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To make a flavorful Korean Style Pot Roast, you need several key ingredients: - 3-4 lbs beef chuck roast - 2 tablespoons vegetable oil - 1 onion, quartered - 4 cloves garlic, minced - 1 inch piece of ginger, sliced - 1 cup beef broth - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 2 carrots, chopped - 2 potatoes, quartered - 1 bell pepper, sliced - Salt and pepper to taste The beef chuck roast is the star of this dish. It becomes tender and juicy after slow cooking. Gochujang is a key ingredient. This Korean chili paste adds a spicy and sweet flavor. Its unique taste makes the dish stand out. Sesame oil is another special ingredient. It has a nutty flavor that enhances the overall taste of the pot roast. This oil adds depth and richness to the meal. To finish your Korean Style Pot Roast, consider adding these garnishes: - Green onions - Sesame seeds These garnishes not only add color but also bring extra crunch and flavor. Green onions give a fresh taste, while sesame seeds add a nice texture. Together, they make your dish even more appealing. {{ingredient_image_1}} Start by searing the beef chuck roast. Heat vegetable oil in a large pot over high heat. Season the roast with salt and pepper. Once the oil is hot, place the beef in the pot. Sear it for about 4-5 minutes on each side until it turns brown. This step locks in the flavor. Remove the roast and set it aside. Next, you will sauté the aromatics. Using the same pot, add the quartered onion. Sauté it for about 3-4 minutes until it softens. Then, add minced garlic and sliced ginger. Cook these for one more minute. This step builds a great flavor base for the dish. Now, it’s time to build the sauce. Stir in gochujang, soy sauce, brown sugar, and sesame oil into the pot. Mix well to combine all the ingredients. Don’t forget to scrape the pot’s bottom. This action gets all the tasty browned bits into your sauce, adding depth to the flavor. Place the seared beef back in the pot and pour in the beef broth. Bring this mixture to a gentle simmer. Make sure the roast is mostly submerged in the sauce. Cover the pot and reduce the heat to low. Let it cook for about 3-4 hours. This long cooking time makes the beef tender and easy to shred. Once cooked, take the roast out of the pot. Let it rest for a few minutes. Shred the beef using two forks. Return the shredded beef to the pot with the vegetables. Stir everything well to combine. Serve the pot roast in bowls, garnished with green onions and sesame seeds. Enjoy your meal! Choosing the right cut of beef is key. I recommend a chuck roast for its rich flavor and tenderness. This cut has the right amount of fat. It helps keep the meat moist during cooking. Adjusting seasoning levels is also important. Taste your sauce as you cook. If it's too spicy, add a bit more sugar. If it needs salt, add soy sauce. This way, you get the balance just right. Preparing ingredients in advance saves you time. Chop your veggies and mince the garlic ahead of time. You can store them in the fridge until you're ready to cook. Using a slow cooker is a great idea. It allows you to set it and forget it. Just sear your beef and add everything to the pot. Cook it on low for about 7-8 hours. This method makes the beef super tender. What if the roast is tough? If that happens, it often needs more time. Cook it longer until it shreds easily. You can also add more broth to keep it moist. Adjusting sauce consistency is simple. If your sauce is too thick, add a bit of broth or water. Stir it well until you reach the desired thickness. If it's too thin, simmer it longer to thicken. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use a well-marbled cut of beef like chuck roast. This cut breaks down beautifully during the slow cooking process. Adjust Spice Level: Gochujang varies in heat, so taste your sauce before adding the full amount. You can always add more later if you prefer a spicier kick! Let it Rest: After cooking, allow the pot roast to rest for at least 10 minutes before shredding. This helps the juices redistribute, making the meat even more tender and juicy. Customize Vegetables: Feel free to swap in your favorite vegetables like parsnips or sweet potatoes. Just make sure they are cut to a similar size for even cooking. {{image_2}} To make your pot roast spicier, add more gochujang. Start with an extra tablespoon. You can also add fresh chili peppers or chili flakes. This boosts the heat and gives more depth. The spice will balance well with the beef's rich flavors. Feel free to swap in different veggies. Sweet potatoes add a sweet touch. Zucchini brings a nice texture. You can also use seasonal vegetables. Try adding mushrooms or bok choy for a fun twist. Seasonal choices keep your dish fresh and exciting. If you need gluten-free, use tamari instead of soy sauce. It has a similar flavor profile. For lower carbs, skip the brown sugar. You can use a sugar substitute like erythritol. This keeps the dish tasty while meeting your dietary needs. To keep your Korean style pot roast fresh, cool it down first. Place it in the fridge within two hours of cooking. Use airtight containers to prevent moisture loss. Glass or plastic containers work well. Make sure to separate the meat from the vegetables if you want. This helps keep everything fresh longer. To reheat your pot roast, consider the stovetop. This method keeps the meat juicy. Place the roast in a pot with a splash of broth on low heat. Stir occasionally until warmed. If you use a microwave, cover the dish. Heat it in short bursts to avoid drying out the meat. This helps keep the texture nice and soft. For long-term storage, you can freeze your pot roast. Cut it into portions before freezing. Wrap each piece tightly in foil or freezer bags. This prevents freezer burn. Label the bags with the date. To defrost, move the roast to the fridge overnight. For a quicker method, use the microwave’s defrost setting. This way, your delicious meal is ready whenever you are! The best cut of beef for this dish is beef chuck roast. It has a good balance of fat and meat. The fat adds flavor and keeps the meat tender as it cooks. When you cook chuck roast low and slow, it becomes melt-in-your-mouth good. This cut stands up well to the bold flavors of gochujang and soy sauce. Cooking the pot roast takes about 4 hours. First, you sear the meat for 10 minutes. After that, you add the ingredients and let it cook low and slow. The pot roast should simmer for 3 to 4 hours. You know it's ready when the meat shreds easily with a fork. Yes, you can use a slow cooker! Sear the beef in a pan first. Then transfer it to the slow cooker. Add the sautéed onions, garlic, and ginger. Pour in the sauce ingredients and broth. Cook on low for 6 to 8 hours. This method makes the meat super tender and lets the flavors blend well. You can serve many sides with this pot roast. Rice is a classic choice. It soaks up the tasty sauce. Steamed vegetables add color and nutrition. You can also try kimchi for a spicy kick. Another great option is a simple salad with sesame dressing. Each of these pairs well with the rich flavors of the roast. Korean style pot roast combines rich flavors and tender beef. With ingredients like gochujang and sesame oil, it stands out. Follow my step-by-step guide for perfect results. I shared tips for flavor, quick prep, and common issues. You can even swap ingredients for fun twists. Store leftovers well to enjoy later. Make this dish your own, and savor every bite!

Korean Gochujang Pot Roast

A flavorful and spicy pot roast infused with Korean gochujang and tender vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Korean
Servings 6
Calories 450 kcal

Ingredients
  

  • 3 lbs beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 whole onion, quartered
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, sliced
  • 1 cup beef broth
  • 1 4 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 whole carrots, chopped
  • 2 whole potatoes, quartered
  • 1 whole bell pepper, sliced
  • to taste salt and pepper
  • for garnish green onions and sesame seeds

Instructions
 

  • In a large pot or Dutch oven, heat the vegetable oil over high heat. Season the chuck roast with salt and pepper on all sides. Once the oil is hot, sear the beef for about 4-5 minutes on each side until browned. Remove the roast and set it aside.
  • In the same pot, add the quartered onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and sliced ginger, cooking for an additional minute until fragrant.
  • To the pot, stir in the gochujang, soy sauce, brown sugar, and sesame oil. Mix well to combine, scraping up any browned bits from the bottom of the pot.
  • Place the seared beef back in the pot and add the beef broth. Bring the mixture to a simmer, ensuring the roast is mostly submerged in the sauce.
  • Add the chopped carrots, quartered potatoes, and sliced bell pepper into the pot around the roast.
  • Cover the pot with a lid and reduce the heat to low. Let it cook for about 3-4 hours, or until the beef is tender and easily shreds with a fork.
  • Once cooked, remove the roast from the pot and let it rest for a few minutes. Shred the beef, and return it to the pot with the vegetables. Stir everything to combine.
  • Serve the pot roast in bowls, garnished with chopped green onions and sesame seeds.

Notes

Let the roast rest before shredding for best results.
Keyword beef, gochujang, Korean, pot roast