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Korean Pot Roast

Korean Pot Roast: Comfort Food That Warms the Soul

Korean Pot Roast is a hearty and comforting dish featuring tender beef braised in a savory-sweet sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 4-5 lbs Chuck Roast Choose a well-marbled cut
For the Seasoning
  • 1 tbsp Kosher Salt Essential for enhancing flavor
  • 2 tbsp Vegetable Oil Can substitute with canola or grapeseed oil
For the Aromatics
  • 1 large Sweet Onion Yellow onion works as a substitute
  • 6 cloves Garlic, minced Use fresh for best aroma
  • 1 tbsp Fresh Ginger, grated Ground ginger can be used if fresh is unavailable
For the Sauce
  • 2 tbsp Gochujang Paste Provides unique heat
  • 1/4 cup Brown Sugar Balances savory and spicy notes
  • 1/2 cup Low-Sodium Soy Sauce or Tamari Tamari is gluten-free
  • 2 cups Beef Stock Homemade stock can be a healthier substitution
For Serving
  • 1 cup Fresh Cilantro Optional garnish
  • 3 cups Cooked Rice Uses both white or brown rice
  • 1 cup Kimchi Substitute with pickled vegetables if preferred

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and pat your chuck roast pieces dry. Season generously with kosher salt.
  2. In a large Dutch oven, heat vegetable oil over medium-high heat and sear the seasoned beef for about 10 minutes until browned on all sides.
  3. Lower the heat to medium, add sliced sweet onion, and sauté for about 4 minutes until softened and translucent.
  4. Add minced garlic and grated ginger to the pot; cook for about 1 minute until fragrant, scraping up any bits that stick.
  5. Mix in gochujang paste, brown sugar, and low-sodium soy sauce and cook for another 2-3 minutes until fully combined.
  6. Return the browned beef and pour in the remaining beef stock. Bring to a simmer for about 5 minutes.
  7. Cover the pot and braise in the oven for 2 hours, checking halfway through.
  8. After 2 hours, check if the beef is fork-tender. Serve over rice, garnished with cilantro and accompanied by kimchi.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Always use a good amount of kosher salt and take your time while browning the beef for best results.

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