If you’re searching for a dish that combines rich comfort with an exciting, spicy twist, look no further than this Korean Style Pot Roast Recipe. Tender, melt-in-your-mouth beef infused with deep savory notes, a subtle sweetness, and that distinctive Korean chili kick makes this pot roast a standout favorite. The harmony of hearty vegetables and a boldly flavored sauce makes every bite feel like a warm hug, perfect for sharing with family and friends on any occasion.
Ingredients You’ll Need
The magic of this Korean Style Pot Roast Recipe comes from a list of simple, essential ingredients that each play a vital role. From the robust chuck roast that becomes incredibly tender, to the fresh aromatics and Korean staples like gochujang and toasted sesame oil, every component adds to the symphony of flavors, textures, and colors in this dish.
- 3 to 3.5 lb beef chuck roast: The star of the show, providing rich, tender meat perfect for slow braising.
- Kosher salt and black pepper: Basic seasonings that elevate the natural flavor of the beef.
- Vegetable oil: Used for searing the meat to develop caramelized crust and deepen flavor.
- Yellow onion: Adds sweetness and savory depth when sautéed.
- Garlic and fresh ginger: Classic aromatics that brighten and add warmth to the sauce.
- Green onions: Provides both sharpness and freshness, with white and green parts used separately.
- Carrots, potatoes, daikon radish, mushrooms: A colorful mix of vegetables that soak up the sauce and add hearty texture.
- Beef broth: Builds a rich and savory base for the braising liquid.
- Soy sauce and gochujang: The salty umami and spicy-sweet Korean chili paste that define the dish’s character.
- Brown sugar or honey: Balances the heat with gentle sweetness.
- Mirin or rice wine: Adds mild acidity and a touch of sweetness for complexity.
- Toasted sesame oil: Infuses a nutty aroma that’s signature to Korean cuisine.
- Rice vinegar: Optional bright note to finish the sauce.
- Korean pear or Asian pear: Adds natural sweetness and tenderizes the meat during cooking.
- Toasted sesame seeds and extra green onions: Perfect finishing garnishes for a pop of crunch and freshness.
How to Make Korean Style Pot Roast Recipe
Step 1: Prep the Beef and Vegetables
Start with patting your beef chuck roast dry to ensure a gorgeous sear. Season it generously with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat for maximum flavor penetration. While the beef rests, prep your veggies and aromatics—slice the onion, mince the garlic, slice the ginger, chop green onions, carrots, potatoes, daikon, and mushrooms—this prep work lays the foundation for a flavorful pot roast.
Step 2: Make the Korean-style Braising Sauce
In a bowl, whisk together beef broth, soy sauce, gochujang, brown sugar, mirin, toasted sesame oil, and grated Korean pear or apple. This mixture is where the signature Korean flavors shine—savory, mildly spicy, and subtly sweet. Don’t hesitate to taste and adjust; this sauce is your dish’s soul.
Step 3: Sear the Beef
Heat vegetable oil in a heavy-bottomed pot until shimmering. Add the seasoned roast carefully and brown it on all sides, including the edges, turning with tongs so each side has a deep, flavorful crust. This step locks in juices and builds layers of flavor you’ll savor later.
Step 4: Sauté Aromatics
In the same pot, lower the heat and add the sliced onion with a pinch of salt—cook until softened and fragrant. Stir in garlic, ginger, and the white parts of the green onions. Let these aromatics bloom for a couple of minutes; their fragrance fills your kitchen and the base of the pot roast sauce.
Step 5: Deglaze and Add Sauce
Pour your prepared sauce into the pot, stirring to scrape up the deliciously browned bits stuck to the bottom. Those bits are pure flavor gold that will enrich your braising liquid. Bring the whole mixture just to a simmer.
Step 6: Return Beef to the Pot
Place the seared roast back into the pot, nestling it so the braising liquid covers about halfway up the sides. Add a bit of extra beef broth or water if needed, then cover with a tight-fitting lid to trap moisture and flavor.
Step 7: Braise the Pot Roast (Stovetop or Oven)
Whether you simmer gently on the stove or transfer to a 325°F oven after the liquid begins to simmer, allow the roast to braise for about 2.5 to 3 hours. Turn the roast occasionally to ensure even cooking. The result will be tender beef that effortlessly pulls apart.
Step 8: Add Vegetables
About an hour before finishing, submerge your chopped carrots, potatoes, daikon, and mushrooms into the braising liquid. As they cook, they soak up that deeply flavored sauce, complementing the beef beautifully in both taste and texture.
Step 9: Finish the Sauce and Slice or Shred the Beef
Once the beef is tender and vegetables are just right, remove everything from the pot. Skim fat from the braising liquid and reduce the sauce if you like it thicker. Add a splash of rice vinegar to brighten the sauce, then toss the beef back in or serve the sauce on the side. Shred or slice the beef against the grain—it’s your call.
How to Serve Korean Style Pot Roast Recipe
Garnishes
Finish your serving with a sprinkle of toasted sesame seeds and fresh green onion slices. These lively garnishes add a wonderful crunch and a pop of color that perfectly contrasts with the rich beef.
Side Dishes
This dish pairs wonderfully with steamed white rice to soak up every drop of sauce, along with classic Korean sides like kimchi or lightly pickled vegetables. The crispness and acidity balance the hearty flavors of the pot roast beautifully.
Creative Ways to Present
Serve this pot roast family-style on a large platter surrounded by the braised vegetables inviting everyone to dig in. Alternatively, assemble individual bowls layered with beef, veggies, and sauce, topped with garnishes for a warm, comforting meal that feels both special and homey.
Make Ahead and Storage
Storing Leftovers
Store any leftover Korean Style Pot Roast Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so leftovers might taste even better the next day.
Freezing
This pot roast freezes beautifully! Portion the beef, vegetables, and sauce into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months for a convenient, ready-made meal whenever you crave it.
Reheating
Gently reheat leftovers in a covered pan over low heat to preserve moisture and tenderness. Add a splash of broth or water if the sauce has thickened too much. Avoid microwaving if possible, as slow reheating keeps the beef tender and flavorful.
FAQs
What cut of beef is best for Korean Style Pot Roast Recipe?
Beef chuck roast is ideal because it becomes tender and juicy when slow braised, absorbing all those wonderful Korean flavors.
Can I adjust the spiciness of this dish?
Absolutely! The gochujang provides a moderate heat level, but you can add more or less depending on your spice tolerance, or substitute with a milder chili paste.
Is Korean pear essential for the recipe?
While Korean pear adds authentic sweetness and helps tenderize the meat, you can substitute with half a sweet apple if you can’t find pear, and still get great results.
Can I make this recipe in a slow cooker?
Yes, after searing the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours until tender. Add vegetables halfway through cooking.
What are good beverage pairings with this Korean Style Pot Roast Recipe?
Try a light-bodied red wine like Pinot Noir, a crisp lager, or a refreshing iced green tea to complement the bold, spicy flavors of this dish.
Final Thoughts
This Korean Style Pot Roast Recipe is a heartwarming journey packed with incredible flavors and textures that will quickly become a weeknight favorite or special occasion showstopper. With every simmer, the beef becomes irresistibly tender, and the sauce delivers a perfect balance of sweet, savory, and spicy. I can’t wait for you to try it and fall in love just like I did—happy cooking!
Print
Korean Style Pot Roast Recipe
- Prep Time: 0h 30m
- Cook Time: 3h 00m
- Total Time: 3h 30m
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Description
This Korean Style Pot Roast is a flavorful, tender beef chuck roast braised in a savory, slightly spicy sauce made with gochujang, soy sauce, and Korean pear. Slowly cooked with aromatic vegetables and mushrooms, it results in a rich and comforting dish perfect for family meals. The roast is seared to lock in flavors, then braised to tender perfection with carrots, potatoes, daikon, and mushrooms, finished with a glossy sauce and garnished with green onions and toasted sesame seeds.
Ingredients
Beef and Seasonings
- 3 to 3.5 lb (1.3–1.6 kg) beef chuck roast, trimmed of excess surface fat
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp vegetable oil or neutral cooking oil
Vegetables and Aromatics
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and thinly sliced (about 2 tbsp)
- 3 green onions, cut into 2-inch pieces (separate white and green parts)
- 2 medium carrots, cut into 1-inch chunks
- 2 medium potatoes, peeled and cut into 1.5-inch chunks
- 1 cup daikon radish, peeled and cut into 1-inch chunks (optional but traditional)
- 8 oz (225 g) cremini or button mushrooms, halved
Braising Sauce
- 2 cups low-sodium beef broth
- 1/3 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste), adjust to taste
- 2 tbsp brown sugar or honey
- 2 tbsp mirin or rice wine
- 1 tbsp toasted sesame oil
- 1 Korean pear or Asian pear, peeled and grated (or 1/2 sweet apple as substitute)
- 1 tbsp rice vinegar (optional, for brightness at the end)
Garnish
- 1 tsp toasted sesame seeds
- Extra sliced green onions
Instructions
- Prep the beef and vegetables: Pat the beef chuck roast dry with paper towels, then season all sides evenly with kosher salt and black pepper, pressing it into the meat. Slice the onion, mince the garlic, slice the ginger, cut the green onions separating white and green parts, and chop the carrots, potatoes, daikon, and mushrooms as described.
- Make the Korean-style braising sauce: In a medium bowl, whisk together beef broth, soy sauce, gochujang, brown sugar, mirin, toasted sesame oil, and grated Korean pear or apple. Taste and adjust seasoning as needed. Set aside.
- Sear the beef: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the seasoned roast and sear for 3–4 minutes on each side until deeply browned, including edges. Transfer roast to a plate.
- Sauté aromatics: In the same pot, reduce heat to medium. Add sliced onion and a pinch of salt; sauté 3–4 minutes scraping up browned bits. Add garlic, ginger, and white parts of green onions; cook 1–2 minutes until fragrant.
- Deglaze and add sauce: Stir the braising sauce then pour into pot with aromatics. Scrape browned bits from bottom with a wooden spoon. Bring to a gentle simmer.
- Return beef to pot: Nestle the seared roast into the liquid, which should come halfway up the roast sides. Add more broth or water if needed. Cover pot with a tight-fitting lid.
- Braise the pot roast: Either on stovetop over low heat at a gentle simmer for 2.5 to 3 hours, turning roast occasionally; or preheat oven to 325°F (160°C), bring pot to simmer then cover and transfer to oven to braise for 2.5 to 3 hours, turning halfway through. The roast is done when very tender.
- Add vegetables: About 45–60 minutes before the roast is finished, add carrots, potatoes, daikon, and mushrooms. Submerge as much as possible. Continue braising covered until vegetables and beef are tender.
- Finish the sauce: Remove roast and tent with foil. Transfer vegetables to a bowl. Skim excess fat from liquid. If desired, reduce sauce uncovered over medium heat 5–10 minutes to thicken. Adjust seasoning with rice vinegar, soy sauce, or sugar as preferred.
- Slice or shred the beef: Shred roast into large chunks with forks or slice against the grain. Return beef to pot with sauce or serve with sauce poured over.
- Serve: Arrange beef on a platter with braised vegetables or serve in bowls. Spoon extra sauce over and garnish with green onion greens and toasted sesame seeds. Serve hot with steamed rice, kimchi, and Korean side dishes.
Notes
- Using a Korean or Asian pear adds natural sweetness and tenderizes the meat, but a sweet apple can be substituted if unavailable.
- Adjust gochujang to control the spice level to your preference.
- For a thicker sauce, reduce uncovered after braising.
- Either stovetop or oven braising method works well; choose based on convenience.
- Daikon radish is optional but traditional, providing mild sweetness and texture.
- Leftovers keep well and flavor develops even more after a day.
