Korean Style Pot Roast Recipe

Looking to spice up your classic pot roast?

The Korean Style Pot Roast is a delightful twist on the traditional dish, combining tender beef with a rich, savory soy-based sauce infused with garlic, ginger, and a hint of sweetness.

Whether you’re craving comfort food or hosting a dinner party, this recipe will be a hit.

Let’s dive into how you can recreate this masterpiece at home!

Ingredients You’ll Need

For the Beef:

• Chuck roast (3-4 lbs.) – Ideal for slow cooking due to its marbling
• Salt and black pepper – For seasoning before searing

For the Sauce:

• ½ cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp honey or brown sugar
• ½ cup Korean pear or apple, grated
• 1 tbsp rice vinegar

Vegetables:

• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and quartered
• 1 onion, sliced
• Optional: 1 Korean radish, sliced

Garnish:

• Sliced green onions
• Sesame seeds

Step-by-Step Recipe Guide

1. Prepare the Beef

• Pat the beef dry and season with salt and pepper on all sides.
• In a large skillet, heat a bit of sesame oil over medium-high heat. Sear the beef until browned on all sides. This locks in the flavor.

2. Make the Sauce

• In a bowl, combine soy sauce, gochujang, sesame oil, garlic, ginger, honey, and grated Korean pear. Stir until smooth.

3. Assemble and Cook

• Place the seared beef into a slow cooker, Dutch oven, or heavy pot.
• Pour the sauce over the beef, ensuring it’s well-coated.
• Add the sliced onions, carrots, potatoes, and Korean radish around the beef.
• For slow cooker: Cook on low for 8 hours or high for 4-5 hours.
• For stovetop: Simmer on low heat for 3-4 hours, covered, checking occasionally to ensure it doesn’t dry out.

4. Serve

• Transfer the beef to a platter and arrange the vegetables around it. Spoon the sauce over the top for added flavor.
• Garnish with green onions and sesame seeds.

Tips for the Perfect Korean Style Pot Roast

• Adjust Spice Levels: If you prefer less heat, reduce the amount of gochujang. For extra spice, add a dash of Korean red pepper flakes.
• Substitutions: Can’t find Korean pear? Use a grated apple instead for a similar sweetness.
• Acidity Balance: Add a splash of rice vinegar to brighten the flavors.
• Don’t Overcook Vegetables: Add them halfway through cooking if you like them firmer.

What to Serve with Korean Style Pot Roast

This dish pairs beautifully with both traditional Korean sides and fusion options:

• Steamed Rice: A must-have to soak up the flavorful sauce.
• Kimchi: The tangy, spicy flavor of fermented cabbage complements the roast.
• Pickled Vegetables: Add crunch and acidity to balance the richness.
• Fusion Pairings: Mashed potatoes, garlic bread, or even a fresh green salad work wonderfully.

Storage and Reheating Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a pot on the stove or in the microwave, adding a splash of water or broth to loosen the sauce.
• Creative Leftovers: Shred the beef and use it for tacos, rice bowls, or even as a topping for baked potatoes.

FAQ’s

Can I use a different cut of beef for this recipe?

Yes, you can use brisket or round roast, but chuck roast is recommended for its marbling and tenderness after slow cooking.

Can I freeze leftovers?

Yes, store the cooked pot roast and sauce in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I cook this in an Instant Pot?

Yes, sear the beef using the sauté function, add the sauce and vegetables, then cook on high pressure for 60 minutes with a natural release.