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
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)
Instructions
- Preheat oven to 350°F, positioning rack in lower third of oven for optimal heat circulation.
- Thoroughly dry beef with paper towels, then generously season with kosher salt to enhance flavor penetration.
- 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.
- Transfer browned meat to separate plate, preserving cooking juices.
- Reduce heat to medium, add sliced onions and cook until translucent and softened, stirring intermittently.
- 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.
- Incorporate gochujang paste, brown sugar, and soy sauce, mixing thoroughly to create robust Korean-style sauce.
- 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.
- Cover Dutch oven with lid and transfer to preheated oven. Roast for 2 hours until meat becomes incredibly tender and easily shreds.
- 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