Korean Style Pot Roast (Printable Version)
Slow-cooked chuck roast with Korean spiced sauce, paired with hearty vegetables and garnished with sesame and green onions.
# Ingredients Required:
→ Beef
01 -
1.4-1.8 kg chuck roast
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Sauce
04 -
120 ml soy sauce
05 -
30 g gochujang (Korean chili paste)
06 -
45 ml sesame oil
07 -
3 cloves garlic, minced
08 -
2.5 cm ginger, grated
09 -
30 ml honey or brown sugar
10 -
120 g Korean pear or apple, grated
11 -
15 ml rice vinegar
→ Vegetables
12 -
3 carrots, peeled and chunked
13 -
2 potatoes, peeled and quartered
14 -
1 onion, sliced
15 -
Optional: 1 Korean radish, sliced
→ Garnish
16 -
Sliced green onions
17 -
Sesame seeds
# Guide to Cooking:
01 -
Pat the chuck roast dry. Season all surfaces evenly with salt and black pepper. Heat a small amount of sesame oil in a large skillet over medium-high heat. Sear the beef on all sides until a brown crust forms, locking in the flavors.
02 -
Combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey, and grated Korean pear in a bowl. Whisk the ingredients thoroughly until the sauce is smooth and well blended.
03 -
Place the seared beef into a slow cooker, Dutch oven, or heavy pot. Pour the prepared sauce over the beef ensuring even coverage. Arrange the sliced onions, carrots, potatoes, and Korean radish (if using) around the beef. For slow cooking, set on low for 8 hours or on high for 4 to 5 hours. For stovetop cooking, cover and simmer on low heat for 3 to 4 hours, checking periodically to maintain moisture.
04 -
Transfer the cooked beef to a serving platter and arrange the vegetables around it. Spoon the cooking sauce over the beef and vegetables. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
# Extra Suggestions:
01 -
Searing the beef before slow cooking enhances flavor by creating a caramelized crust.