Korean Style Pot Roast (Print-Friendly Version)

Slow-cooked beef with soy, gochujang, and root vegetables for bold, comforting flavor.

# What You’ll Need to Make This:

→ Beef

01 - 1.4–1.8 kg chuck roast, trimmed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Sauce

04 - 120 ml soy sauce
05 - 30 g gochujang (Korean chili paste)
06 - 45 ml sesame oil
07 - 3 garlic cloves, minced
08 - 2.5 cm fresh ginger, grated
09 - 30 ml honey or packed brown sugar
10 - 60 g grated Korean pear or apple
11 - 15 ml rice vinegar

→ Vegetables

12 - 3 carrots, peeled and cut into 4–5 cm chunks
13 - 2 potatoes, peeled and quartered
14 - 1 onion, sliced
15 - 1 Korean radish (optional), peeled and sliced

→ Garnish

16 - 2 green onions, thinly sliced
17 - 1 tablespoon sesame seeds

# How to Prepare:

01 - Pat beef dry with paper towels. Generously season all sides with salt and black pepper. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat and sear beef, turning until all surfaces are deeply browned.
02 - In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey, grated Korean pear, and rice vinegar. Stir until the mixture is smooth and cohesive.
03 - Transfer the seared beef to a slow cooker, Dutch oven, or heavy-bottomed pot. Pour the prepared sauce over the beef, ensuring it is thoroughly coated. Arrange the onions, carrots, potatoes, and Korean radish (if using) around the beef.
04 - For slow cooker: Cover and cook on low for 8 hours or high for 4–5 hours. For stovetop: Cover and simmer over low heat for 3–4 hours, checking periodically and adding water if necessary to prevent drying.
05 - Transfer beef to a serving platter and slice or shred as desired. Arrange the cooked vegetables around the meat. Spoon sauce generously over everything. Garnish with sliced green onions and sesame seeds before serving.

# Extra Tips:

01 - Searing the beef prior to slow cooking enhances depth of flavour in the finished dish.
02 - For best results, use Korean pear in the sauce for added tenderness and subtle sweetness.

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