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–+ servings
Korean Style Pot Roast

Korean Style Pot Roast: Savory Comfort in Every Bite

This Korean Style Pot Roast is a delightful fusion of rich tradition and bold flavors that warms the heart and soul.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 large beef chuck roast or brisket/short ribs
For the Seasoning
  • 2 tablespoons kosher salt
  • 2 tablespoons vegetable oil or olive oil
  • 1 large sweet onion or yellow/red onion
  • 4 cloves garlic minced; garlic powder can substitute
  • 1 tablespoon fresh ginger or ground ginger
  • 2 tablespoons gochujang or chili sauce and miso mixture
  • 2 tablespoons brown sugar or honey/maple syrup
  • 1/4 cup soy sauce or low-sodium soy sauce
For the Cooking Liquid
  • 2 cups beef broth or vegetable broth
For Serving
  • 4 cups cooked rice
  • 1/4 cup fresh cilantro or green onions
  • kimchi optional

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. In a large Dutch oven, heat vegetable oil over medium-high heat. Season the beef with kosher salt, then sear until golden brown, about 3–4 minutes per side.
  3. Remove the beef and sauté the chopped onion for 2–3 minutes. Stir in minced garlic and grated ginger, cooking for another minute.
  4. Combine gochujang, brown sugar, soy sauce, and beef broth in a bowl. Pour over the aromatics and stir.
  5. Return the beef to the pot and cover. Braise in the oven for 3–4 hours, or until fork-tender.
  6. Slice the beef and serve over cooked rice, garnishing with cilantro and a side of kimchi.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 20mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze for up to 3 months if needed.

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