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Korean Pot Roast

Korean Pot Roast Recipe

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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb beef chuck roast
  • Salt and black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • ⅓ cup gochujang
  • ¼ cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 cup beef broth
  • Steamed rice, sliced scallions, and toasted sesame seeds for serving

Method
 

  1. Pat the roast dry, season with salt and pepper, then brown on all sides in hot oil over medium-high heat.
  2. Remove the beef; cook the onion until softened, then stir in garlic and ginger and cook 1 minute.
  3. Whisk gochujang, soy sauce, mirin, brown sugar, and sesame oil together. Add to the pot along with the broth and return the roast. Bring to a simmer, cover, and braise in a 325°F oven for 2.5 to 3 hours until fork-tender.
  4. Lift the roast out, let it rest briefly, then shred with two forks.
  5. Skim fat from the sauce if desired, toss the shredded meat back in, and serve over rice with scallions and sesame seeds.

Notes

The sauce may look thin right out of the oven, but it thickens as it sits and clings to the meat. For a spicier kick, stir a teaspoon of gochugaru into the gochujang mixture before braising.