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Korean Style Pot Roast Recipe

Korean Style Pot Roast Recipe
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★★★★★

4.9 from 23 reviews

This Korean Style Pot Roast is a delicious twist on the classic comfort meal, featuring tender chuck roast slowly cooked in a flavorful blend of soy sauce, gochujang, sesame oil, garlic, ginger, and sweet notes from grated Korean pear and honey. Combined with hearty vegetables like carrots, potatoes, onions, and traditional Korean radish, this dish delivers rich, savory, and slightly spicy flavors perfect for a cozy family dinner.

Ingredients

Scale

Beef and Seasoning

  • 3–4 lbs chuck roast (ideal for slow cooking due to its marbling)
  • Salt and black pepper (for seasoning before searing)

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 and Garnishes

  • 3 carrots (peeled and cut into chunks)
  • 2 potatoes (peeled and quartered)
  • 1 onion (sliced)
  • Optional: 1 Korean radish (sliced)
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Prepare the Beef: Pat the chuck roast dry with paper towels, then season generously with salt and black pepper on all sides to enhance flavor before cooking.
  2. Sear the Beef: Heat a large skillet over medium-high heat and add a bit of sesame oil. Once hot, sear the beef until it is browned on all sides, which helps to lock in the juices and develop a deep, rich flavor.
  3. Make the Sauce: In a medium bowl, combine soy sauce, gochujang, additional sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Stir well until the mixture is smooth and well integrated.
  4. Assemble in Cooking Vessel: Place the seared chuck roast into your slow cooker, Dutch oven, or heavy-bottomed pot. Pour the prepared sauce evenly over the beef, ensuring it is well coated.
  5. Add Vegetables: Arrange the peeled and chunked carrots, quartered potatoes, sliced onion, and optional Korean radish around the beef in the pot for even cooking and flavor absorption.
  6. Cook the Roast: If using a slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours until the beef is fork-tender. For stovetop cooking, cover and simmer on low heat for 3-4 hours, checking occasionally to maintain moisture and prevent drying out.
  7. Serve: Carefully transfer the cooked beef to a serving platter and arrange the cooked vegetables around it. Spoon some of the flavorful sauce from the pot over the top of the beef and vegetables.
  8. Garnish and Enjoy: Sprinkle sliced green onions and sesame seeds over the dish for an authentic Korean touch and added texture before serving.

Notes

  • Using Korean pear in the sauce helps tenderize the meat naturally and adds subtle sweetness; if unavailable, apple is a good substitute.
  • Adjust gochujang quantity based on your spice preference—reduce for mild heat or increase for spicier flavors.
  • For stovetop cooking, ensure the pot remains covered to keep the meat moist and tender throughout the cooking process.
  • Leftovers can be refrigerated up to 3 days and reheated gently to maintain tenderness.
  • This recipe pairs excellently with steamed rice or kimchi for a full Korean meal experience.

Nutrition

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

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