Savory Korean Style Pot Roast: Cozy Comfort for Family Dinners

A comforting dish combining tender beef with rich umami flavors and a kick from gochujang, perfect for family dinners.

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Prep Time 15

Cook Time 2

Resting Time 10

Total Time 2 25

Servings: 6 servings

Course: Dinner

Cuisine: Korean

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

3 pounds Chuck Roast Cut into 3-inch pieces (brisket can be a substitute)
1 tablespoon Kosher Salt For seasoning
2 tablespoons Vegetable Oil For browning the meat

For the Sauce

1 medium Sweet Onion Diced
4 cloves Garlic Minced
1 tablespoon Grated Fresh Ginger
3 tablespoons Gochujang Paste For heat and umami
2 tablespoons Brown Sugar Balances the spice
1/4 cup Low-Sodium Soy Sauce or Tamari Adds savory depth
2 cups Beef Stock

For Garnish

1/4 cup Fresh Cilantro Chopped, optional
1 cup Kimchi For serving

Equipment

Dutch oven
Wooden spoon
meat thermometer

Method

Step-by-Step Instructions

Prep the Meat: Season chuck roast generously with kosher salt and let sit for 15 minutes.
Sear the Beef: Heat vegetable oil in a large Dutch oven, sear the roast until golden brown on all sides.
Sauté the Aromatics: Remove beef, sauté onion, garlic, and ginger until fragrant.
Make the Sauce: Stir in gochujang, brown sugar, and soy sauce, cooking for 2 minutes.
Simmer: Pour in beef stock, bring to a simmer, and return the beef to the pot.
Cook: Cover and bake in a preheated oven at 350°F for 2 hours.
Serve: Let roast rest, slice or serve whole, garnish with cilantro and serve with rice and kimchi.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.

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