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Savory Korean Gochujang Pot Roast

Savory Korean Gochujang Pot Roast – Tender, Spicy & Umami-Rich!
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Savory Korean Gochujang Pot Roast is a flavorful and hearty dish that features tender beef chuck roast cooked with spicy gochujang and vegetables, resulting in a deliciously rich meal.

Ingredients

Scale
  • 3–4 pounds beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated
  • 2 carrots, chopped
  • 2 cups baby potatoes, halved
  • Salt and pepper to taste
  • Chopped green onions and sesame seeds for garnish

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a large Dutch oven, heat the vegetable oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the hot oil for about 4-5 minutes on each side until browned. Remove the roast and set aside.
  3. In the same pot, add the sliced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
  4. In a bowl, whisk together the beef broth, gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, and grated ginger. Pour this mixture into the pot, scraping up any browned bits from the bottom.
  5. Return the seared roast to the pot, then add the chopped carrots and halved baby potatoes around the meat.
  6. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender and the flavors have melded beautifully.
  7. Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing. Serve garnished with chopped green onions and sesame seeds.

Notes

  • For a spicier dish, adjust the amount of gochujang according to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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