Irresistible Korean Gochujang Pot Roast Recipe
This Irresistible Korean Pot Roast is a flavorful twist on a classic comfort dish, featuring tender chuck roast braised in a savory and slightly spicy Korean-inspired sauce made with gochujang, garlic, ginger, soy sauce, and beef stock. Slow-cooked to perfection in a Dutch oven, the beef becomes wonderfully juicy and infused with rich, aromatic flavors. Served with fresh cilantro, cooked rice, and tangy kimchi, this recipe delivers a satisfying meal with a balance of savory, sweet, and spicy notes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean
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 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
- Brown the Beef: 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. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. In batches, brown the beef on all sides, about 10 minutes total, then transfer to a plate.
- Sauté the Aromatics: Lower the heat to medium and add the sliced sweet onion to the Dutch oven. Cook, stirring occasionally, until softened slightly, about 4 minutes. Add minced garlic and grated ginger, cooking for about 1 minute more until fragrant. If the mixture sticks or browns too quickly, add 1/4 cup beef stock and scrape up any browned bits, enhancing flavor.
- Build the Braising Liquid: Stir in gochujang paste, brown sugar, and soy sauce/tamari to the sautéed onions and aromatics until well combined. Let cook for 1 minute to meld flavors. Return the browned beef and its juices to the Dutch oven, then add the remaining beef stock. Bring to a simmer and cook for about 5 minutes to slightly reduce the liquid.
- Braise the Beef: Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 hours or until the beef is very tender and easily shredded with a fork. Check and stir halfway through to prevent sticking and ensure even cooking.
- Serve with Rice, Cilantro, and Kimchi: Once tender, serve the pot roast family-style with cooked rice, fresh cilantro scattered over, and a side of tangy kimchi. These accompaniments add freshness and brightness, perfectly complementing the rich, savory beef.
Notes
- Ensure the chuck roast pieces are well browned for deeper flavor.
- If the braising liquid reduces too much during cooking, add a splash of beef stock to maintain moisture.
- Feel free to adjust gochujang quantity to vary the spice level.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- Using low-sodium soy sauce helps control the saltiness of the dish.
Keywords: Korean pot roast, gochujang beef, Korean braised beef, chuck roast recipe, Korean comfort food, slow baked pot roast, spicy beef stew
