Name: Irresistible Korean Pot Roast Recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: Korean
Ingredients: 1 tbsp grated fresh ginger (freshly grated preferred); 1/4 cup brown sugar; 1 tbsp kosher salt; 2 tbsp gochujang paste (Korean brand preferred); 1 tbsp vegetable oil; 1/2 cup low-sodium soy sauce or tamari; 6 garlic cloves, finely minced; 2 cups beef stock; 1 sweet onion, thinly sliced; 1 (4 to 5 lb) chuck roast, cut into 3-inch pieces; Fresh cilantro; Cooked rice; Kimchi

Jump to Recipe

Introduction

This Irresistible Korean Pot Roast combines tender, slow-braised beef with savory, sweet, and spicy flavors for a comforting meal. Infused with gochujang and ginger, it’s perfect for sharing with family alongside rice and kimchi.

A red pot filled with dark brown stewed meat chunks resting in a rich, thick sauce. The meat has a shiny, glazed texture and is sprinkled with white sesame seeds on top. Bright green sliced scallions are scattered over the meat, adding a fresh contrast of color. Thin slices of cooked onions are partially visible mixed within the sauce. The pot is set against a white marbled surface with a dark cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp grated fresh ginger (freshly grated preferred)
1/4 cup brown sugar
1 tbsp kosher salt
2 tbsp gochujang paste (Korean brand preferred)
1 tbsp vegetable oil
1/2 cup low-sodium soy sauce or tamari
6 garlic cloves, finely minced
2 cups beef stock
1 sweet onion, thinly sliced
1 (4 to 5 lb) chuck roast, cut into 3-inch pieces
Fresh cilantro, for garnish
Cooked rice, to serve
Kimchi, to serve

Instructions

Step 1: Preheat your oven to 350°F with the rack in the lower third. Pat the chuck roast pieces dry, then season them thoroughly with kosher salt.
Step 2: Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides, about 10 minutes total, then transfer the browned beef to a plate.
Step 3: Lower the heat to medium and add the sliced sweet onion to the Dutch oven. Cook, stirring occasionally, until the onions soften slightly, about 4 minutes.
Step 4: Add minced garlic and grated ginger; cook for about 1 minute until fragrant. If the mixture starts to stick or brown too fast, pour in 1/4 cup beef stock and scrape up any browned bits from the bottom.
Step 5: Stir in gochujang paste, brown sugar, and soy sauce or tamari until well combined. Cook for 1 minute to blend the flavors.
Step 6: Return the browned beef and any collected juices to the Dutch oven. Add the remaining beef stock. Bring to a simmer and cook for about 5 minutes to reduce the liquid slightly.
Step 7: Cover the Dutch oven and transfer to the preheated oven. Cook for 2 hours or until the beef is very tender and shreds easily with a fork. Stir halfway through to prevent sticking.
Step 8: Serve the pot roast family-style with cooked rice, fresh cilantro sprinkled on top, and a side of kimchi to brighten the rich flavors.

Tips & Variations

For deeper flavor, marinate the beef pieces in soy sauce and ginger for an hour before cooking.
Use low-sodium soy sauce to better control saltiness in the dish.
Substitute beef stock with vegetable stock for a lighter broth if preferred.
Add sliced mushrooms along with onions for extra earthiness and texture.
Adjust gochujang quantity to control the heat level according to your taste.

Storage

Store leftover Korean pot roast in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white square plate holds three main parts: on the left, a pile of orange-red kimchi with visible chili flakes, on the right, a mound of white fluffy rice sprinkled lightly with green herb pieces, and in the center front, dark brown beef ribs coated in a rich, glossy sauce with small white sesame seeds sprinkled on top. Fresh green cilantro leaves are placed over the beef ribs, adding a bright contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after browning the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender.

What can I serve with Korean pot roast besides rice?

This dish pairs well with steamed vegetables, sautéed greens, or cold cucumber salad for a refreshing contrast to the rich beef.