Korean Pot Roast

Name: Korean Pot Roast
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2.5 lbs chuck roast, cut into 2-inch cubes; 2 tbsp neutral oil; 1 large onion, sliced; 4 cloves garlic, sliced; 2 tbsp brown sugar; 1 tbsp gochugaru (Korean chili flakes); 2 tbsp gochujang (Korean chili paste); 1 tsp ginger, minced; 1/4 cup soy sauce; 3 cups beef broth; 1 tbsp chives, finely chopped; 1 tsp toasted sesame seeds; cooked white rice, for serving; spicy cucumbers, for serving

A savory and tender Korean-style pot roast, slow-cooked with gochujang, soy sauce, and aromatics. This comforting dish is perfect served over a bed of fluffy white rice.

🌍Korean 🏷️Pot roast 🏷️Beef 🏷️Chuck roast 🏷️Gochujang 🏷️Spicy

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TikTok

Total

2h 30m

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2.5 lbs chuck roast, cut into 2-inch cubes
2 tbsp neutral oil
1 large onion, sliced
4 cloves garlic, sliced
2 tbsp brown sugar
1 tbsp gochugaru (Korean chili flakes)
2 tbsp gochujang (Korean chili paste)
1 tsp ginger, minced
1/4 cup soy sauce
3 cups beef broth
1 tbsp chives, finely choppedoptional
1 tsp toasted sesame seedsoptional
cooked white rice, for servingoptional
spicy cucumbers, for servingoptional

14 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large Dutch oven or heavy-bottomed pot over medium-high heat, add oil. Once hot, sear the chuck roast pieces on all sides until well-browned. Remove the beef from the pot and set aside.
3
To the same pot, add the sliced onion and garlic. Sauté until softened and lightly caramelized.
4
Stir in the brown sugar, gochugaru, gochujang, ginger, and soy sauce. Cook for about 1 minute until fragrant.
5
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
6
Return the seared beef to the pot and bring the liquid to a simmer.
7
Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the beef is fork-tender.
8
Garnish with chopped chives and toasted sesame seeds. Serve hot over steamed white rice with a side of spicy cucumbers.