked beef melts with gochujang, soy sauce, and aromatic spices, inviting you to savor each deeply satisfying bite.

---

Ingredients

Scale 1x2x3x

Meat:

• 1 (4 to 5 pounds) chuck roast, cut into 3-inch pieces

Seasonings and Flavor Enhancers:

• 1 tablespoon kosher salt
• 1 tablespoon grated fresh ginger
• 6 garlic cloves, finely chopped
• 2 tablespoons gochujang paste
• 1/4 cup brown sugar
• 1/2 cup low-sodium soy sauce or tamari

Cooking Components:

• 1 tablespoon vegetable oil
• 1 sweet onion, thinly sliced
• 2 cups beef stock
• Cooked rice (for serving)
• Fresh cilantro (for serving)
• Kimchi (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F, positioning rack in lower third of oven for optimal heat circulation.
2. Thoroughly dry beef with paper towels, then generously season with kosher salt to enhance flavor penetration.
3. Heat vegetable oil in large Dutch oven over medium-high heat until surface shimmers. Sear beef pieces in batches, creating deep golden-brown crust on all sides, approximately 10 minutes total.
4. Transfer browned meat to separate plate, preserving cooking juices.
5. Reduce heat to medium, add sliced onions and cook until translucent and softened, stirring intermittently.
6. Introduce minced garlic and grated ginger, cooking until aromatic. If ingredients begin scorching, deglaze pan with small amount of beef stock, scraping accumulated browned bits.
7. Incorporate gochujang paste, brown sugar, and soy sauce, mixing thoroughly to create robust Korean-style sauce.
8. Return seared beef to pot, including accumulated juices. Pour remaining beef stock, bringing mixture to gentle simmer for approximately 5 minutes to slightly reduce liquid.
9. Cover Dutch oven with lid and transfer to preheated oven. Roast for 2 hours until meat becomes incredibly tender and easily shreds.
10. Plate pot roast over steamed rice, garnishing with fresh cilantro and serving alongside traditional kimchi for authentic Korean dining experience.

Notes

• Customize the heat level by adjusting the amount of gochujang, which determines the spiciness and depth of Korean flavor.
• Choose fatty cuts like chuck roast or short ribs for maximum tenderness and rich, melt-in-your-mouth texture.
• Make this dish gluten-free by substituting regular soy sauce with tamari or coconut aminos for a similar umami profile.
• Prep ingredients ahead of time to streamline the cooking process and ensure a stress-free meal preparation.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Korean

Nutrition

• Serving Size: 6
• Calories: 400 kcal
• Sugar: 8 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 110 mg