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Korean Style Pot Roast Recipe

Korean Style Pot Roast Recipe
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★★★★★

5 from 26 reviews

This Korean Style Pot Roast recipe features a tender, flavorful chuck roast slow-cooked with a savory and spicy Korean-inspired sauce made from gochujang, soy sauce, sesame oil, garlic, and ginger. Enhanced with sweet notes from honey and Korean pear, and accompanied by hearty vegetables like carrots, potatoes, and onion, this comforting dish is perfect for an impressive family meal or special occasion.

Ingredients

Scale

Beef and Seasoning

  • 3–4 lbs Chuck roast
  • Salt and black pepper, to taste

Sauce

  • ½ cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 3 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp honey or brown sugar
  • ½ cup Korean pear or apple, grated
  • 1 tbsp rice vinegar

Vegetables

  • 3 carrots, peeled and cut into chunks
  • 2 potatoes, peeled and quartered
  • 1 onion, sliced
  • Optional: 1 Korean radish, sliced

Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare the Beef: Pat the chuck roast dry using paper towels, then season all sides generously with salt and black pepper to enhance flavor and develop a nice crust during searing.
  2. Sear the Beef: Heat a large skillet over medium-high heat and add a small amount of sesame oil. Once hot, sear the beef on all sides until deeply browned. This step locks in juices and builds layers of flavor.
  3. Make the Sauce: In a bowl, whisk together soy sauce, gochujang, extra sesame oil, minced garlic, grated ginger, honey (or brown sugar), grated Korean pear or apple, and rice vinegar. Stir until the mixture is smooth and well combined.
  4. Assemble in Cooking Vessel: Place the seared chuck roast into a slow cooker, Dutch oven, or heavy pot. Pour the prepared sauce evenly over the beef, making sure it is well coated.
  5. Add Vegetables: Arrange the sliced onion, peeled carrots, quartered potatoes, and optional Korean radish around the beef inside the pot or slow cooker, distributing them evenly.
  6. Cook the Pot Roast: For slow cooker, cook on low heat for 8 hours or high heat for 4-5 hours until the beef is fork-tender. For stovetop, cover and simmer gently on low heat for 3 to 4 hours, checking occasionally to ensure it doesn’t dry out, adding a splash of water if necessary.
  7. Serve: Carefully transfer the cooked beef to a serving platter and arrange the cooked vegetables around it. Spoon some of the rich sauce over the top for extra flavor.
  8. Garnish: Sprinkle sliced green onions and toasted sesame seeds over the dish for a fresh and nutty finishing touch.

Notes

  • Using Korean pear is traditional and adds natural sweetness and meat tenderizing qualities; if unavailable, apple can be substituted.
  • Searing the beef before slow cooking enhances flavor through caramelization.
  • Adjust gochujang quantity to control the spice level according to your taste.
  • You can use a Dutch oven and cook in the oven at 300°F (150°C) for 3-4 hours if preferred over a slow cooker or stovetop.
  • Leftovers keep well refrigerated for up to 4 days and make delicious sandwiches or rice bowl toppings.

Nutrition

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

Find it online: https://platedbyemma.com/korean-style-pot-roast-recipe/