Name: Korean Style Pot Roast with Gochujang and Sesame Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Korean
Ingredients: 3-4 lbs Chuck roast (ideal for slow cooking due to its marbling); Salt, to taste; Black pepper, to taste; ½ cup soy sauce; 2 tbsp gochujang (Korean chili paste); 3 tbsp sesame oil; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 tbsp honey or brown sugar; ½ cup Korean pear or apple, grated; 1 tbsp rice vinegar; 3 carrots, peeled and cut into chunks; 2 potatoes, peeled and quartered; 1 onion, sliced; Optional: 1 Korean radish, sliced; Sliced green onions; Sesame seeds

Jump to Recipe·Print Recipe

You’re going to love this Korean Style Pot Roast with Gochujang and Sesame Recipe because it’s like a warm hug in a bowl—deeply savory, slightly spicy, and full of that rich umami flavor that Korean cooking is known for. I first tried something similar when a friend introduced me to gochujang, and it quickly became a staple for cozy weekends when I want something hearty but with a fun twist.

This recipe works great for Sunday dinners or when you want to impress family with minimal effort. The pork roast slow-cooks in a sauce that’s sweet, spicy, and nutty thanks to the sesame oil, making every bite melt-in-your-mouth tender. Plus, it’s the perfect dish if you’re looking to introduce Korean flavors into your comfort food repertoire without jumping through hoops.

Ingredients You’ll Need

Each ingredient plays its part in building the unique flavor profile of this Korean Style Pot Roast with Gochujang and Sesame Recipe. You’ll see a nice balance between the spicy gochujang and the sweet, earthy notes from honey and grated pear—make sure to get fresh ingredients for best results!

Chuck roast: This cut is perfect for slow cooking because of its marbling; it stays juicy and tender.
Salt and black pepper: Essential for seasoning the meat before you sear it to lock in flavor.
Soy sauce: Provides the salty, umami base for the sauce—choose a good-quality, naturally brewed one.
Gochujang: Korean chili paste that adds heat and depth; look for it in Asian markets or well-stocked grocery stores.
Sesame oil: Adds a toasty, nutty aroma that’s signature in Korean cooking.
Garlic: Fresh and minced to give a fragrant punch.
Ginger: Grated fresh ginger brightens the dish and balances the richness.
Honey or brown sugar: Sweetness that mellows the spicy and savory tones.
Korean pear or apple: Grated to tenderize the beef and add natural sweetness. Korean pears have a unique crispness but apple works fine too.
Rice vinegar: Adds a gentle tang that brightens up the whole sauce.
Carrots: Chunky and sweet to soak up all those savory juices.
Potatoes: Quartered for hearty comfort.
Onion: Sliced to caramelize well and add depth.
Korean radish (optional): If you can get it, it’s a great traditional addition with a mild bite.
Sliced green onions and sesame seeds (for garnish): The final touch that brings freshness and a lovely crunch.

Variations

I like to switch things up depending on the season or what’s in my fridge. Feel free to personalize this Korean Style Pot Roast with Gochujang and Sesame Recipe however you want—after all, recipes are just guidelines!

Add mushrooms: I’ve added shiitake or cremini mushrooms for an earthy depth that works beautifully with the sauce.
Make it spicier: If you like heat, toss in some sliced fresh chili or go heavier on the gochujang.
Dietary tweak: Swap potatoes for sweet potatoes or squash if you want a gluten-free or different texture option.
Slow cooker or Instant Pot: I’ve done both—slow cooker for set-it-and-forget-it convenience, Instant Pot for faster weeknight meals.

How to Make Korean Style Pot Roast with Gochujang and Sesame Recipe

Step 1: Season and Sear Your Chuck Roast

Start by patting your chuck roast dry and seasoning generously with salt and pepper. This helps form a nice crust when searing. Heat a heavy-bottomed skillet or Dutch oven over medium-high heat with a bit of oil, then sear the roast on all sides until it’s a beautiful golden-brown. This step locks in flavor and adds a depth that slow cooking alone won’t achieve. Don’t rush this part—it’s worth those 3-4 minutes per side.

Step 2: Mix Your Korean Style Pot Roast with Gochujang and Sesame Sauce

While the meat is searing, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey (or brown sugar), grated Korean pear (or apple), and rice vinegar in a bowl. Stir it all together to make a rich, balanced sauce. Pro tip: Taste your sauce here—it should be bold but balanced between sweet, salty, and spicy because it will intensify as it cooks.

Step 3: Layer in the Vegetables and Slow Cook

Place your cut carrots, potatoes, onion, and optionally Korean radish in the bottom of your slow cooker or Dutch oven. Lay the seared roast on top, then pour your sauce all over, making sure everything gets coated. Set it to cook low and slow—about 6-8 hours in a slow cooker or 3-4 hours in a low oven. Slow cooking makes the beef tender enough to shred with a fork, and the veggies soak up those delicious flavors.

Step 4: Check and Finish with Garnishes

About 30 minutes before serving, check for seasoning and consistency. If the sauce seems too thin, you can remove the roast and veggies briefly and simmer the sauce on the stove to thicken. When ready, sprinkle with sliced green onions and sesame seeds for that final Korean flare.

How to Serve Korean Style Pot Roast with Gochujang and Sesame Recipe

Korean Style Pot Roast with Gochujang and Sesame Recipe - Recipe Image

Garnishes

I always serve this with a generous handful of thinly sliced green onions and toasted sesame seeds on top. The freshness of the onions cuts through the richness, and those sesame seeds add a satisfying crunch and nuttiness that just sings with the gochujang sauce. Sometimes, I toss on a little bit of fresh cilantro for a surprising pop of color and herbal freshness.

Side Dishes

A steaming bowl of white rice or sticky short-grain rice is my go-to pairing—it soaks up all that extra sauce perfectly. I also love to throw in a simple cucumber kimchi or pickled radish on the side to brighten the meal with some tang and crunch. A side of steamed greens, like bok choy or spinach, balances everything out and makes the whole meal feel well-rounded.

Creative Ways to Present

For special occasions, I like serving the pot roast on a large platter layered over rice and decorated with the garnishes, like green onions and sesame seeds. Another fun way is to shred the beef and serve it in lettuce wraps with a drizzle of extra sauce and some crunchy kimchi—makes for a casual but festive presentation your guests will love.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so sometimes the next-day pot roast tastes even better. Just make sure to cool it completely before refrigerating to keep the veggies from becoming mushy.

Freezing

This Korean Style Pot Roast with Gochujang and Sesame Recipe freezes wonderfully. I portion it into meal-sized containers with some sauce and veggies, then freeze for up to 3 months. Just thaw overnight in the fridge before reheating, and you’ll have a quick, flavorful meal ready in no time.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of water or extra soy sauce to loosen the sauce. This keeps the meat tender and prevents it from drying out. Microwaving works too if you’re in a rush, but I prefer stove reheating for better texture and flavor.

FAQs

Can I use a different cut of beef for this Korean Style Pot Roast with Gochujang and Sesame Recipe?

Absolutely! Chuck roast is ideal because it’s well-marbled and tenderizes beautifully during slow cooking, but you can also use brisket or even a beef shoulder roast. Just keep in mind that leaner cuts may need a shorter cooking time or added moisture to avoid drying out.
What is gochujang, and where can I find it?

Gochujang is a Korean fermented chili paste that combines spicy, sweet, and savory flavors. You can find it in Asian grocery stores, some well-stocked supermarkets, or online. It’s a kitchen staple if you love Korean cuisine and adds an unmistakable depth to this pot roast.
Is it possible to make this recipe spicy milder?

Yes! If you want it milder, just reduce the amount of gochujang or substitute part of it with a milder Korean chili sauce or even some sweet paprika. Adding extra honey or brown sugar also tones down the heat nicely.
Can this Korean Style Pot Roast with Gochujang and Sesame Recipe be made in an Instant Pot?

Definitely! After searing the meat in the Instant Pot on sauté mode, combine everything and cook on the meat/stew setting for about 60-70 minutes. Let it naturally release pressure to keep the meat tender and juicy.

Final Thoughts

There’s something really comforting about making a Korean Style Pot Roast with Gochujang and Sesame Recipe that feels both familiar and excitingly different. I love how the spicy-sweet sauce transforms a humble pot roast into a dish that’s bursting with flavor and deeply satisfying. If you’re looking for a new twist on comfort food that’s simple to prepare and perfect for any occasion, give this recipe a try—you might just find a new family favorite like I did!