Description
This Korean Style Pot Roast is braised low and slow in a bold blend of soy, garlic, sesame, and gochujang. The result is a fall-apart tender roast infused with sweet heat and rich umami flavor. Ideal for cozy meals or impressing guests with something a little different.
Ingredients
3 pounds beef chuck roast
2 tablespoons sesame oil
1 onion, sliced
4 cloves garlic, minced
1 tablespoon ginger, grated
1/2 cup soy sauce
1/4 cup rice vinegar
3 tablespoons brown sugar
2 tablespoons gochujang
1 tablespoon fish sauce
1 cup beef broth
2 carrots, cut into chunks
1 daikon radish, cut into chunks
2 green onions, sliced (for garnish)
Toasted sesame seeds (for garnish)
Instructions
1. Heat sesame oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
2. In the same pot, add onions, garlic, and ginger. Cook until softened, about 3 minutes.
3. Add soy sauce, rice vinegar, brown sugar, gochujang, fish sauce, and broth. Stir and bring to simmer.
4. Return beef to the pot. Add carrots and daikon. Cover with lid.
5. Cook in a preheated 325°F oven for 3 hours until beef is tender.
6. Shred beef slightly, garnish with green onions and sesame seeds. Serve hot with rice or lettuce wraps.
Notes
Let the beef rest before shredding for clean slices.
Don’t skip the searing—it builds flavor.
Adjust gochujang based on heat preference.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised
- Cuisine: Korean fusion
Nutrition
- Serving Size: 1/6 of roast
- Calories: 420
- Sugar: 7g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 110mg
Keywords: Korean pot roast, beef roast, slow cooked Korean beef