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Simple Recipes for Every Day

Korean Style Pot Roast

korean style pot roast in a bowl served with white rice and kimchi and topped with cilantro
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  2 hrs 30 min

Ingredients

  • 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 sweet onion, thinly sliced
  • 6 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons gochujang paste
  • ¼ cup brown sugar
  • ½ cup low-sodium soy sauce or tamari
  • 2 cups beef stock
  • Cooked rice, for serving
  • Fresh cilantro, for serving
  • Kimchi, for serving

Method

  1. Preheat the oven to 350°F with a rack in the lower third of the oven.

  2. Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes. Transfer to a plate.

  3. Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits. Stir in the gochujang paste, brown sugar and soy sauce until combined.

  4. Return the meat to the Dutch oven along with any collected juices. Add the remaining beef stock and bring to a simmer. Cook until the liquid is slightly reduced, about 5 minutes. Cover the pot and transfer it to the oven. Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.

  5. Serve the pot roast family-style with rice, cilantro, and kimchi alongside.

To cook in slow cooker:

  1. Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 10 minutes. Transfer the meat to a slow cooker.

  2. Add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits.

  3. Transfer the onion mixture to the slow-cooker and stir in the gochuchang, brown sugar, soy sauce, and the remaining beef stock. Cover and cook on HIGH for 6 hours or on LOW for 8 to 9 hours, or until the beef is very tender and shreds easily with a fork.

  4. Serve the pot roast family-style with rice, cilantro, and kimchi alongside.

To cook in Instant Pot:

  1. Pat the beef dry and season all over with the salt. Select the Sauté mode and add the oil. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes. Transfer to a plate.

  2. Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute more. Stir in the gochujang, brown sugar, soy sauce, and beef stock. Return the meat to the pot along with any collected juices.

  3. Lock the lid in place, close the vent valve, select the Pressure Cook mode and cook for 1 hour. Allow the pressure to release naturally for 15 minutes, then quick release if needed.

  4. Serve the pot roast family-style with rice, cilantro, and kimchi alongside.