Korean Style Pot Roast with Gochujang and Sesame Recipe
This Korean Style Pot Roast is a flavorful and tender beef dish slow-cooked to perfection. Infused with a savory and slightly spicy sauce made from soy sauce, gochujang, sesame oil, and aromatic ingredients like garlic and ginger, this recipe brings rich Korean flavors to a classic pot roast. Paired with hearty vegetables such as carrots, potatoes, and onion, it makes for a comforting and satisfying meal perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
For the Beef
- 3-4 lbs Chuck roast (ideal for slow cooking due to its marbling)
- Salt, to taste
- Black pepper, to taste
For the Sauce
- 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
Vegetables
- 3 carrots, peeled and cut into chunks
- 2 potatoes, peeled and quartered
- 1 onion, sliced
- Optional: 1 Korean radish, sliced
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Season and Sear the Beef: Generously season the chuck roast with salt and black pepper on all sides. Heat a large skillet or Dutch oven over medium-high heat and add a little oil. Sear the roast for about 3-4 minutes on each side until a deep brown crust forms, sealing in the juices.
- Prepare the Sauce: In a mixing bowl, combine the soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Whisk until all ingredients are well incorporated to create a flavorful marinade and cooking sauce.
- Slow Cook the Roast: Place the seared roast into a slow cooker or a heavy oven-safe pot. Pour the prepared sauce evenly over the beef. Add the carrot chunks, potato quarters, sliced onion, and Korean radish if using, arranging them around the meat.
- Cook Until Tender: Cover and cook on low heat for 6 to 8 hours in a slow cooker, or alternatively, in a preheated oven at 300°F (150°C) for 3-4 hours until the beef is fork-tender and the vegetables are soft.
- Rest and Garnish: Once cooked, remove the roast from the cooker or oven, let it rest for 10 minutes to redistribute juices. Slice or shred the beef as desired. Serve the roast and vegetables topped with sliced green onions and a sprinkle of sesame seeds for an authentic Korean touch.
Notes
- Using Korean pear or apple in the sauce helps tenderize the meat and adds natural sweetness.
- If you don’t have gochujang, substitute with a mix of chili paste and a little miso paste, though flavor will differ slightly.
- For a thicker sauce, remove the roast and vegetables after cooking and simmer the liquid on the stovetop until reduced to desired consistency.
- This dish is excellent served over steamed rice or alongside kimchi for a complete Korean meal.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day as flavors meld.