Description
A rich and flavorful Korean Style Pot Roast featuring tender, slow-cooked beef chuck infused with spicy gochujang, savory soy sauce, sweet brown sugar, and aromatic garlic and ginger. Perfectly browned and simmered for hours to achieve melt-in-your-mouth texture, this hearty dish is served hot over rice with fresh cilantro and kimchi for an authentic Korean comfort meal.
Ingredients
Scale
Beef
- 4 to 5 lbs beef chuck roast
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
Aromatics
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
Sauce
- 2 tbsp gochujang (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce
- 2 cups beef broth
Garnish and Serving
- Fresh cilantro (optional)
- Kimchi (for serving)
- Cooked rice (for serving)
Instructions
- Season and Sear: Season the beef chuck roast evenly with kosher salt. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef on all sides until it develops a deep brown crust, about 3-4 minutes per side. Remove the beef and set aside.
- Sauté Aromatics: Using the same pot, add sliced onion, minced garlic, and grated ginger. Sauté for 3-5 minutes until the mixture becomes fragrant and the onions start to soften, scraping up any browned bits from the beef for extra flavor.
- Prepare Sauce: In a bowl, whisk together the gochujang, brown sugar, soy sauce, and beef broth. Pour this sauce mixture over the sautéed aromatics in the Dutch oven and stir to combine.
- Simmer the Beef: Return the seared beef chuck roast to the pot, nestling it into the sauce. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce heat to low and cook slowly for 6 to 8 hours, until the beef is tender and easily shreddable.
- Serve: Remove the beef from the pot and shred some if desired. Serve hot over cooked rice, garnished with fresh cilantro and accompanied by kimchi for an authentic Korean flavor experience.
Notes
- For even more flavor, marinate the beef chuck roast in the sauce mixture for a few hours before searing.
- Use a heavy-bottomed Dutch oven or slow cooker for best results in slow cooking.
- Adjust the amount of gochujang to taste for more or less spice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with steamed vegetables or pickled radish for added texture and flavor variety.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Keywords: Korean pot roast, slow cooked beef, gochujang beef, Korean comfort food, chuck roast recipe
