Name: Irresistible Korean Gochujang Pot Roast Recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: Korean
Ingredients: 1 tbsp grated fresh ginger (freshly grated preferred); 1/4 cup brown sugar; 1 tbsp kosher salt; 2 tbsp gochujang paste (Korean brand preferred); 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; Fresh cilantro; Cooked rice; Kimchi

Jump to Recipe

Introduction

This irresistible Korean pot roast combines tender, slow-braised beef with bold, savory flavors like gochujang and garlic. It’s perfect for a cozy meal served alongside rice, fresh cilantro, and tangy kimchi. Easy to prepare but full of depth, this dish is sure to become a favorite.

The image shows a white pot filled with rich, dark brown chunks of meat soaked in a glossy, thick sauce. The meat pieces are hearty and tender-looking, coated with the shiny sauce that pools at the pot's bottom. Thin slices of bright green garnish, likely scallions, are scattered on top, adding a fresh texture and color contrast. Tiny white sesame seeds are sprinkled evenly over the meat, giving an extra layer of detail. The pot sits on a white marbled surface with a dark cloth nearby, highlighting the warm and savory appeal of the dish. 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 preferred)
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 with the rack in the lower third. Pat the chuck roast pieces dry and season thoroughly with kosher salt. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, brown the beef on all sides, about 10 minutes total, then transfer to a plate.
Step 2: Lower the heat to medium and add the sliced sweet onion to the Dutch oven. Cook, stirring occasionally, until the onions soften slightly, about 4 minutes. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. If the mixture starts to stick or brown too quickly, pour in 1/4 cup of beef stock and scrape up any browned bits for extra flavor.
Step 3: Stir in the gochujang paste, brown sugar, and soy sauce or tamari until well combined. Let the mixture cook for a minute to blend the flavors. Return the browned beef and any collected juices to the pot, then add the remaining beef stock. Bring everything to a simmer and cook for about 5 minutes to slightly reduce the liquid.
Step 4: Cover the Dutch oven and transfer it to the preheated oven. Braise the beef for 2 hours, or until very tender and easy to shred with a fork. Check and stir halfway through to prevent sticking.
Step 5: Serve the pot roast family-style with cooked rice, fresh cilantro, and kimchi. The freshness of cilantro and the tangy crunch of kimchi complement the rich, savory beef beautifully.

Tips & Variations

For extra depth, marinate the beef in the gochujang mixture for an hour before browning.
Use a slow cooker for hands-off preparation—brown the beef and sauté aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Substitute beef stock with vegetable stock for a lighter flavor.
Add chopped carrots and potatoes to the Dutch oven halfway through braising for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat or in the microwave until heated through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white square plate holds a serving of white rice as the base layer, soft and fluffy in texture. On top, there is a thick layer of dark brown shredded meat covered in a glossy, rich sauce that looks sticky and savory. Bright green fresh cilantro leaves are scattered generously over the meat and rice. A silver fork pierces a chunk of the shredded meat, lifting it slightly above the plate. The plate is set on a white marbled surface. 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?

Yes, other tougher cuts like brisket or short ribs work well because they become tender during slow braising. Just ensure the pieces are large enough to hold moisture.

What if I can’t find gochujang paste?

If gochujang is unavailable, you can substitute with a mix of miso paste and chili paste or hot sauce. The flavor won’t be exactly the same but will still add a nice spicy, savory element.