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Korean-Style Gochujang Pot Roast

This Korean-style gochujang pot roast combines traditional comfort food with a spicy kick, making it a perfect dish for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs beef chuck roast
  • 1 cup gochujang (Korean chili paste)
  • 1 cup beef broth (or vegetable broth) for a lighter option
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated adds magic!
  • 2 large carrots, sliced
  • 1 large onion, quartered
  • 1 cup baby potatoes, halved
  • Salt and pepper to taste
  • Optional: green onions and sesame seeds for garnish

Method
 

Preparation
  1. In a large Dutch oven, heat the sesame oil over medium-high heat.
  2. Season the chuck roast with salt and pepper, then sear it in the pot until brown on all sides.
Mix the Sauce
  1. In a bowl, whisk together the gochujang, beef broth, soy sauce, garlic, and ginger.
Prepare the Vegetables
  1. Once the roast is browned, remove it from the pot and add the carrots, onion, and potatoes.
  2. Stir them quickly to soak up the leftover flavors.
Cooking
  1. Place the seared roast back in the pot and pour the gochujang mixture over the top.
  2. Cover and reduce the heat to low, letting it simmer gently for about 3-4 hours.
Serving
  1. When the roast is fork-tender, remove it from the pot and let it rest for a few minutes.
  2. Shred or slice it against the grain and plate it alongside the veggies.
  3. Drizzle some sauce over the top and garnish with green onions and sesame seeds if desired.

Notes

If you don't have gochujang, substitute with a mix of red chili flakes and a bit of miso. This pot roast is excellent served with steamed rice or over mashed potatoes.