why make this recipe
Korean Style Pot Roast is a delicious and unique twist on the traditional pot roast. This dish features tender beef, vibrant vegetables, and a rich sauce that combines sweet and spicy flavors. It’s the perfect meal for gatherings or family dinners, making it a delightful choice for any occasion.
how to make Korean Style Pot Roast
Ingredients:
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Directions:
- Pat the chuck roast dry and season it with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove the roast and set it aside.
- In the same pot, sauté the onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in the beef broth and stir to deglaze the pan.
- Return the roast to the pot and add the carrots around it.
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim off any fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast.
- Serve hot over rice, mashed potatoes, or in wraps.
how to serve Korean Style Pot Roast
You can serve Korean Style Pot Roast in many ways. A great option is to serve it over steamed rice for a comforting meal. You can also pair it with mashed potatoes or use it in wraps. Fresh cilantro and green onions add a nice touch on top.
how to store Korean Style Pot Roast
To store leftovers, let the pot roast cool down first. Then, place it in an airtight container and refrigerate. It will stay good for about 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make Korean Style Pot Roast
- For more flavor, let the roast marinate in the sauce for a few hours before cooking.
- Adjust the spiciness by using less gochujang if you prefer a milder taste.
- Add more veggies like potatoes or bell peppers for extra nutrition and flavor.
variation
You can customize this recipe by using different cuts of beef, like brisket or round roast. Additionally, you can substitute vegetables based on what’s in season or your family’s preferences.
FAQs
Q: Can I use a slow cooker for this recipe?
A: Yes, you can. Sear the roast first, then transfer everything to a slow cooker and cook on low for about 6 to 8 hours, or until tender.
Q: What can I serve with Korean Style Pot Roast?
A: This dish goes well with rice, mashed potatoes, or as a filling for wraps. You can also serve it with kimchi for a traditional Korean side.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare it a day in advance and reheat it before serving. The flavors will deepen, making it even tastier.
Korean Style Pot Roast
Ingredients
Main Ingredients
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 tablespoons green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
Preparation
- Pat the chuck roast dry and season it with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove the roast and set it aside.
- In the same pot, sauté the onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in the beef broth and stir to deglaze the pan.
Braising
- Return the roast to the pot and add the carrots around it.
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim off any fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast.
- Serve hot over rice, mashed potatoes, or in wraps.