Why make this recipe
Korean-Style Gochujang Pot Roast brings a unique twist to the classic pot roast. The combination of tender beef, rich flavors from the gochujang paste, and the sweetness of brown sugar make this dish special. It’s perfect for family dinners or gatherings and is sure to impress your guests with its bold Korean-inspired taste.
How to make Korean-Style Gochujang Pot Roast
Ingredients
- 4–5 lbs chuck roast
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion, thinly sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang paste
- ¼ cup brown sugar
- ½ cup soy sauce (or tamari)
- 2 cups beef stock
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Kimchi, for serving
Directions
- Pat the beef dry and season it with kosher salt.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides. Remove the beef and set aside.
- In the same pot, sauté the sliced onion for about 4 minutes until it becomes soft. Stir in the minced garlic and grated ginger, cooking for an additional minute.
- In a bowl, mix together the gochujang paste, brown sugar, and soy sauce until well combined.
- Return the beef to the pot, adding the beef stock and the sauce mixture. Bring everything to a simmer.
- Reduce the heat, cover, and braise or slow-cook the beef until it is tender. This should take around 3 to 4 hours on low heat or about 1.5 to 2 hours on the stovetop.
- Once the beef is tender, spoon it over cooked rice. Garnish with fresh cilantro and serve with kimchi on the side.
How to serve Korean-Style Gochujang Pot Roast
Serve this flavorful pot roast hot over a bed of fluffy white rice. Make sure to have some kimchi as a side to enhance the meal. The fresh cilantro on top not only adds color but also a burst of freshness that complements the savory flavors of the dish.
How to store Korean-Style Gochujang Pot Roast
To store leftovers, place the pot roast in an airtight container. It will keep well in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Make sure it is properly sealed in a freezer-safe container, and it can last up to 3 months in the freezer. To reheat, thaw in the refrigerator overnight and warm it gently on the stovetop or in the microwave.
Tips to make Korean-Style Gochujang Pot Roast
- Ensure that the beef is well-browned for a deeper flavor. Don’t overcrowd the pot; brown in batches if necessary.
- Adjust the level of heat by adding more or less gochujang paste according to your preference.
- For an extra depth of flavor, you can add vegetables like carrots or potatoes to the pot while braising.
Variation
You can replace the beef chuck with pork shoulder for a different flavor. The cooking time may vary slightly, but the overall process remains the same.
FAQs
Can I use a different cut of meat?
Yes, you can use other cuts like brisket or pork shoulder, but remember that cooking times may vary.
Is gochujang spicy?
Gochujang is mildly spicy but also has a deep sweetness. You can adjust the amount based on your spice tolerance.
Can I make this recipe in a slow cooker?
Absolutely! After browning the meat and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender.
Korean-Style Gochujang Pot Roast
Ingredients
Main Ingredients
- 4–5 lbs chuck roast
- 1 tbsp kosher salt for seasoning
- 1 tbsp vegetable oil for browning the beef
- 1 sweet onion, thinly sliced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang paste can adjust for spiciness
- ¼ cup brown sugar
- ½ cup soy sauce (or tamari)
- 2 cups beef stock
- cooked rice, for serving
- fresh cilantro, for garnish
- kimchi, for serving
Instructions
Preparation
- Pat the beef dry and season it with kosher salt.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches on all sides. Remove the beef and set aside.
- In the same pot, sauté the sliced onion for about 4 minutes until it becomes soft.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
Cooking
- In a bowl, mix together the gochujang paste, brown sugar, and soy sauce until well combined.
- Return the beef to the pot, adding the beef stock and the sauce mixture.
- Bring everything to a simmer.
- Reduce the heat, cover, and braise or slow-cook the beef until it is tender (3 to 4 hours on low heat or 1.5 to 2 hours on stovetop).
Serving
- Once the beef is tender, spoon it over cooked rice.
- Garnish with fresh cilantro and serve with kimchi on the side.