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Korean Style Pot Roast Recipe

Korean Style Pot Roast

This Korean Style Pot Roast is a vibrant, flavor-packed dish that combines tender, fall-apart beef with the sweet, savory, and spicy notes of Korean cuisine. The beef is slow-braised in a magical sauce of soy sauce, gochujang, sesame oil, grated pear, and honey, along with potatoes and carrots. It's the ultimate comfort food, all conveniently cooked in one pot for an easy and memorable meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3-4 lbs Chuck roast (or a blade roast; look for good marbling)
  • Salt and black pepper, for seasoning
  • ½ cup soy sauce (or tamari for a gluten-free option)
  • 2 tbsp gochujang (Korean chili paste; adjust to your spice preference)
  • 3 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, freshly grated
  • 2 tbsp honey or brown sugar
  • ½ cup Korean pear or a sweet apple (like Fuji), grated
  • 1 tbsp rice vinegar
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 large potatoes (like Russet or Yukon Gold), peeled and quartered
  • 1 large onion, sliced
  • Optional: 1 Korean radish (mu), peeled and sliced into thick pieces
  • For garnish: Sliced green onions and toasted sesame seeds

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Paper towels
  • medium bowl
  • Wooden spoon
  • Serving platter

Method
 

Instructions
  1. Prepare the Beef: Pat the chuck roast completely dry with paper towels. This is crucial for getting a good sear. Season it generously on all sides with salt and black pepper.
  2. Sear for Flavor: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of neutral oil and carefully place the seasoned roast in the pot. Sear for 4-5 minutes per side, until a deep, brown crust forms. Don’t move it around too much. Once browned on all sides, remove the beef and set it aside on a plate.
  3. Create the Sauce Base: In the same pot, lower the heat to medium and add the sliced onion. Cook for 5-7 minutes, stirring occasionally, until softened. In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey, grated pear, and rice vinegar.
  4. Assemble and Cook: Pour the sauce mixture into the pot with the onions, scraping up any browned bits from the bottom of the pot with a wooden spoon. Return the seared beef to the pot. Arrange the carrots, potatoes, and Korean radish (if using) around the beef.
  5. Braise to Perfection: Bring the liquid to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pot tightly, and let it cook for 3 to 4 hours. The beef should be fall-apart tender when done. Check on it occasionally, turning the roast once or twice during cooking if you like.
  6. Serve: Carefully remove the beef and vegetables to a serving platter. You can shred the beef or serve it in chunks. Skim any excess fat from the top of the sauce in the pot, then ladle it generously over the meat and vegetables. Garnish with fresh sliced green onions and a sprinkle of toasted sesame seeds before serving.

Notes

For the best flavor, do not skip searing the beef. If the meat is still tough after the recommended cooking time, it simply needs more time, so continue to cook for another 30-45 minutes. To create a thicker sauce, remove the cooked meat and vegetables, bring the remaining liquid to a simmer, and whisk in a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. This recipe can be made in a slow cooker by cooking on low for 8-10 hours after searing the meat and sautéing the onions.