Description
This Korean Style Pot Roast features tender chuck roast slowly braised with gochujang, garlic, fresh ginger, soy sauce, and brown sugar. Served over rice with fresh cilantro and kimchi, it’s a comforting dinner packed with savory-sweet Korean-inspired flavors.
Ingredients
Scale
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons gochujang paste
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce or tamari
- 2 cups beef stock
- Cooked rice, for serving
- Fresh cilantro, for serving
- Kimchi, for serving
Instructions
- Cut the chuck roast into approximately 3-inch pieces if necessary. Pat the beef dry and season evenly with kosher salt.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef pieces in batches, avoiding overcrowding. Transfer the browned beef to a plate.
- Add the sliced sweet onion to the same pot and cook until it begins to soften.
- Add the chopped garlic and grated fresh ginger. Stir until fragrant, scraping up any browned bits from the bottom of the pot.
- Add the gochujang paste and brown sugar. Stir to combine.
- Pour in the low-sodium soy sauce or tamari and beef stock. Stir until the gochujang is evenly incorporated into the liquid.
- Return the browned beef to the pot, arranging the pieces in the braising liquid.
- Bring the liquid to a gentle simmer. Cover the pot and cook slowly until the beef is fork-tender. Maintain a gentle simmer and check the beef periodically. Cooking time will depend on the size of the pieces and cooking equipment.
- Serve the tender beef over cooked rice with some of the braising liquid and softened onions.
- Garnish with fresh cilantro and serve with kimchi on the side.
Notes
- Brown the beef in batches to develop a flavorful exterior without overcrowding the pot.
- Gochujang brands vary in heat, so the finished dish may have slightly different levels of spiciness.
- Store leftover beef with its braising sauce to help maintain moisture when reheating.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Recipes
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/8
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 1,050 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: Korean Style Pot Roast, Korean beef pot roast, gochujang beef, Korean braised beef, chuck roast recipe, Korean-inspired dinner