Korean Style Pot Roast
Indulge in the rich and savory flavors of Korean Style Pot Roast, a comforting dish that brings the essence of Korean cuisine to your table. This recipe features tender beef chuck simmered in a delicious sauce made with gochujang, garlic, and ginger, creating an irresistible flavor profile that is perfect for family gatherings or cozy weeknight dinners. With easy preparation steps and minimal cleanup required, you’ll have more time to savor this hearty meal with loved ones. Whether served over steamed rice, in lettuce wraps, or alongside kimchi, this pot roast is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 to 8 people 1x
- Category: Main
- Method: Braising
- Cuisine: Korean
Ingredients
Scale
- 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Kimchi, for serving
Instructions
- Heat vegetable oil in a Dutch oven over medium-high heat. Season beef with kosher salt.
- Sear the beef pieces until browned on all sides; remove and set aside.
- In the same pot, sauté sliced onion until soft, then add minced garlic and grated ginger until fragrant.
- Stir in gochujang and brown sugar, then pour in soy sauce and beef broth; mix well.
- Add seared beef back into the pot, ensuring it's submerged in the sauce. Bring to a simmer and cover.
- Reduce heat to low and braise for about 3 hours or until tender; stir occasionally.
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 350
- Sugar: 10g
- Sodium: 770mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://teffrecipes.com/korean-style-pot-roast/