Korean Style Pot Roast

If you love tender, flavorful pot roast with a twist, this Korean Style Pot Roast recipe will delight your taste buds. Infused with rich, savory flavors from gochujang paste, garlic, ginger, and soy sauce, this dish is a perfect fusion of comfort food and Korean-inspired cuisine. Whether you cook it in the oven, slow cooker, or Instant Pot, this recipe guarantees a melt-in-your-mouth experience. Serve it with rice, kimchi, and fresh cilantro for an unforgettable meal that’s perfect for family gatherings or a cozy dinner at home.

Ingredients

• 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
• 1 tablespoon kosher salt
• 1 tablespoon vegetable oil
• 1 sweet onion, thinly sliced
• 6 garlic cloves, finely chopped
• 1 tablespoon grated fresh ginger
• 2 tablespoons gochujang paste
• ¼ cup brown sugar
• ½ cup low-sodium soy sauce or tamari
• 2 cups beef stock
• Cooked rice, for serving
• Fresh cilantro, for serving
• Kimchi, for serving

Directions

Preheat the Oven
Preheat the oven to 350°F (175°C) with a rack in the lower third.

Sear the Beef
Pat the beef dry and season it all over with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Once the oil is hot and glistening, work in batches to sear the beef until browned on all sides, about 10 minutes. Transfer the beef to a plate.

Cook the Aromatics
Reduce the heat to medium and add the sliced onion to the Dutch oven. Stir occasionally until the onion softens, about 4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant. If the aromatics start to brown too quickly, deglaze the pot with ¼ cup of beef stock, scraping up any browned bits.

Add the Flavorful Sauce
Stir in the gochujang paste, brown sugar, and soy sauce until everything is well combined. Return the seared beef to the pot along with any juices that have accumulated on the plate. Add the remaining beef stock and bring the mixture to a simmer, allowing it to cook for 5 minutes.

Braise the Meat
Cover the Dutch oven with a lid and transfer it to the oven. Let the pot roast cook for about 2 hours, or until the meat is tender and shreds easily with a fork.

Serve
Serve the Korean-style pot roast family-style with a side of cooked rice, fresh cilantro, and kimchi for an authentic and delicious meal.

Slow Cooker Instructions
For slow cooker preparation, follow the same initial steps to sear the beef and cook the aromatics. Once the meat is browned and the aromatics are ready, transfer them to a slow cooker. Stir in the gochujang, brown sugar, soy sauce, and beef stock. Cover and cook on HIGH for 6 hours or LOW for 8-9 hours, until the beef is fork-tender. Serve as directed.

Instant Pot Instructions
To make this recipe in an Instant Pot, follow the same initial steps for searing the beef and cooking the aromatics. Add the gochujang, brown sugar, soy sauce, and beef stock to the pot. Return the beef and juices to the Instant Pot, then lock the lid and cook on Pressure Cook mode for 1 hour. Let the pressure release naturally for 15 minutes before quick releasing any remaining pressure.

Serving and Storage Tips

Serving Tips

• Rice and Kimchi: Serve the pot roast over a bed of steamed rice to absorb the flavorful sauce. Add a side of kimchi for a tangy and spicy contrast to the rich roast.
• Garnish: Sprinkle fresh cilantro on top for a burst of color and freshness. You can also drizzle a little extra sesame oil or soy sauce for added flavor.
• Family-Style: For a more communal feel, serve the pot roast family-style, with rice, kimchi, and cilantro on the side. This allows everyone to enjoy the dish as they please.

Storage Tips

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to include some of the sauce to keep the meat moist.
• Freezing: If you want to save leftovers for a future meal, you can freeze the pot roast. Place the beef and sauce in a freezer-safe bag or container, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave.
• Reheating: When reheating leftovers, add a little extra beef broth or water to the pot to prevent the meat from drying out. Warm it slowly over low heat until heated through.

Variations

1. Spicy Kick
   Add more gochujang paste or some red pepper flakes to increase the heat. If you like a spicier flavor profile, you can also add a small chopped chili pepper to the onions and garlic when sautéing.
2. Vegetable Add-ins
   For extra vegetables, add carrots, potatoes, or mushrooms to the Dutch oven or slow cooker. Simply chop the vegetables into large chunks and cook them with the roast. They will absorb the savory flavors from the broth and enhance the dish.
3. Add Coconut Milk
   For a creamy twist, substitute a portion of the beef broth with coconut milk. This will add a richness to the dish and give it a slightly tropical flavor that pairs well with the ginger and garlic.
4. Vegan Option
   For a vegan version, swap the chuck roast with mushrooms (such as portobello or shiitake), tofu, or a meat alternative like seitan. Use vegetable broth and tamari in place of soy sauce for a plant-based alternative that still delivers rich umami flavors.
5. Instant Pot with Vegetables
   Add some chopped zucchini, bell peppers, or baby corn to the Instant Pot for a quicker, all-in-one meal. The Instant Pot’s pressure cooking will allow these vegetables to become tender and blend perfectly with the flavors of the roast.
6. Korean BBQ Style
   Marinate the beef in a mixture of soy sauce, gochujang, sesame oil, garlic, ginger, and brown sugar for a few hours before cooking. This will allow the beef to soak up even more flavor, giving it a distinct Korean BBQ taste.
7. Richer Broth
   For a richer broth, add a tablespoon of miso paste along with the soy sauce and gochujang. This will deepen the flavor profile and create a more savory base.
8. Adding Sweet Potatoes
   For a hearty twist, add chunks of sweet potatoes. They will soak up the flavor of the broth and add a natural sweetness to contrast the savory roast.
9. Korean-Style Noodles
   Instead of serving the pot roast with rice, serve it over cooked Korean-style noodles, like japchae (sweet potato noodles), for a satisfying, noodle-based dish.
10. Herb Variations
    While sage is traditional in this recipe, try using different herbs like thyme or rosemary for a more earthy flavor. You can also experiment with adding a cinnamon stick for a warm, aromatic note that complements the ginger.

FAQs

1. Can I use a different cut of beef?
   Yes, you can use other cuts like brisket or round roast, but chuck roast is ideal for this recipe as it becomes very tender when slow-cooked.
2. Can I make this recipe in advance?
   Yes, you can make this dish in advance and store it in the fridge for up to 3-4 days. It often tastes even better the next day as the flavors have time to meld.
3. Can I freeze the leftovers?
   Yes, you can freeze the leftovers for up to 3 months. Just ensure the pot roast is completely cooled before storing it in an airtight container or freezer bag.
4. Can I use a different oil instead of vegetable oil?
   Yes, you can use other oils like sesame oil for added flavor or coconut oil for a slightly different taste. Olive oil works well too.
5. Can I make this recipe without gochujang paste?
   If you don’t have gochujang paste, you can substitute it with a mix of red pepper flakes, soy sauce, and a little sugar to mimic the heat and sweetness of gochujang.
6. Is there a vegetarian alternative to the beef?
   Yes, you can use mushrooms, tofu, or tempeh as a vegetarian alternative. The key is to mimic the savory umami flavors of the beef with other ingredients like soy sauce and gochujang.
7. What kind of rice should I serve with the pot roast?
   You can serve the pot roast with steamed white rice, brown rice, or jasmine rice. For a more traditional Korean touch, serve it with short-grain rice or sticky rice.
8. How do I adjust the sweetness of the pot roast?
   If you prefer a sweeter pot roast, add more brown sugar to the recipe. For a less sweet version, reduce the amount of sugar or skip it altogether.
9. Can I cook this in a slow cooker?
   Yes, this recipe can be made in a slow cooker. Brown the beef in a pan first, then transfer it to the slow cooker with the rest of the ingredients. Cook on high for 6 hours or low for 8-9 hours.
10. What can I serve with this pot roast besides rice and kimchi?
    You can serve this with pickled vegetables, sautéed spinach, or a light Asian salad. It also pairs well with a side of steamed dumplings or Asian-style noodles for a complete meal.

This Korean Style Pot Roast is a flavorful and versatile dish that brings comfort food to a whole new level. Whether you choose the oven, slow cooker, or Instant Pot, the result is a tender, savory meal that pairs perfectly with rice, kimchi, and fresh cilantro. It’s a perfect recipe for those who crave bold flavors and a hearty, satisfying meal. Try it today and experience the fusion of Korean and American cuisine in every bite!

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