Korean pot roast is a deeply savory braised beef dish where chuck roast cubes are slow-cooked in a gochujang and soy-based braise with garlic, ginger, and onions until fork-tender. The result is richly flavored comfort food best served over white rice.
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Preheat your oven to 350°F (175°C).
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.
To the same pot, add the sliced onion and garlic. Sauté until softened and lightly caramelized.
Stir in the brown sugar, gochugaru, gochujang, ginger, and soy sauce. Cook for about 1 minute until fragrant.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot and bring the liquid to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the beef is fork-tender.
Garnish with chopped chives and toasted sesame seeds. Serve hot over steamed white rice with a side of spicy cucumbers.
Store covered in the refrigerator for up to 4 days; flavors deepen overnight. Reheat gently on the stovetop over low heat with an extra splash of broth. Freezes well for up to 3 months in an airtight container.
slow cooker (or Dutch oven + oven) · heavy-bottomed pot or Dutch oven for searing (optional but recommended)
Yes. Brisket, short ribs, or beef shoulder work well. Adjust cooking time based on thickness—short ribs may need 3–4 hours, while lean cuts like sirloin will toughen. Chuck roast is ideal for its fat content and tenderness.
Gochujang is a fermented Korean chili paste with umami depth. For substitution, use miso paste plus sriracha (1 tbsp + 1 tsp), or red miso alone for less heat. Avoid total omission—it defines the dish's flavor.
Store in an airtight container in the fridge for up to 4 days. Flavors deepen overnight. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen. It also freezes well for up to 3 months.
Cook until beef is fork-tender and breaks apart easily, typically 2.5–3 hours on low heat or 1.5–2 hours on high, depending on your slow cooker. Meat should shred without resistance.
Gochugaru adds texture and subtle spice; gochujang provides umami and heat. You can omit gochugaru for a smoother sauce, but the dish will lack depth. Keep it if you prefer more complex chili flavor.
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