Korean Style Pot Roast Recipe
If you’re craving something hearty but with a unique twist, this Korean Style Pot Roast Recipe is exactly what you need. It’s that perfect blend of traditional slow-cooked comfort with a vibrant Korean flavor punch that really sets it apart from your everyday pot roast. I love making this when I want a meal that fills the house with incredible aromas and leaves everyone asking for seconds.
What makes this Korean Style Pot Roast Recipe so special is how the rich, tender beef soaks up the bold soy, garlic, and gochujang sauce, marrying sweet, savory, and spicy notes perfectly. It’s a dish that’s wonderfully forgiving too — great for busy weekdays as well as slow weekend dinners, and it always turns out juicy, tender, and packed with Korean-inspired flavor.
Ingredients You’ll Need
The secret to this Korean Style Pot Roast Recipe lies in the balance of fresh ingredients and pantry staples working in harmony. Each element from the gochujang chili paste to the Korean pear adds layers of flavor that build throughout the cooking process. Here’s what you want to have handy when you set out to make this:
- Chuck roast: Choose a well-marbled cut; it’s ideal for slow cooking and gets melt-in-your-mouth tender.
- Salt and black pepper: Simple seasonings that will enhance the beef’s natural flavor before searing.
- Soy sauce: Adds that essential umami base common in Korean cooking.
- Gochujang: This Korean chili paste brings a mild heat and sweetness, making the roast pop.
- Sesame oil: A little goes a long way for nutty depth and aroma.
- Garlic: Freshly minced garlic is key for that robust savory scent.
- Ginger: Fresh ginger grated finely gives a zing that lifts the sauce.
- Honey or brown sugar: Balance out the savory and spicy with a touch of sweetness.
- Korean pear or apple: Grated to naturally tenderize the meat while adding fruity sweetness.
- Rice vinegar: Just a splash brightens the sauce with acidity.
- Carrots: Peeled and chunked, they soak up the sauce and soften beautifully.
- Potatoes: Quartered and hearty, perfect for soaking up that delicious liquid.
- Onion: Sliced and added for sweetness and body.
- Korean radish (optional): Adds a refreshing, slightly peppery crunch if you want a little extra texture.
- Sliced green onions and sesame seeds: To garnish and bring the dish alive at the table.
Variations
One of the things I love about this Korean Style Pot Roast Recipe is how easy it is to make it your own. Whether you want it spicier, lighter, or tailored to what you have on hand, there’s space for creativity here.
- Make it spicier: I’ve added extra gochujang or a pinch of Korean chili flakes when I was craving heat — it amps up the dish without overpowering the meat.
- Low-sodium version: Swap regular soy sauce for a low-sodium variety. I’ve found this helps control saltiness without sacrificing taste.
- Vegetarian twist: I’ve tried using firm tofu and mushrooms instead of beef for a plant-based dinner that still captures those bold Korean flavors.
- Seasonal veggies: Swap out potatoes for sweet potatoes in the fall, or add daikon radish in winter for a peppery note.
How to Make Korean Style Pot Roast Recipe
Step 1: Prep and Season Your Chuck Roast
Start by patting your chuck roast dry with paper towels—this helps get a nice sear. Generously season with salt and black pepper on all sides. Don’t rush this part; it makes a huge difference in flavor and texture. I like to let it sit out for 20 minutes if time allows, so it comes to room temp before searing.
Step 2: Sear the Meat for Flavor
Heat a bit of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Carefully place the roast in the pot and sear for about 4–5 minutes on each side until you see a deep brown crust form. Don’t move it too much—let it develop that caramelized crust, which locks in flavor and juices. Once seared, remove the roast and set it aside.
Step 3: Whip Up the Korean Sauce
In the same pot, reduce the heat a little and add your garlic, grated ginger, soy sauce, gochujang, sesame oil, honey (or brown sugar), grated Korean pear (or apple), and rice vinegar. Stir it all together and let it simmer for a couple of minutes to wake up those flavors. The pear is a secret weapon here — it tenderizes the meat and balances the chili’s heat with natural sweetness.
Step 4: Add Meat, Vegetables, and Slow Cook
Return the roast to the pot and nestle carrots, potatoes, onion, and optional Korean radish around it. Spoon some sauce over the vegetables too. Cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 3 to 4 hours, turning the meat once or twice to coat it in sauce. The low and slow cooking melts the connective tissue, making the beef so tender it practically falls apart.
How to Serve Korean Style Pot Roast Recipe
Garnishes
I always finish the Korean Style Pot Roast with a sprinkle of toasted sesame seeds and sliced green onions. Not only do they add a fresh crunch and visual appeal, but they also bring out the nutty and sharp notes in the sauce. Trust me, it’s these little touches that turn a great dish into something really special.
Side Dishes
This pot roast pairs beautifully with a simple bowl of steamed rice to soak up the sauce—basically a must. I also love serving it with quick kimchi on the side for acid and spice contrasts, and sometimes a light cucumber salad for crunch and freshness. These sides balance the richness of the meat perfectly.
Creative Ways to Present
For a dinner party, I’ve arranged the pot roast slices artfully on a large platter, surrounded by the glazed veggies and drizzled with extra sauce. Adding a handful of toasted sesame seeds and herbed greens makes it look restaurant-worthy. For cozy nights, serving it straight from the Dutch oven on the table works just as well—and everyone gets to dig in while it’s steaming hot.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, usually within two hours of cooking to keep everything fresh. The sauce thickens up overnight and the flavors deepen, so the next day it often tastes even better. Just be sure to cool it down before sealing the container to avoid soggy vegetables.
Freezing
This Korean Style Pot Roast freezes really well. I portion it into freezer-safe containers or heavy-duty zip bags, making sure to keep both meat and sauce together. When I’m ready to eat, I thaw it overnight in the fridge and it tastes nearly as good as freshly made—perfect for busy weeks when you want a shortcut to comfort food.
Reheating
To reheat leftovers, I prefer using the stove on low heat, gently warming the pot roast covered so the meat stays tender and the sauce doesn’t dry out. If I’m in a hurry, the microwave works too, but I add a splash of water or broth before heating to keep everything juicy.
FAQs
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Can I make this Korean Style Pot Roast Recipe in a slow cooker?
Absolutely! After searing the roast and sautéing the aromatics, transfer everything along with the sauce and vegetables to your slow cooker. Cook on low for 6-8 hours or until the meat is tender. The slow cooker method makes this recipe even easier and still yields fantastic results.
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What if I can’t find Korean pear?
Korean pear helps tenderize the meat and adds sweetness, but if you don’t have one, a crisp apple works great as a substitute. Grate it finely just as you would the pear, and it will blend nicely into the sauce.
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Is gochujang very spicy?
Gochujang has a mild to moderate heat level with a hint of sweetness, so it’s not overwhelmingly spicy. If you’re sensitive to heat, start with less and adjust to taste. It adds more depth than pure heat, thanks to its fermented flavor.
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Can I use a different cut of beef?
Chuck roast is best for its marbling and slow cooking qualities. If you don’t have chuck, brisket or shoulder cuts can work but might need slight adjustments in cooking time. The key is to use a cut that gets tender with slow, moist heat.
Final Thoughts
This Korean Style Pot Roast Recipe quickly became one of my go-to comfort meals because it’s rich yet fresh, familiar yet exciting. I love how it brings a little twist of Korean flair into the cozy world of pot roast, making dinner feel both special and approachable. Give it a try—you’ll find it’s a recipe that warms your kitchen and your heart in equal measure.
Print
Korean Style Pot Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker low setting)
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Korean Style Pot Roast is a savory and tender slow-cooked beef dish infused with a rich, spicy-sweet sauce made from gochujang, soy sauce, and sesame oil. The chuck roast is seared and then braised with hearty vegetables like carrots, potatoes, onion, and optional Korean radish, delivering comforting flavors inspired by traditional Korean cuisine. Garnished with fresh green onions and toasted sesame seeds, this recipe is perfect for a flavorful family meal.
Ingredients
For the Beef:
- 3–4 lbs chuck roast, trimmed
- Salt and black pepper, to season
For the Sauce:
- ½ cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece 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
- Prep the Beef: Season the chuck roast generously on all sides with salt and black pepper to enhance flavor before searing.
- Sear the Roast: Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a small amount of oil and sear the roast on all sides until browned to develop deep flavor, about 4-5 minutes per side.
- Make the Sauce: In a bowl, whisk together soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar until well combined and smooth.
- Prepare the Vegetables: Peel and chop the carrots and potatoes into large chunks, slice the onion, and if using, slice the Korean radish.
- Combine and Slow Cook: Place the seared roast into a slow cooker or Dutch oven. Add the chopped vegetables around the meat, then pour the sauce evenly over the top. Cover with a lid.
- Cook Low and Slow: Cook on low heat for 6-8 hours (or high 3-4 hours) until the beef is fall-apart tender and vegetables are soft. This slow cooking process allows the flavors to meld beautifully.
- Finish and Serve: Remove the roast and vegetables from the cooker, slice or shred the beef as preferred. Spoon sauce over the meat and vegetables. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Notes
- Substitute Korean pear with a crisp apple like Fuji or Gala if unavailable.
- Adjust gochujang quantity to control spice level — use less for milder heat.
- Use a Dutch oven for stovetop or oven cooking if a slow cooker isn’t available, braising at 300°F (150°C) covered for 3-4 hours.
- Leftovers taste great refrigerated and can be reheated gently on stovetop or microwave.
- Serve with steamed rice or noodles to complement the rich sauce.
Keywords: Korean pot roast, slow cooker pot roast, gochujang beef, Korean beef recipe, chuck roast recipe, Korean comfort food
