Korean Style Pot Roast

This Korean style pot roast is my go to when I want something comforting yet a little adventurous after a busy day. It brings together the richness of slow cooked beef with bold sweet and spicy Korean flavors all in one pot.

I threw this together the first time on a chilly weekend and the mix of gochujang and Korean pear instantly became a family favorite

Ingredients

• Chuck roast: three to four pounds is perfect for slow cooking because its marbling breaks down into tender bites
• Salt and black pepper: bring out the beef’s natural flavors and are essential before searing
• Soy sauce: adds savory depth choose a good quality naturally brewed brand if possible
• Gochujang Korean chili paste: is the soul of this dish providing heat and sweetness look for a vibrant red paste without additives
• Sesame oil: gives a toasty nutty flavor that complements the meat and vegetables well
• Garlic and ginger: add freshness and warmth for an authentic Korean flavor
• Honey or brown sugar: balances the spice with a touch of natural sweetness use whatever you have on hand
• Korean pear or apple grated: brings subtle fruitiness and tenderizes the meat choose ripe and juicy fruit for best results
• Rice vinegar: adds acidity to cut through the richness and keeps the sauce bright
• Carrots potatoes and onion: are pantry friendly vegetables that soak up the sauce flavors beautifully
• Optional Korean radish: adds a mildly sweet crunch that is traditional in Korean cooking
• Sliced green onions and sesame seeds: garnish for a fresh flavorful finish

Instructions

Prepare the Beef:

Pat your chuck roast dry with paper towels this helps with browning then season generously with salt and black pepper on all sides

Make the Sauce:

In a bowl combine soy sauce gochujang sesame oil minced garlic grated ginger honey and grated Korean pear or apple. Stir these well until the mixture is smooth and fully blended. This sauce is the key that will flavor the entire roast

Assemble and Cook:

Place your seared beef in your slow cooker Dutch oven or heavy pot. Pour the sauce evenly over the meat making sure it is well coated around all sides. Arrange the carrots potatoes sliced onion and optional Korean radish around the beef to cook in the flavorful sauce For slow cooker cook on low for eight hours or on high for four to five hours until the meat is fork tender For stovetop place pot over low heat covered and let simmer gently for three to four hours checking occasionally to ensure the liquid does not dry out

Serve:

Transfer the beef to a serving platter with the vegetables arranged around it. Spoon the sauce over the top generously for extra flavor and moisture Finish with sliced green onions and a sprinkle of sesame seeds for color and crunch

My favorite part of this recipe is definitely the sauce especially the balance that grated Korean pear brings to the spicy gochujang. It reminds me of watching Korean dramas with my partner and sharing this meal while trying to catch every line

Storage Tips

Store leftovers in an airtight container in the refrigerator and it will keep beautifully for up to three days. Reheat gently on low heat to avoid drying out the meat and vegetables. The sauce thickens when chilled so add a splash of water or broth when warming if needed.

Ingredient Swaps

You can substitute brown sugar for honey to keep sweetness easy and pantry friendly. If you cannot find Korean pear any sweet crisp apple works well to achieve the same tenderizing effect. For heat level adjust gochujang quantity or swap with a mild chili paste if preferred.

Serving Ideas

Serve this pot roast over steamed white rice or creamy mashed potatoes to soak up the sauce. It also goes well with simple steamed greens like bok choy or kale. For a festive touch add kimchi on the side to balance the richness with bright fermented flavors.

This Korean style pot roast combines bold flavors and comforting textures for a memorable meal any day of the week.

Frequently Asked Recipe Questions

→ What cut of beef is best for this dish?

A chuck roast is ideal due to its marbling, which breaks down during slow cooking to create tender, flavorful meat.

→ Can I prepare this without a slow cooker?

Yes, you can simmer the pot roast on the stovetop in a heavy pot or Dutch oven over low heat for 3-4 hours, covered.

→ What does gochujang add to the sauce?

Gochujang provides a mild heat and depth with its fermented chili paste qualities, balancing the sweetness and savoriness in the sauce.

→ Are there suitable vegetable alternatives?

Carrots, potatoes, and onions are traditional, but you can add or substitute with Korean radish or any root vegetables you prefer.

→ How do you ensure the beef remains tender?

Slow cooking at low temperature allows the connective tissues to break down, making the beef tender and juicy.