Irresistibly Juicy Korean Style Pot Roast for Perfect Dinners
This Korean Style Pot Roast is a heartwarming dish filled with the rich flavors of ginger, garlic, and gochujang, perfect for family dinners.
Equipment
- Dutch oven
Ingredients
For the Roast
- 3 lbs Chuck Roast Substitutes include brisket or pork shoulder.
- 1 tbsp Kosher Salt Sea salt can be used as an alternative.
- 2 tbsp Vegetable Oil Olive oil is suitable but has a lower smoke point.
For the Aromatics
- 1 medium Sweet Onion Yellow onion can be used as a replacement.
- 4 cloves Garlic Cloves Fresh garlic is ideal, but garlic powder can be used.
- 1 tbsp Grated Fresh Ginger Ground ginger can substitute if fresh isn’t available.
For the Sauce
- 1/4 cup Gochujang Paste Mix red chili flakes with miso if you're out.
- 2 tbsp Brown Sugar White sugar or honey can be used as alternatives.
- 1/4 cup Low-Sodium Soy Sauce or Tamari Choose tamari for a gluten-free option.
- 2 cups Beef Stock Vegetable broth can be a lighter substitute.
For Garnish
- 1/4 cup Fresh Cilantro You can swap it with parsley for a different taste.
- 1 cup Kimchi A traditional side that complements the dish.
Instructions
How to Make Korean Style Pot Roast
- Generously coat the chuck roast with kosher salt, letting it rest for 15-30 minutes at room temperature.
- Heat vegetable oil in a Dutch oven and sear the roast for 5-7 minutes on each side until golden brown.
- Remove the roast and sauté sweet onions, garlic, and grated ginger for about 3-5 minutes until fragrant.
- Return the roast to the pot, stir in gochujang, brown sugar, and soy sauce, mixing until coated.
- Pour in beef stock, bring to a gentle simmer, cover, and reduce heat to low.
- Bake the pot roast at 300°F (150°C) for 2 hours, or until fork-tender.
- Allow the roast to rest for 10 minutes before slicing; serve garnished with cilantro and kimchi.
Notes
Consider adding a sprinkle of sesame seeds for extra crunch.