Korean Style Pot Roast

Tender, flavorful, and beautifully spiced — this Korean Style Pot Roast is where slow-cooked comfort meets the bold, vibrant edge of Korean cuisine.

Imagine chunks of juicy beef simmered in a savory-sweet gochujang sauce, infused with garlic, ginger, and soy, then finished with a glossy glaze that begs to be spooned over a bowl of fluffy rice. It’s hearty enough for a family dinner, elegant enough for guests, and guaranteed to fill your kitchen with mouthwatering aromas.

Why You’ll Love This Recipe

• Deep, layered flavor: A perfect harmony of sweet, savory, spicy, and umami in every bite.

• Melt-in-your-mouth beef: Slow-cooked to tender perfection so it practically falls apart with a fork.

• One-pot ease: Minimal cleanup, maximum comfort.

• Customizable spice level: Adjust the gochujang to make it mild or bold.

• Perfect for gatherings or meal prep: Even better the next day as the flavors deepen and develop.

If you love dishes that combine homestyle comfort with global flair, this Korean-style twist on classic pot roast is sure to become a new family favorite.

Ingredients

Here’s everything you’ll need to make this Korean-style pot roast:

For the Pot Roast:

• 4–5 lbs beef chuck roast, cut into large 3-inch pieces

• 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 (Korean chili paste)

• ¼ cup brown sugar

• ½ cup soy sauce (or coconut aminos for a milder flavor)

• 2 cups beef broth

• Cooked rice, for serving

• Fresh cilantro or green onions, for garnish

• Kimchi, for serving on the side

Step-by-Step Instructions

Step 1: Prep Your Oven and Meat

Preheat your oven to 350°F (175°C) so it’s ready when the searing and sauce-making are done.

Trim any excess fat from your beef, then pat it dry with paper towels — this helps the meat brown beautifully. Season the chunks generously with kosher salt, pressing it in so the seasoning sticks.

Step 2: Sear the Beef for Maximum Flavor

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. When the oil shimmers, add a few pieces of beef at a time (don’t overcrowd the pan — this ensures a proper sear).

Let each side brown deeply — about 2–3 minutes per side — until a rich crust forms. This browning is where much of the flavor develops, creating that signature deep, caramelized base that makes your pot roast irresistible.

Once all the pieces are browned, remove the beef and set it aside on a plate. You’ll notice brown bits sticking to the bottom of the pot — don’t scrape them off yet! Those are pure flavor gold.

Step 3: Build the Aromatic Base

Reduce the heat to medium and add the sliced onion to the pot. Sauté for 4–5 minutes, stirring occasionally, until the onions turn soft and translucent.

Next, stir in the minced garlic and grated ginger. Cook for another 30–60 seconds, just until fragrant — you’ll smell that unmistakable punch of sweet-spicy aromatics that sets Korean dishes apart.

If the mixture starts sticking or browning too quickly, splash in a tablespoon or two of beef broth to deglaze the pot and keep things moving.

Step 4: Make the Sauce

Now, it’s time to introduce those classic Korean flavors. Stir in the gochujang, brown sugar, and soy sauce, mixing well until everything melds together into a thick, fragrant paste.

This sauce is the soul of the dish — the gochujang adds heat and depth, the soy sauce brings umami, and the brown sugar balances it all with a gentle sweetness.

Pour in 2 cups of beef broth, scraping the bottom of the pot to release all the flavorful browned bits. Bring this to a light simmer.

Step 5: Combine and Cook Low & Slow

Return the seared beef (and any juices that collected on the plate) back into the pot, nestling the pieces into the sauce so they’re mostly submerged.

Cover the pot with a tight-fitting lid and transfer it to your preheated oven. Let it cook for about 2 to 2½ hours, or until the beef is fork-tender and practically melting.

💡 Pro Tip: Halfway through the cooking time, give the beef a gentle stir to make sure every piece stays evenly coated and nothing sticks to the bottom.

Step 6: Shred and Serve

When the beef is ready, carefully remove it from the oven. The sauce will have thickened slightly and developed an incredible, glossy finish.

Use two forks to shred the beef into large, tender chunks right in the pot, stirring it through the sauce so every bite is coated.

Spoon the beef generously over steamed rice, drizzle with extra sauce, and garnish with fresh cilantro or chopped green onions for a burst of color and freshness. Serve with a side of kimchi for a classic Korean touch.

Serving Ideas

This Korean Style Pot Roast is endlessly versatile — here are a few delicious ways to serve it:

1. Over Rice (Classic Style):
   Ladle the beef and its rich sauce over fluffy white or brown rice. The rice soaks up the bold flavors, turning every spoonful into pure comfort food.

2. With Kimchi:
   The tangy, spicy crunch of kimchi perfectly balances the richness of the beef. Cabbage kimchi is the traditional choice, but cucumber or radish kimchi work beautifully too.

3. In Lettuce Wraps:
   For a lighter option, serve the shredded beef in crisp lettuce leaves with a bit of rice, kimchi, and sesame seeds. It’s interactive, fresh, and perfect for entertaining.

4. As a Fusion Sandwich:
   Pile the shredded Korean beef onto toasted rolls, drizzle with extra sauce, and top with quick-pickled vegetables for an unforgettable Korean-style sandwich.

Tips for Success

1. Choose the Right Cut:
Beef chuck roast is ideal — it’s well-marbled, full of flavor, and breaks down beautifully when slow-cooked. If you want to experiment, brisket or short ribs also work great (just adjust cooking time accordingly).

2. Adjust the Spice Level:
Gochujang adds warmth rather than overwhelming heat, but if you prefer things milder, start with 1 tablespoon instead of 2. For extra heat, add a teaspoon of gochugaru (Korean chili flakes) or a few slices of fresh chili.

3. Make It Ahead:
Like most stews, this dish tastes even better the next day! The flavors deepen overnight. Store it in the fridge, covered, then reheat gently with a splash of broth to loosen the sauce.

4. Slow Cooker Option:
After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, until the beef is fall-apart tender.

5. Don’t Skip the Garnish:
Fresh herbs like cilantro or green onion add brightness that cuts through the richness — it’s the final touch that brings everything together.

Frequently Asked Questions

Can I make this with a different type of meat?
Absolutely. Brisket or short ribs are great alternatives, though the texture and cooking time may vary slightly.

What if I can’t find gochujang?
You can make a simple substitute by mixing chili paste with a spoonful of miso or even hoisin sauce. It won’t be identical, but it’ll still give you that sweet-spicy-salty profile.

Can I make it vegetarian?
Yes! Swap the beef for firm tofu or tempeh, use vegetable broth, and reduce the cooking time to about 30–40 minutes. The flavors still shine through beautifully.

Can I freeze leftovers?
Definitely. Let the pot roast cool completely, then freeze it in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Final Thoughts

This Korean Style Pot Roast beautifully bridges the gap between cozy comfort food and global flavor. It’s the kind of dish that transforms simple ingredients into something extraordinary — the beef turns buttery-soft, the sauce thickens into a glossy glaze, and every bite bursts with warmth and richness.

Serve it family-style over rice, garnish with fresh herbs, and don’t forget the kimchi on the side. It’s bold, comforting, and unforgettable — the ultimate fusion of homestyle comfort and Korean culinary flair.

Korean Style Pot Roast

Tender, flavorful, and beautifully spiced — this Korean Style Pot Roast is where slow-cooked comfort meets the bold, vibrant edge of Korean cuisine.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 4 to 5 lbs beef chuck roast cut into 3-inch pieces
• 1 tbsp kosher salt
• 1 tbsp vegetable oil
• 1 sweet onion sliced
• 6 garlic cloves minced
• 1 tbsp fresh ginger grated
• 2 tbsp gochujang Korean chili paste
• ¼ cup brown sugar
• ½ cup soy sauce or coconut aminos
• 2 cups beef broth
• Cooked rice for serving
• Fresh cilantro for garnish
• Kimchi for serving

Method

 

Preheat Oven:

1. Begin by preheating your oven to 350°F (175°C). This ensures the oven is ready to cook the pot roast evenly.

Brown the Beef:

1. Season the beef pieces with kosher salt.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat.
3. Add the beef pieces in batches, browning all sides for about 10 minutes. This step is crucial for developing a deep, flavorful crust.
4. Once browned, remove the beef from the pot and set aside.

Cook Aromatics:

1. In the same pot, reduce the heat to medium.
2. Add the sliced onions and cook until softened, about 4 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute. If the mixture begins to brown, add a splash of beef broth to deglaze the pot.

Mix Sauces:

1. Stir in the gochujang, brown sugar, and
2. soy sauce until well combined.
3. Return the browned beef and any accumulated juices to the pot.
4. Add the remaining beef broth to the pot and bring the mixture to a simmer.

Bake:

1. Cover the Dutch oven and transfer it to the preheated oven.
2. Cook for 2 hours or until the beef is tender and easily shredded.

Serve:

1. Once cooked, shred the beef if desired.
2. Serve the pot roast with cooked rice, garnish with fresh cilantro, and offer kimchi on the side.