Korean Pot Roast Dinner That Feels Extra Special
A tender, flavorful Korean-inspired pot roast infused with soy, gochujang, garlic, and sesame — perfect for serving over rice with kimchi and vegetables.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours
- Total Time: 4 hours
- Yield: 6 servings 1x
Ingredients
Scale
- 3–4 lbs beef chuck roast
- ½ cup low-sodium soy sauce
- ¼ cup gochujang
- 2 tbsp brown sugar or honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar or mirin
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 onion, sliced
- 1 cup beef broth or water
- Optional: 2 carrots, 1 daikon, peeled and chopped
- Salt and pepper, to taste
- 2 scallions, sliced (for garnish)
- Cooked white rice, for serving
Instructions
- Whisk together soy sauce, gochujang, sugar, sesame oil, vinegar, garlic, and ginger.
- Sear seasoned roast on all sides in a Dutch oven with oil until browned. Remove.
- Sauté onions, then deglaze with broth. Return roast to pot and pour sauce over.
- Cover and simmer on low for 3–4 hours, flipping once, until tender. Add vegetables during the last hour if using.
- Shred meat, skim fat, and return meat to sauce.
- Serve over rice with scallions and optional kimchi.
Notes
- Can be made in a slow cooker or pressure cooker.
- Adjust spice with more or less gochujang.
- Store leftovers for 4 days or freeze for up to 2 months.