Korean-Style Gochujang Pot Roast
This Korean-Style Gochujang Pot Roast combines tender beef with bold flavors from gochujang paste and brown sugar, making it a unique and impressive dish for family dinners.
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.
Notes
To store leftovers, place the pot roast in an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, freeze in a safe container for up to 3 months. Thaw overnight and reheat gently.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 10g
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