Description
Korean Style Pot Roast is a fusion of hearty, tender beef and bold, aromatic Korean flavors. The roast is cooked slowly with a savory sauce made from soy sauce, gochujang, sesame oil, and fresh vegetables for a comforting and flavorful dish.
Ingredients
For the Beef:
3–4 lbs Chuck roast (Ideal for slow cooking due to its marbling)
Salt and black pepper (For seasoning before searing)
For the Sauce:
½ cup soy sauce
2 tbsp gochujang (Korean chili paste)
3 tbsp sesame oil
3 cloves garlic (minced)
1-inch ginger (grated)
2 tbsp honey or brown sugar
½ cup Korean pear or apple (grated)
1 tbsp rice vinegar
For the Vegetables:
3 carrots (peeled and cut into chunks)
2 potatoes (peeled and quartered)
1 onion (sliced)
Optional: 1 Korean radish (sliced)
For Garnish:
Sliced green onions
Sesame seeds
Instructions
- Pat the chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.
- In a large skillet, heat a little sesame oil over medium-high heat. Once hot, sear the beef for 3-4 minutes on each side until it’s browned. This helps to lock in the juices and flavor.
- In a separate bowl, combine the soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey (or brown sugar), and grated Korean pear. Stir the mixture until smooth and well combined.
- For a slow cooker: Transfer the seared beef to the slow cooker. Pour the sauce over the beef and place the sliced onion, carrots, potatoes, and optional Korean radish around the beef. Cover and cook on low for 8 hours or high for 4-5 hours.
- For stovetop: Transfer the beef to a Dutch oven or heavy pot. Pour the sauce over the beef and add the vegetables. Cover and simmer on low heat for 3-4 hours, checking occasionally to ensure the beef doesn’t dry out.
- Once the beef is tender, transfer it to a platter and arrange the vegetables around it. Spoon the sauce from the pot over the top for added flavor.
- Top with sliced green onions and sesame seeds before serving.
Notes
- If you can’t find Korean pear, an apple can be used as a substitute.
- Feel free to add other root vegetables like parsnips or sweet potatoes, or include shiitake mushrooms for an extra umami flavor.
- Adjust the gochujang based on your spice preference. You can also add Korean red pepper flakes (gochugaru) for more heat.
- For a thicker sauce, simmer it uncovered for a few minutes before serving or mix cornstarch with water and stir it into the sauce.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. It even tastes better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 4 hours (if using a slow cooker) or 3-4 hours on the stovetop
- Category: Main Dish
- Method: Slow Cooker, Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 120mg
