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- 3-4 pounds chuck roast - 2 tablespoons vegetable oil - 1 cup onion, sliced - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1/3 cup gochujang (Korean chili paste) - 1/4 cup soy sauce - 1/4 cup honey - 2 cups beef broth - 3 medium carrots, cut into chunks - 2 cups baby potatoes, halved - 1 tablespoon sesame oil - Salt and pepper to taste - Sliced green onions and sesame seeds for garnish Gochujang is key. This Korean chili paste adds heat and a touch of sweetness. It gives the roast its unique flavor. You can find gochujang in Asian markets or online. Soy sauce adds umami and saltiness. Honey balances the heat. Sesame oil adds rich, nutty flavor. If you cannot find gochujang, you can use Sriracha or red pepper flakes. For soy sauce, low-sodium soy sauce works. You can swap honey with maple syrup or brown sugar. If you prefer a different meat, beef brisket or pork shoulder are good choices. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 3-4 pounds chuck roast - 2 tablespoons vegetable oil - 1 cup onion, sliced - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 1/3 cup gochujang - 1/4 cup soy sauce - 1/4 cup honey - 2 cups beef broth - 3 medium carrots, cut into chunks - 2 cups baby potatoes, halved - 1 tablespoon sesame oil - Salt and pepper to taste - Sliced green onions and sesame seeds for garnish Next, season the chuck roast well with salt and pepper. Make sure to cover all sides. This step enhances the flavor of the meat. Now, heat the vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the chuck roast. Sear it for 4-5 minutes on each side until it's a nice brown color. This step locks in the juices. Remove the roast and set it aside. In the same pot, add the onion, garlic, and ginger. Sauté these for about 3-4 minutes. You want the onion to become soft and clear. Next, stir in the gochujang, soy sauce, and honey. Cook for another 2-3 minutes. This mix will give your pot roast a sweet and spicy kick! Pour in the beef broth and scrape the pot's bottom. This will lift any tasty bits stuck to the pot. Put the seared chuck roast back into the pot along with the carrots and halved potatoes. Make sure everything is covered by the liquid. Bring the pot to a boil, then lower the heat. Cover and let it simmer for about 3 hours. The meat will become soft and easy to shred. After cooking, take the roast out of the pot. Let it rest for 10 minutes. This helps the juices settle. While it rests, stir in the sesame oil into the pot juices. This adds a rich flavor to the dish. Now, slice the pot roast against the grain. Serve it over rice or noodles. Drizzle the sauce from the pot on top. Garnish with sliced green onions and sesame seeds. Enjoy your Korean style pot roast! To get tender meat, start with a good cut. I like chuck roast because it has fat. The fat melts during cooking, making the meat juicy and soft. Sear the roast well before cooking. This locks in flavor and moisture. Cook it low and slow for the best results. Aim for three hours of simmering. This helps break down the tough fibers. When done, let the roast rest. This step keeps the juices in the meat. If you want more heat, add more gochujang. Start with a little and taste as you go. You can also mix in some red pepper flakes for extra kick. If it becomes too spicy, balance it with honey. Honey adds sweetness and helps reduce heat. Always remember to season to your taste. Food should be fun and enjoyable! Leftovers can be a treasure! Use them in sandwiches or tacos. Shred the meat and mix it with some sauce. You can add it to rice or noodles for a quick meal. Make a soup by adding broth and veggies. It’s a great way to use what you have. Don’t waste food; get creative and enjoy! Pro Tips Choose the Right Cut: Opt for a chuck roast, as it has the perfect amount of fat and marbling, ensuring a tender and flavorful pot roast. Don't Skip the Sear: Searing the roast before braising enhances the flavor and adds depth to the overall dish. Adjust Spice Level: If you prefer a milder taste, reduce the amount of gochujang or balance it with additional honey. Rest the Meat: Allowing the roast to rest before slicing helps retain its juices, resulting in a more succulent meal. {{image_2}} You can make a plant-based version of this dish. Start by using a large portobello mushroom or jackfruit as your "meat." Both options absorb flavors well. Cook them in the same way as the chuck roast. Replace beef broth with vegetable broth for a rich base. Use the same seasonings to keep that Korean kick. The gochujang will provide the needed spice, and the honey can be swapped for maple syrup for a vegan option. While chuck roast is great, you can try different meats. Brisket is one choice; it gets tender and juicy. Round roast works too but may be leaner. If you want chicken, thighs are best as they stay moist. For a leaner option, use pork shoulder. Each meat will change the taste but keep the dish delicious. Remember to adjust cooking times based on the meat you choose. You can customize the flavor of your pot roast easily. If you like it spicy, add more gochujang or some red pepper flakes. For a sweeter taste, increase the honey. If you want a deeper flavor, toss in some mushrooms or add a splash of rice wine. You can also mix in sesame seeds for extra crunch. Each tweak can create a new twist on this classic dish, making it uniquely yours. To store unused portions, first let the pot roast cool. Cut the roast into slices. Place the slices in an airtight container. Pour some of the pot juices over the meat to keep it moist. Seal the container well. Store it in the fridge if you plan to eat it in 3 to 4 days. To reheat, take the pot roast out of the fridge. Place the slices in a pan. Add a splash of beef broth or water to keep it moist. Heat on low over the stove until warm. You can also use the microwave. Cover the roast with a damp paper towel. Microwave in short bursts until hot. If you want to save the pot roast for later, freezing is a great option. Cut the roast into serving sizes. Wrap each piece tightly in plastic wrap. Then place the wrapped portions in a freezer bag. Remove as much air as possible from the bag. Label it with the date. You can freeze it for up to three months. Gochujang is a thick, red chili paste. It adds a unique sweet and spicy flavor to dishes. It contains chili powder, fermented soybeans, and salt. You can find gochujang in Asian markets or online. Many grocery stores also sell it in the international aisle. Look for jars or packets that are labeled “gochujang.” Yes, you can cook this recipe in a slow cooker. First, sear the chuck roast in a pan as the recipe says. Then, place it in the slow cooker. Add the onions, garlic, ginger, gochujang, soy sauce, honey, beef broth, carrots, and potatoes. Cook on low for 8 hours or on high for 4 hours. This makes the meat very tender and full of flavor. You can serve many side dishes with Korean Style Pot Roast. Here are some ideas: - Steamed rice or jasmine rice - Kimchi for a spicy kick - Pickled vegetables for crunch - Sautéed greens like spinach or bok choy - Simple cucumber salad for freshness These sides balance the rich flavors of the pot roast. Enjoy experimenting with different combinations! This blog post covered key ingredients, cooking steps, and handy tips for your dish. Understanding special Korean ingredients like gochujang can enhance your flavors. We also explored storage methods to keep leftovers fresh. Remember, cooking is about creativity. Adjust spices and experiment with proteins or vegan options. With these pointers, you can make a delicious meal that fits your taste. Enjoy the cooking process and share it with others! Your culinary journey in Korean cooking starts here.

Korean Gochujang Pot Roast

A flavorful pot roast infused with Korean gochujang and served with vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Korean
Servings 6

Ingredients
  

  • 3 pounds chuck roast
  • 2 tablespoons vegetable oil
  • 1 cup onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 third cup gochujang (Korean chili paste)
  • 1 fourth cup soy sauce
  • 1 fourth cup honey
  • 2 cups beef broth
  • 3 medium carrots, cut into chunks
  • 2 cups baby potatoes, halved
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • for garnish sliced green onions and sesame seeds

Instructions
 

  • Begin by seasoning the chuck roast generously with salt and pepper on all sides.
  • In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Once hot, sear the chuck roast for about 4-5 minutes on each side until a nice brown crust forms. Remove the roast and set it aside.
  • In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is soft and translucent.
  • Stir in the gochujang, soy sauce, and honey, cooking for another 2-3 minutes until well incorporated.
  • Pour in the beef broth, scraping the bottom of the pot to deglaze any browned bits. This adds flavor to the dish!
  • Add the seared chuck roast back to the pot along with the carrot chunks and halved baby potatoes. Ensure they are submerged in the liquid.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 3 hours, or until the meat is tender and easily shreds with a fork.
  • Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing it against the grain.
  • While the roast rests, stir in the sesame oil into the remaining pot juices for added flavor.
  • Serve slices of the pot roast over a bed of rice or noodles, drizzling the rich sauce on top, and garnish with sliced green onions and sesame seeds.

Notes

Let the roast rest before slicing for better texture.
Keyword beef, comfort food, gochujang, Korean cuisine, pot roast