Print

Korean Pot Roast – Savory, Slow-Cooked Comfort with a Bold Twist

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bold, tender Korean Pot Roast braised in a flavorful gochujang-soy sauce blend. Perfect for cozy dinners or meal prep.

Ingredients

Scale

  • 3–4 lb beef chuck roast

  • 1 large onion, sliced

  • 4 carrots, cut into chunks

  • 4 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp gochujang (adjust to taste)

  • 1/4 cup low-sodium soy sauce

  • 2 tbsp brown sugar

  • 1 tbsp rice vinegar

  • 2 cups beef broth

  • 1 tbsp toasted sesame oil

  • 2 tbsp neutral oil (for searing)

  • Salt & black pepper

  • Garnish: scallions, sesame seeds, extra sesame oil

Instructions

  • Pat roast dry and season with salt and pepper.

  • Sear in oil on all sides in a Dutch oven over medium-high heat. Remove.

  • In the same pot, sauté onions until soft. Add garlic and ginger.

  • Stir in gochujang, soy sauce, brown sugar, rice vinegar, and beef broth.

  • Return roast to pot. Add carrots. Cover and braise at 325°F for 3 to 3½ hours.

  • Shred meat, return to pot, and simmer uncovered for 15 minutes.

  • Serve with rice and garnish with scallions and sesame seeds.

Notes

  • Use tamari for a gluten-free version.

  • Add mushrooms or daikon for variation.

  • Freezes well for up to 3 months.

Find it online: https://bitetrovu.com/korean-pot-roast-savory-slow-cooked-comfort-with-a-bold-twist/