Irresistible Korean Pot Roast Recipe
This Irresistible Korean Pot Roast is a savory, tender chuck roast braised with gochujang, ginger, garlic, and soy sauce, creating a perfect harmony of sweet, spicy, and umami flavors. Slow-cooked in the oven until fork-tender, this dish pairs beautifully with fluffy rice, fresh cilantro, and tangy kimchi for an authentic Korean-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
Main 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
For Serving
- Fresh cilantro
- Cooked rice
- Kimchi
Instructions
- Preheat the oven: Set your oven to 350°F and position the rack in the lower third to ensure even cooking for the braised beef.
- Prepare the beef: Pat the chuck roast pieces dry with paper towels and season generously with kosher salt for flavor enhancement.
- Brown the beef: Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. In batches, brown the beef pieces on all sides, about 10 minutes total, then transfer them to a plate to set aside.
- Sauté aromatics: Reduce heat to medium, add sliced sweet onion to the Dutch oven, and cook until slightly softened, about 4 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. If sticking occurs, add 1/4 cup beef stock and scrape the bottom to loosen browned bits enhancing the flavor.
- Create the sauce: Stir in gochujang paste, brown sugar, and soy sauce or tamari with the sautéed aromatics. Cook for 1 minute allowing flavors to meld.
- Braise the beef: Return browned beef and collected juices to the Dutch oven, add remaining beef stock, bring to a simmer on the stovetop for 5 minutes to slightly reduce the liquid.
- Oven cook: Cover the Dutch oven and transfer it to the preheated oven. Let the beef braise for 2 hours until very tender and easily shredded with a fork. Stir halfway through to prevent sticking and promote even cooking.
- Serve: Serve the pot roast family-style over cooked rice, garnished with fresh cilantro and a side of kimchi to brighten the rich, savory dish.
Notes
- Use freshly grated ginger for the best aromatic flavor.
- Soy sauce can be substituted with tamari for a gluten-free option.
- Gochujang paste adds authentic Korean heat and umami; adjust quantity to your taste.
- Browning the beef well is critical for developing deep flavor in the braise.
- Check the dish halfway through cooking to stir and ensure nothing sticks to the bottom.
- Serve immediately for best flavor or store leftovers in an airtight container refrigerated up to 3 days.
Keywords: Korean pot roast, braised beef, gochujang recipe, Korean cuisine, easy pot roast, oven braised beef
