Introduction

This irresistible Korean pot roast is a tender, flavorful dish that combines savory, sweet, and spicy elements. Slow-cooked to perfection, it’s a comforting meal perfect for family dinners or special occasions.

A red pot filled with chunks of dark brown braised meat in a thick, glossy sauce. The meat pieces are textured and coated evenly with the rich sauce, showing tender, slightly caramelized edges. Scattered on top are thin, fresh green onion slices and a light sprinkle of white sesame seeds, adding brightness and contrast. The inside edge of the pot is visible, showing some sauce splashes. The pot sits on a white marbled surface with a blurred dark cloth near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp grated fresh ginger (freshly grated preferred)
1/4 cup brown sugar
1 tbsp kosher salt
2 tbsp gochujang paste (Korean brand recommended)
1 tbsp vegetable oil
1/2 cup low-sodium soy sauce or tamari
6 garlic cloves, finely minced
2 cups beef stock
1 sweet onion, thinly sliced
1 (4 to 5 lb) chuck roast, cut into 3-inch pieces
For serving: fresh cilantro, cooked rice, kimchi

Instructions

Step 1: Preheat your oven to 350°F and position the rack in the lower third. Pat the chuck roast pieces dry and season thoroughly with kosher salt.
Step 2: Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef pieces on all sides in batches, about 10 minutes total, then transfer to a plate.
Step 3: Lower the heat to medium and add the sliced onion to the Dutch oven. Cook, stirring occasionally, until slightly softened, about 4 minutes.
Step 4: Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. If sticking occurs, pour in 1/4 cup beef stock and scrape up browned bits from the bottom.
Step 5: Stir in gochujang paste, brown sugar, and soy sauce or tamari until well combined. Cook for 1 minute to combine flavors.
Step 6: Return browned beef and any juices to the Dutch oven. Add the remaining beef stock and bring to a simmer, cooking for about 5 minutes to reduce the liquid slightly.
Step 7: Cover the Dutch oven and place it in the oven. Cook for 2 hours, or until the beef is very tender and shred easily with a fork. Check and stir halfway through to prevent sticking.
Step 8: Serve the pot roast family-style with cooked rice, fresh cilantro, and kimchi. Enjoy the balance of rich, savory meat with fresh and tangy sides.

Tips & Variations

Use freshly grated ginger for the best flavor and aroma in this dish.
Substitute beef stock with vegetable stock for a lighter broth if preferred.
Add sliced carrots or daikon radish during braising for extra texture and flavor.
Adjust gochujang amount to control the spice level according to your taste.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave until warmed through. The flavors often deepen after a day, making leftovers even more delicious.

How to Serve

A white square plate contains three main parts: on the left, there is a pile of reddish-orange kimchi with a slightly wet, textured look; in the middle, dark brown braised beef chunks covered with a glossy sauce and sesame seeds, topped with a bunch of fresh green cilantro leaves; and on the right, a serving of fluffy white rice sprinkled lightly with chopped green herbs. The plate is placed on a white marbled surface, and the colors contrast well, showing a rich, comforting meal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Chuck roast is ideal because it becomes tender and flavorful when slow-cooked. However, brisket or short ribs can also work well if you adjust cooking times accordingly.

Is gochujang paste spicy?

Gochujang has a mild to moderate heat with a sweet and savory profile. You can adjust the amount used to control the spice level or substitute with a milder chili paste if preferred.