This Savory Korean Gochujang Pot Roast brings a deliciously bold twist to a comforting classic. Slow-cooked until perfectly tender, the beef is infused with a rich gochujang glaze that’s spicy, slightly sweet, and deeply flavorful. With tender potatoes and carrots soaking up every drop of the sauce, this dish is the ultimate cozy meal that’s as impressive as it is easy to make.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ¼ cup gochujang (Korean chili paste)
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 carrots, chopped
- 2 cups baby potatoes, halved
- Salt and pepper, to taste
- Chopped green onions and sesame seeds, for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- In a Dutch oven, heat vegetable oil over medium-high heat. Season the beef roast with salt and pepper, then sear for 4–5 minutes per side until browned. Remove and set aside.
- Add sliced onion and minced garlic to the pot; sauté for 2–3 minutes until fragrant.
- In a bowl, whisk together beef broth, gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, and grated ginger. Pour the mixture into the pot, scraping up the browned bits from the bottom.
- Return the roast to the pot and arrange the chopped carrots and halved baby potatoes around it.
- Cover and transfer to the oven. Cook for 3–4 hours, or until the beef is fork-tender.
- Remove from the oven, let it rest for 10–15 minutes, then slice and serve with the flavorful sauce.
- Garnish with chopped green onions and sesame seeds before serving.
Variation
- Slow Cooker Method: Skip the oven combine all ingredients in a slow cooker and cook on Low for 8 hours or High for 4–5 hours until the roast is fall-apart tender.
- Spicy Twist: Add an extra tablespoon of gochujang or a few slices of fresh red chili for more heat and bold flavor.
- Vegetable Upgrade: Include mushrooms, daikon radish, or even bok choy during the last hour of cooking for a heartier Korean-inspired touch.
Cooking Notes
- Browning the beef before braising is key it adds depth and a rich caramelized flavor to the final dish.
- Use a heavy Dutch oven with a tight-fitting lid to lock in moisture for perfectly tender meat.
- If the sauce is too thin at the end, simmer uncovered on the stovetop for 10 minutes to thicken it up before serving.
Serving Suggestions
- Serve over steamed jasmine rice or creamy mashed potatoes to soak up the flavorful gochujang sauce.
- Pair with a side of kimchi or quick-pickled cucumbers for a refreshing, tangy contrast.
- Garnish generously with green onions, sesame seeds, and a drizzle of sesame oil for authentic Korean flair.
Tips
- Slice the roast against the grain for maximum tenderness and beautiful presentation.
- For a glossy finish, spoon some of the reduced glaze over the meat right before serving.
- Leftovers taste even better the next day store them in the fridge and gently reheat for incredible flavor depth.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 38 g
- Sodium: 950 mg
Frequently Asked Questions
-
Can I make this dish ahead of time?
Yes! This pot roast actually tastes better the next day as the flavors deepen. Simply store it in an airtight container in the fridge and reheat gently before serving. -
Is there a substitute for gochujang?
If you can’t find gochujang, mix together chili paste, a touch of honey, and a small amount of soy sauce to mimic its sweet and spicy balance. -
Can I freeze the leftovers?
Absolutely. Once cooled, transfer the roast and sauce to freezer-safe containers. It keeps well for up to 3 months—just thaw overnight and reheat slowly. -
What cut of beef works best for this recipe?
Chuck roast is ideal because it becomes tender and flavorful when braised, but brisket or bottom round can also work beautifully.
Conclusion
This Savory Korean Gochujang Pot Roast brings together tender beef, hearty vegetables, and a bold, spicy-sweet glaze that’s full of comforting flavor. It’s a dish that transforms a simple roast into something unforgettable perfect for cozy dinners, family gatherings, or when you just want a meal that warms both heart and soul.
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Savory Korean Gochujang Pot Roast
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
Description
This Savory Korean Gochujang Pot Roast brings a deliciously bold twist to a comforting classic. Slow-cooked until perfectly tender, the beef is infused with a rich gochujang glaze that’s spicy, slightly sweet, and deeply flavorful. With tender potatoes and carrots soaking up every drop of the sauce, this dish is the ultimate cozy meal that’s as impressive as it is easy to make.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ¼ cup gochujang (Korean chili paste)
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 carrots, chopped
- 2 cups baby potatoes, halved
- Salt and pepper, to taste
- Chopped green onions and sesame seeds, for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- In a Dutch oven, heat vegetable oil over medium-high heat. Season the beef roast with salt and pepper, then sear for 4–5 minutes per side until browned. Remove and set aside.
- Add sliced onion and minced garlic to the pot; sauté for 2–3 minutes until fragrant.
- In a bowl, whisk together beef broth, gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, and grated ginger. Pour the mixture into the pot, scraping up the browned bits from the bottom.
- Return the roast to the pot and arrange the chopped carrots and halved baby potatoes around it.
- Cover and transfer to the oven. Cook for 3–4 hours, or until the beef is fork-tender.
- Remove from the oven, let it rest for 10–15 minutes, then slice and serve with the flavorful sauce.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For extra depth, use low-sodium soy sauce and adjust seasoning after cooking.
- You can substitute gochujang with a mix of chili paste and honey for a milder kick.
- The sauce thickens beautifully if you let it rest slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Course
- Method: Slow-Cooked / Oven-Braised
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Korean pot roast, gochujang beef, spicy roast, slow-cooked dinner, comfort food