Print

Korean Style Pot Roast Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

This Korean Style Pot Roast recipe features a tender, slow-cooked chuck roast infused with a savory and slightly spicy sauce made with gochujang, soy sauce, and Korean pear for natural sweetness. Paired with hearty root vegetables and garnished with green onions and sesame seeds, this dish offers a comforting fusion of rich Korean flavors perfect for a family meal.

Ingredients

Scale

Beef

  • 3–4 lbs chuck roast
  • Salt and black pepper, to taste

Sauce

  • ½ cup soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 3 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tbsp honey or brown sugar
  • ½ cup Korean pear or apple, grated
  • 1 tbsp rice vinegar

Vegetables

  • 3 carrots, peeled and cut into chunks
  • 2 potatoes, peeled and quartered
  • 1 onion, sliced
  • Optional: 1 Korean radish, sliced

Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Season and sear the beef: Pat the chuck roast dry and generously season all sides with salt and black pepper. Heat some oil in a large skillet or the base of a slow cooker insert and sear the roast on all sides over medium-high heat until nicely browned. This step locks in flavor and develops a rich crust.
  2. Prepare the sauce: In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Stir well to create a smooth, flavorful sauce with a balance of sweet, salty, and spicy notes.
  3. Layer vegetables and meat: Place the peeled and chunked carrots, quartered potatoes, sliced onion, and optional Korean radish at the bottom of a slow cooker or heavy pot. Lay the seared chuck roast on top of the vegetables.
  4. Add the sauce: Pour the prepared sauce evenly over the meat and vegetables, making sure the roast is well coated. This sauce will permeate the meat as it cooks, infusing it with deep Korean flavors.
  5. Slow cook the pot roast: Cover and cook on low heat for 7-8 hours (or on high for 4-5 hours) until the beef is tender and easily pulls apart with a fork, and vegetables are cooked through but not mushy.
  6. Serve and garnish: Carefully transfer the pot roast and vegetables to a serving platter. Garnish with freshly sliced green onions and a sprinkle of sesame seeds to add freshness and a nutty crunch. Serve hot with steamed rice or crusty bread.

Notes

  • Using a Korean pear or apple in the sauce adds natural sweetness and tenderizes the meat.
  • To deepen flavor, marinate the beef in the sauce for 1-2 hours before searing, if time permits.
  • If you don’t have a slow cooker, you can cook this in a heavy oven-safe pot at 300°F (150°C) covered for 3-4 hours.
  • Adjust the gochujang quantity to control the level of spiciness to your taste.
  • Leftovers can be stored in the refrigerator for up to 4 days and reheat well.

Keywords: Korean pot roast, slow cooker beef, gochujang recipe, Korean beef stew, hearty pot roast

Find it online: https://busyrecipe.com/korean-style-pot-roast-recipe/