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Korean Style Pot Roast

Korean Style Pot Roast: Comforting Flavor Explosion at Home

Experience the comforting flavors of Korean Style Pot Roast, a delightful fusion of tender beef and vibrant spices.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast Substitute with brisket or short ribs if desired.
  • 2 teaspoons Kosher Salt Use standard table salt in equal amounts if needed.
  • 2 tablespoons Vegetable Oil Olive oil can be used as a healthier alternative.
  • 1 large Sweet Onion Yellow onion works well if sweet onion isn’t available.
  • 4 cloves Garlic Fresh garlic is best; garlic powder can be used in a pinch.
  • 1 tablespoon Fresh Ginger Ground ginger can be substituted in lesser amounts.
  • 2 tablespoons Gochujang Replace with chili sauce mixed with miso for a different flavor.
  • 2 tablespoons Brown Sugar White sugar or honey can also work.
  • 1/4 cup Soy Sauce Opt for tamari to keep it gluten-free.
  • 2 cups Beef Broth Vegetable broth can replace it for a vegetarian version.
For Serving
  • 4 cups Cooked Rice Consider brown rice or quinoa for a nutritious alternative.
  • 1/2 cup Fresh Cilantro Green onions or parsley can also be used.
  • 1 cup Kimchi Substitute with pickled vegetables if desired.

Equipment

  • Oven-safe pot or Dutch oven

Method
 

Cooking Steps
  1. Preheat your oven to 300°F (150°C). Gather your ingredients and prepare a large, oven-safe pot or Dutch oven.
  2. Heat 2 tablespoons of vegetable oil in your pot over medium-high heat. Add the beef chuck roast and sear it for about 4-5 minutes on each side until browned.
  3. Remove the beef from the pot. Sauté one diced sweet onion, 4 minced garlic cloves, and 1 tablespoon of grated ginger over medium heat for 3-4 minutes.
  4. In a mixing bowl, combine 2 tablespoons of gochujang, 2 tablespoons of brown sugar, 1/4 cup of soy sauce, and 2 cups of beef broth. Pour this sauce over the sautéed aromatics.
  5. Return the beef to the pot, cover it, and place it in the oven. Let it cook for 3 to 4 hours until fork-tender.
  6. Let the pot roast rest for about 15 minutes. Slice the roast against the grain, serve over rice, and garnish with cilantro. Pair with kimchi.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Choose quality beef with good marbling for the best results. Adjust spice levels to your taste, and always let the pot roast rest before serving.

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