Name: Korean Style Pot Roast Recipe
Prep time: 15 min
Cook time: PT-489045H17M3S
Total time: PT-489045H17M3S
Cuisine: Korean
Ingredients: 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces; 1 tablespoon kosher salt; 1 tablespoon vegetable oil; 1 sweet onion, thinly sliced; 6 garlic cloves, finely chopped; 1 tablespoon grated fresh ginger; 2 tablespoons gochujang paste; ¼ cup brown sugar; ½ cup low-sodium soy sauce or tamari; 2 cups beef stock; Cooked rice, for serving; Fresh cilantro, for serving; Kimchi, for serving

Meet your new comfort food classic: the Korean Style Pot Roast Recipe. This is not your grandmother’s basic pot roast—instead, it’s bursting with bold, savory flavors from gochujang paste, soy sauce, aromatic ginger, and plenty of garlic. Slow-cooked until the beef collapses into tender, juicy shreds, it’s pure joy on a plate, especially when heaped over fluffy white rice and paired with kimchi. Whether you make it in the oven, slow cooker, or Instant Pot, this dish brings a uniquely Korean twist to a beloved family favorite.

Korean Style Pot Roast Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of thoughtful, everyday ingredients can come together and make the Korean Style Pot Roast Recipe something truly special. Each ingredient here is chosen for its role in layering rich flavor, deep color, and just the right amount of heat. No fancy tricks — just pure, honest ingredients doing all the heavy lifting.

Chuck roast (4 to 5 pounds): The marbling and structure of chuck is perfect for slow cooking, making the beef fork-tender and luscious.
Kosher salt (1 tablespoon): Don’t skimp—this wakes up the natural flavors of the beef.
Vegetable oil (1 tablespoon): Just enough to get a rich, golden sear on the meat and start building a flavor base.
Sweet onion, thinly sliced (1): Brings a gentle sweetness that balances out the spicy punch of gochujang.
Garlic cloves, finely chopped (6): A must for any Korean dish; aromatic and deeply savory.
Fresh ginger, grated (1 tablespoon): Lends zest and a little heat, which brightens up the long-cooked flavors.
Gochujang paste (2 tablespoons): This iconic Korean chili paste provides smoky heat and an irresistible savor.
Brown sugar (¼ cup): Adds the perfect touch of sweetness to round out all the spicy, salty elements.
Low-sodium soy sauce or tamari (½ cup): Adds depth and a beautiful caramel color without overshadowing the other flavors.
Beef stock (2 cups): The foundation for a deeply savory sauce that you’ll want to spoon over everything.
Cooked rice, for serving: Essential for soaking up the luscious sauce and juices from the pot roast.
Fresh cilantro, for serving: Just a sprinkle at the end adds brightness and a hint of herbal freshness.
Kimchi, for serving: Brings a tangy, spicy crunch that’s perfect with the rich beef.

How to Make Korean Style Pot Roast Recipe

Step 1: Prep Your Oven and Beef

Start by heating your oven to 350°F, placing the rack in the lower third. Pat your chuck roast dry and sprinkle it generously with kosher salt. This little step might seem humble, but it’s the secret to building layers of flavor and ensuring your Korean Style Pot Roast Recipe tastes as rich as possible.

Step 2: Brown the Beef

Heat vegetable oil in a large Dutch oven over medium-high. Once the oil is shimmering, work in batches to brown the beef on all sides—about 10 minutes total. You’re not just adding color, you’re creating the flavor base for the entire dish. Transfer the browned pieces to a plate while you tackle the next step.

Step 3: Sauté the Aromatics

Lower the heat to medium. Toss in the sliced onions and let them soften for about 4 minutes, stirring so nothing burns. Add your finely chopped garlic and fresh ginger, cooking just until you’re hit with that incredible fragrance, about a minute. If anything’s getting too toasty, a splash (1/4 cup) of beef stock will deglaze the pan and lift every last bit of flavor.

Step 4: Build the Flavorful Sauce

Dot in the gochujang paste, sprinkle over brown sugar, and pour in the soy sauce. Stir everything together until the mixture becomes a glossy, deeply aromatic sauce. This is what sets the Korean Style Pot Roast Recipe apart—spicy, sweet, and complex.

Step 5: Braise the Beef

Nestle your browned beef (and any of its juices) right back into the pot. Pour in the rest of the beef stock and let everything come up to a gentle simmer for about 5 minutes so the flavors can mingle. Then, cover the Dutch oven and transfer it to your preheated oven. Let it cook, undisturbed, for about 2 hours, until the meat is meltingly tender and ready to fall apart at your touch.

Step 6: Serve and Enjoy

Pull that beautiful roast out of the oven. Rest it for a few minutes, then shred it gently with forks. Dish up generous portions over hot rice, scatter with fresh cilantro, and add plenty of kimchi on the side. Family-style is the way to go, so everyone can dig in and help themselves!

Korean Style Pot Roast Recipe in the Slow Cooker

If prepping ahead is your jam, this method is for you. Brown the seasoned beef in oil just as described, but after that, transfer it to a slow cooker. Sauté onions, garlic, and ginger in the same skillet and add to the pot. Stir in gochujang, brown sugar, soy sauce, and beef stock. Cook on HIGH for 6 hours or LOW for 8 to 9 hours, until the beef falls apart easily. Serve as always with rice, kimchi, and fresh cilantro.

Korean Style Pot Roast Recipe in the Instant Pot

For the speediest route to pot roast bliss, start by browning the seasoned beef using Sauté mode. Remove the beef, cook onions, garlic, and ginger briefly, then stir in gochujang, brown sugar, soy sauce, and beef stock. Return the beef with juices, seal the lid, and Pressure Cook for 1 hour. Let the pressure release naturally for 15 minutes before quick-releasing any remaining steam. Shred, serve, and celebrate!

How to Serve Korean Style Pot Roast Recipe

Garnishes

Don’t underestimate the power of simple garnishes! Fresh cilantro leaves wake up every bite with an herbaceous pop and a bit more vibrancy. Try a scattering of thinly sliced green onions or toasted sesame seeds for crunch and extra Korean flair. These little additions make the Korean Style Pot Roast Recipe look as good as it tastes.

Side Dishes

You can’t go wrong with classic white rice—it’s essential for soaking up all that luscious sauce. For a cozy one-bowl meal, add blanched or steamed broccoli on the side. Craving more variety? Lay out little dishes of kimchi, Korean pickled radishes, or even crispy Korean style chicken wings. Each side dish plays a role in balancing the richness of the meat and sauce.

Creative Ways to Present

For a fun twist, turn leftovers into sliders with soft brioche buns, or pile the shredded beef onto lettuce wraps with a squeeze of lime. If you’re feeling adventurous, mix the pot roast into fried rice or noodles for a classic-meets-modern weeknight dinner. The possibilities are endless—let your leftovers lead the way!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop them into an airtight container, along with plenty of the sauce to keep everything moist. Stored in the fridge, your Korean Style Pot Roast Recipe will keep beautifully for up to 4 days. The flavors seem only to get better as they meld and deepen!

Freezing

This dish is a freezer superstar. Let everything cool completely, then transfer portions into freezer-safe containers or resealable bags. Label, date, and freeze for up to 3 months. When you’re ready for a bold, beefy feast, thaw overnight in the fridge and reheat as needed.

Reheating

To bring your leftovers back to life, simply reheat on the stovetop over gentle heat, stirring occasionally until warmed through. If the sauce has thickened, add a splash of beef stock or water. You can also microwave single servings—just cover loosely to avoid splatters.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is a favorite for its marbling and tenderness after braising, brisket or even short ribs work beautifully in the Korean Style Pot Roast Recipe. Just remember, the cut you choose will affect cook time—tougher cuts might need a little extra patience.

Is there a good substitute for gochujang paste?

Gochujang is what gives this dish its signature depth and gentle heat, but if you can’t find it, try blending miso paste with a little sriracha or chili paste, plus a pinch of sugar. The flavor won’t be identical, but you’ll still get a lovely spicy-sweet profile.

Can I make the Korean Style Pot Roast Recipe ahead of time?

You sure can! In fact, making it a day ahead only enhances the flavors. Braise the beef, cool completely, then refrigerate in the sauce. When ready to serve, gently reheat and shred the beef before garnishing and plating.

What’s the best way to skim excess fat?

If your roast yields a lot of liquid, let it sit for a few minutes after braising; the fat will rise to the top. You can then use a spoon to skim off any excess. If you’re making the recipe ahead, refrigerate and simply lift off the chilled, solidified fat before reheating.

How spicy is this dish, and can I make it milder?

The Korean Style Pot Roast Recipe is moderately spicy, thanks mostly to the gochujang. If you prefer things mild, use just 1 tablespoon of gochujang and add a bit more brown sugar. You can always pass extra sauce or chili at the table for any heat seekers!

Final Thoughts

This Korean Style Pot Roast Recipe brings big, unforgettable flavors to your kitchen with just a few easy steps. It’s the kind of meal that warms you from the inside out, perfect for sharing with family or friends. Give it a try, and don’t be surprised if it becomes your new go-to comfort food!