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Irresistible Korean Pot Roast Recipe

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★★★★★

4.2 from 36 reviews

Experience the rich and bold flavors of this Irresistible Korean Pot Roast, featuring tender braised chuck roast infused with a savory blend of gochujang, soy sauce, garlic, ginger, and sweet onion. Slow-cooked in the oven, this hearty dish is perfect served over steamed rice with fresh cilantro and tangy kimchi for a complete Korean-inspired meal.

Ingredients

Scale

Meat

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

Marinade and Seasoning

  • 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

Additional Ingredients

  • 2 cups beef stock
  • 1 sweet onion, thinly sliced
  • fresh cilantro, for garnish
  • cooked rice, for serving
  • kimchi, for serving

Instructions

  1. Preheat and Prepare the Beef: Preheat your oven to 350°F (175°C) with the rack in the lower third. Pat the chuck roast pieces dry with paper towels to ensure a good sear. Season the beef thoroughly with kosher salt on all sides.
  2. Brown the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the beef pieces on all sides for about 10 minutes total. Once browned, transfer the beef to a plate and set aside.
  3. Sauté the Aromatics: 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. Add the minced garlic and freshly grated ginger, cooking for another minute until fragrant. If the aromatics start to brown too quickly or stick, pour in 1/4 cup beef stock and scrape up any browned bits from the bottom of the pot to enhance the flavor.
  4. Add Sauces and Combine: Stir in the gochujang paste, brown sugar, and soy sauce or tamari until well combined with the onions and aromatics. Let the mixture cook for about a minute to meld the flavors. Return the browned beef along with any juices back into the Dutch oven, then pour in the remaining beef stock.
  5. Simmer Before Braising: Bring the mixture up to a gentle simmer on the stovetop and let it cook for about 5 minutes. This helps to reduce the liquid slightly, intensifying the flavors before braising.
  6. Braise in the Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Let the beef cook for 2 hours, or until it is very tender and easily shredded with a fork. For best results, check and stir the pot halfway through cooking to prevent sticking and ensure even cooking.
  7. Serve: Once the beef is tender, serve the Korean pot roast family-style. Spoon it over cooked rice, sprinkle with fresh cilantro for brightness, and add a side of kimchi to complement the rich and savory flavors of the dish.

Notes

  • Use freshly grated ginger for the best flavor impact.
  • Adjust the amount of gochujang paste according to your preferred spice level.
  • Browning the beef in batches ensures a better sear and prevents steaming.
  • Low-sodium soy sauce helps control the saltiness in the dish.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight-fitting lid.
  • Kimchi adds a traditional tangy crunch, but you can substitute with pickled vegetables if unavailable.
  • This dish tastes even better the next day as the flavors meld.

Keywords: Korean pot roast, gochujang beef, braised beef, Korean recipe, slow-cooked pot roast, Korean comfort food

Find it online: https://foodiecara.com/irresistible-korean-pot-roast-recipe/