Dinner

Korean Style Pot Roast Recipe

Name: Korean Style Pot Roast Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Korean
Ingredients: 4 to 5 lbs beef chuck roast; 1 tbsp kosher salt; 1 tbsp vegetable oil; 1 sweet onion, sliced; 6 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp gochujang (Korean chili paste); ¼ cup brown sugar; ½ cup soy sauce; 2 cups beef broth; Fresh cilantro (optional); Kimchi (for serving); Cooked rice (for serving)

ByLila Prescott October 10, 2026October 10, 2026

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Introduction

This Korean Style Pot Roast is a flavorful, slow-cooked beef dish that melts in your mouth. Infused with spicy gochujang and savory soy sauce, it’s perfect for a comforting family meal.

The image shows a bowl of rich beef stew with thick, dark brown chunks of beef and a deep red sauce, all topped with fresh green cilantro leaves. Next to the beef stew, there is a portion of cooked white rice. The bowl is white and placed on a surface with a white marbled texture. A woman's hand, holding the bowl slightly, is visible on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 lbs beef chuck roast
1 tbsp kosher salt

1 tbsp vegetable oil
1 sweet onion

6 garlic cloves
1 tbsp fresh ginger

2 tbsp gochujang
¼ cup brown sugar
½ cup soy sauce

2 cups beef broth

Instructions

Step 1: Season the beef chuck roast evenly with kosher salt. Heat the vegetable oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.
Step 2: Remove the beef from the pot. Slice the sweet onion, mince the garlic cloves, and grate the fresh ginger. Sauté these aromatics in the same pot until fragrant and softened, about 3-5 minutes.

Step 3: In a bowl, combine the gochujang, brown sugar, soy sauce, and beef broth. Pour this mixture over the sautéed aromatics in the pot.
Step 4: Return the seared beef to the pot. Bring the liquid to a simmer, then cover the pot with a lid. Reduce the heat to low and cook for 6 to 8 hours until the beef is tender and easily shredded.
Step 5: Once cooked, shred some of the beef if desired. Serve the pot roast hot over rice, garnished with fresh cilantro and accompanied by kimchi for an authentic Korean meal.

Tips & Variations

Use a slow cooker for an even easier method: sear the meat, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours.
For extra depth, add a splash of rice vinegar or a few sliced green onions before serving.
Substitute beef broth with vegetable broth for a lighter flavor.

Storage

Store leftovers 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 refrigerator before reheating.

How to Serve

The image shows a white bowl filled with a dish featuring two main sections. On one side, there is a bed of fluffy white rice with a soft texture. On the other side, there is a rich, dark brown beef stew with visible chunks of tender meat covered in thick, glossy sauce. The stew is garnished on top with fresh green cilantro leaves, adding a bright contrast to the deep colors of the dish. The bowl rests 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 different cut of beef for this pot roast?

Yes, other cuts like brisket or short ribs work well because they become tender with slow cooking, though cooking times may vary slightly.

Is gochujang very spicy?

Gochujang has a moderate spiciness with a sweet and savory flavor. You can adjust the amount used to suit your heat preference or substitute with a mild chili paste if preferred.