Korean Style Pot Roast Beef (Print-Friendly Version)
Beef slow-cooked with soy, gochujang, vegetables, and fragrant aromatics for comforting Korean-inspired flavors.
# What You’ll Need to Make This:
→ Beef
01 -
1.5–1.8 kg chuck roast, trimmed
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Sauce
04 -
120 ml soy sauce
05 -
30 ml gochujang (Korean red chili paste)
06 -
45 ml toasted sesame oil
07 -
3 garlic cloves, minced
08 -
2.5 cm fresh ginger root, grated
09 -
30 ml honey or brown sugar
10 -
120 ml Korean pear or apple, grated
11 -
15 ml rice vinegar
→ Vegetables
12 -
3 carrots, peeled and cut into large chunks
13 -
2 potatoes, peeled and quartered
14 -
1 large onion, sliced
15 -
1 Korean radish, sliced (optional)
→ Garnish
16 -
Sliced green onions
17 -
Toasted sesame seeds
# How to Prepare:
01 -
Pat the chuck roast completely dry with kitchen paper. Season generously with salt and black pepper on all sides. In a large skillet over medium-high heat, add a small amount of sesame oil. Sear the beef until deep golden brown on all sides to develop a rich crust.
02 -
In a mixing bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Stir until the mixture is thoroughly incorporated and smooth.
03 -
Place the seared beef into a slow cooker, Dutch oven, or heavy casserole pot. Pour the sauce over the beef, ensuring full coverage. Arrange carrots, potatoes, onion, and Korean radish (if using) evenly around the meat.
04 -
For a slow cooker, cook on low for 8 hours or on high for 4–5 hours until the beef is fork-tender. For stovetop, cover and simmer over low heat for 3–4 hours, checking periodically to prevent the sauce from drying. Add a splash of water if needed.
05 -
Transfer the cooked beef to a serving platter and arrange the vegetables around it. Spoon several ladlefuls of sauce over the top. Sprinkle liberally with sliced green onions and toasted sesame seeds before serving.
# Extra Tips:
01 -
For best results, allow the beef to rest for a few minutes before slicing to retain juices.
02 -
Korean pear adds natural sweetness and helps tenderize the meat; apple may be substituted if unavailable.