Description
Korean Style Pot Roast is a delicious fusion of tender beef and bold Korean flavors, perfect for family dinners or special occasions. This comforting dish features juicy beef chuck roast simmered in a rich sauce made with gochujang, soy sauce, and aromatic ingredients like garlic and ginger.
Ingredients
Scale
- 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Kimchi, for serving
Instructions
- Season the beef chuck roast with kosher salt. Heat vegetable oil in a Dutch oven over medium-high heat and sear the beef pieces on all sides until browned (about 3-4 minutes per side). Remove from pot.
- In the same pot, sauté sliced onion until translucent (about 5 minutes). Add minced garlic and grated ginger; cook for an additional minute.
- Stir in gochujang, brown sugar, soy sauce (or coconut aminos), and beef broth. Bring to a simmer while scraping up any browned bits from the bottom.
- Return seared beef to the pot, ensuring it's submerged in the sauce. Cover with a lid, reduce heat to low, and cook for about 3 hours or until tender.
- Let rest before serving over rice, garnished with fresh cilantro and served with kimchi.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 415
- Sugar: 9g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 98mg