Korean Style Pot Roast (Print-Friendly Format)
Slow-braised beef with gochujang, ginger, and soy for a deeply flavorful, comforting Korean-inspired main dish.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 to 2.25 kg beef chuck roast, cut into 7.5 cm pieces
02 -
15 ml kosher salt
03 -
15 ml vegetable oil
→ Aromatics
04 -
1 large sweet onion, sliced
05 -
6 garlic cloves, minced
06 -
15 ml fresh ginger, grated
→ Sauce
07 -
30 ml gochujang (Korean chili paste)
08 -
60 ml brown sugar
09 -
120 ml soy sauce or coconut aminos
10 -
480 ml beef broth
→ To Serve and Garnish
11 -
Steamed rice
12 -
Fresh cilantro, chopped
13 -
Kimchi
# How to Make It:
01 -
Preheat the oven to 175°C to ensure even cooking throughout.
02 -
Season the beef pieces evenly with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides for approximately 10 minutes until deeply browned. Remove browned beef and set aside.
03 -
Reduce the heat to medium. Add sliced onion to the pot and sauté until softened, about 4 minutes. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Deglaze the pot with a splash of beef broth if necessary.
04 -
Stir in gochujang, brown sugar, and soy sauce until well combined. Return the browned beef with juices to the pot. Add remaining beef broth and bring to a simmer.
05 -
Cover the Dutch oven and transfer to the preheated oven. Bake for 2 hours, or until the beef is tender and shreds easily.
06 -
Shred the beef if desired. Serve over steamed rice, garnish with chopped fresh cilantro, and accompany with kimchi.
# Extra Tips:
01 -
Searing the beef before braising intensifies the flavor and adds depth to the final dish.