Print

Korean Pot Roast: Bold, Tender, and Incredibly Flavorful

Korean pot roast with sesame seeds and green onions on white rice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Korean pot roast blends rich, hearty comfort with bold, sweet, and savory Korean flavors. Perfect for family dinners or special occasions.

Ingredients

Scale
  • 1 (3-4 pound) boneless beef chuck roast
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup gochujang (Korean chili paste)
  • 1 tablespoon sesame oil
  • 1 Asian pear, peeled and grated with juice (or 1/2 apple)
  • 4 green onions, chopped
  • 1 tablespoon toasted sesame seeds
  • 1/2 to 1 cup beef broth (if needed)

Instructions

  1. Season the chuck roast generously with salt and pepper on all sides.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove and set aside.
  3. In the same pot, add chopped onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
  4. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, and grated pear with its juice.
  5. Return seared roast to pot. Pour sauce over roast, ensuring it’s well-coated. If sauce doesn’t come halfway up roast, add 1/2 to 1 cup beef broth.
  6. Bring liquid to a simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for 3 hours 30 minutes to 4 hours, or until meat is fork-tender.
  7. Remove roast from pot and let rest for 10-15 minutes, covered loosely with foil.
  8. Skim excess fat from sauce. Thicken by simmering uncovered for 5-10 minutes if desired.
  9. Serve shredded or sliced pot roast with sauce, garnished with green onions and sesame seeds.

Notes

  • Searing the meat develops deep, rich flavor. Don’t skip this step.
  • Cooking time varies by roast size. Meat is done when it falls apart easily with a fork.
  • For spicier flavor, add more gochujang or red pepper flakes.
  • Substitute Fuji or Gala apple if Asian pear is unavailable.
  • Slow cooker method: After searing and sautéing, transfer to slow cooker. Cook on low 7-8 hours or high 4-5 hours. Slow cookers require longer cooking due to lower temperatures.
  • Look for Mother-in-Law’s or Chung Jung One brand gochujang for best results.

Nutrition

Find it online: https://www.benefitiany.com/korean-pot-roast/