Irresistible Korean Gochujang Pot Roast Recipe
This Irresistible Korean Pot Roast is a flavorful fusion dish combining tender, slow-braised chuck roast with a rich and savory Korean-inspired sauce featuring gochujang, garlic, ginger, and soy sauce. Perfectly cooked in the oven until melt-in-your-mouth tender, it is served with fresh cilantro, steamed rice, and tangy kimchi for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean Fusion
Ingredients
Scale
For the Pot Roast:
- 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
- Preheat Oven and Prepare Beef: Preheat your oven to 350°F (175°C) with the rack positioned in the lower third. Pat the chuck roast pieces dry and season generously with kosher salt to enhance flavor and develop a crust during browning.
- Brown the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides for about 10 minutes total to lock in juices and create deep flavor. Transfer browned beef to a plate.
- Sauté Aromatics: Reduce heat to medium, add the thinly sliced sweet onion to the Dutch oven, and cook while stirring occasionally until slightly softened, about 4 minutes. Add minced garlic and grated ginger, cooking about 1 minute until fragrant. If sticking or browning too fast, add 1/4 cup beef stock and scrape up browned bits to enrich the flavor base.
- Create Sauce: Stir in gochujang paste, brown sugar, and soy sauce or tamari with the aromatics until well combined and cook for an additional minute to meld flavors.
- Combine and Simmer: Return the browned beef and any juices to the Dutch oven, then pour in the remaining beef stock. Bring the mixture to a simmer and cook for about 5 minutes to slightly reduce the liquid and intensify flavor.
- Braise in Oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for approximately 2 hours, or until the beef is very tender and easily shredded with a fork. Stir once halfway through to prevent sticking and ensure even cooking.
- Serve: Once tender, serve the pot roast family-style over cooked rice, topped with fresh cilantro and accompanied by a side of kimchi to add brightness and contrast to the rich meat.
Notes
- Use a heavy Dutch oven for even heat distribution during braising.
- Letting the beef rest after cooking improves texture and juiciness.
- Gochujang paste can vary in heat, adjust quantity to taste.
- The kimchi adds a desirable tang and crunch that balances the savory pot roast.
- For gluten-free option, ensure tamari or soy sauce is gluten-free.
Keywords: Korean Pot Roast, Gochujang Beef, Braised Chuck Roast, Korean Comfort Food, Slow Braised Beef
