Name: Korean Style Pot Roast with Gochujang and Sesame Recipe
Prep time: 20 min
Cook time: PT-489065H50M37S
Total time: PT-489065H50M37S
Cuisine: Korean
Ingredients: 3-4 lbs chuck roast; Salt and black pepper, to taste; ½ cup soy sauce; 2 tbsp gochujang (Korean chili paste); 3 tbsp sesame oil; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 2 tbsp honey or brown sugar; ½ cup Korean pear or apple, grated; 1 tbsp rice vinegar; 3 carrots, peeled and cut into chunks; 2 potatoes, peeled and quartered; 1 onion, sliced; Optional: 1 Korean radish, sliced; Sliced green onions; Sesame seeds

I absolutely love sharing this Korean Style Pot Roast with Gochujang and Sesame Recipe because it brings a beautiful blend of Korean flavors to a classic comfort dish. The richness of a slow-cooked chuck roast paired with the spicy-sweet depth of gochujang and nutty sesame oil creates a dinner that’s both comforting and exciting. If you’re someone who craves bold flavors and tender meat that practically melts in your mouth, this recipe is going to be your new favorite.

What makes this Korean Style Pot Roast with Gochujang and Sesame Recipe really shine is how perfect it is for cozy weekend meals or when you want to impress without spending hours tending to the stove. Trust me, once you make it, you’ll be reaching for this recipe any time you want a satisfying, hearty meal with that special Korean twist. Plus, it’s a lovely way to introduce gochujang into your cooking if you haven’t already!

Ingredients You’ll Need

The magic of this Korean Style Pot Roast with Gochujang and Sesame Recipe lies in the harmony between the tender beef and the bold, savory-sweet sauce. Each ingredient plays an essential role in layering the flavors, so picking the freshest and highest quality ones will make all the difference.

Chuck roast: This cut is perfect for slow cooking because its marbling keeps the meat juicy and tender.
Salt and black pepper: Simple but crucial for seasoning the beef before searing to build flavor.
Soy sauce: Provides the salty umami base that balances the gochujang.
Gochujang (Korean chili paste): The star ingredient, offering spicy, fermented depth—you’ll want a good-quality brand here.
Sesame oil: Adds that signature nutty aroma and richness to the sauce.
Garlic: Fresh minced garlic brightens the sauce with its pungency.
Ginger: Grated ginger adds a subtle warmth and zing.
Honey or brown sugar: Sweetens the sauce to balance the heat and saltiness.
Korean pear or apple: Grated fresh fruit tenderizes the meat and adds natural sweetness.
Rice vinegar: A touch of acidity to brighten and round out the flavors.
Carrots, potatoes, and onion: Classic root vegetables that soak up the sauce beautifully during cooking.
Korean radish (optional): Adds a crunch and unique texture if you can find it at your local Asian market.
Sliced green onions and sesame seeds: For garnish and that irresistible finishing touch.

Variations

I often switch up this Korean Style Pot Roast with Gochujang and Sesame Recipe depending on what I have around or dietary needs. Feel free to play around with the spice level or vegetables to make it your own—cooking should always feel like a little kitchen adventure.

Spicy heat level: Sometimes I add extra gochujang or sprinkle red pepper flakes if I’m craving a kick!
Vegetarian twist: Swap the beef for hearty mushrooms like portobello or king oyster and simmer in the same sauce.
Slow cooker version: For even easier prep, I’ve thrown everything in a slow cooker on low for 8 hours with fantastic results.
Use sweet potato: Instead of regular potatoes, sweet potatoes add a lovely sweetness and pair nicely with the gochujang sauce.

How to Make Korean Style Pot Roast with Gochujang and Sesame Recipe

Step 1: Sear the Chuck Roast for Deep Flavor

Start by patting your chuck roast dry and seasoning generously with salt and black pepper on all sides. Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add a little oil. When the oil shimmers, place the roast in and sear it for about 4-5 minutes per side until a rich brown crust forms. This step locks in juices and builds layers of flavor you’ll notice when you finally dig in later. Don’t rush this part—it pays off!

Step 2: Prepare the Bold and Balanced Sauce

While the roast is searing, mix together the sauce ingredients in a bowl: soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. This blend is the heart of your Korean Style Pot Roast with Gochujang and Sesame Recipe. Don’t skip the pear or apple—it’s a little secret that tenderizes the meat and adds a delicate sweetness that offsets the spice beautifully.

Step 3: Combine and Slow Cook with Vegetables

Once seared, remove the beef and layer the cut vegetables (carrots, potatoes, onion, and optional Korean radish) at the bottom of the same pot. Place the roast on top, then pour the sauce evenly over everything. Cover with a lid and simmer gently on low heat for about 3 to 4 hours, or until the meat is fork-tender. If you have a slow cooker, this is where you can transfer everything and cook on low for 8 hours. The flavors will deepen, and the meat will be so tender it practically falls apart.

Step 4: Final Touches Before Serving

Once your roast is perfectly tender, carefully lift it out and slice or shred as preferred. Stir the vegetables into the sauce, letting them soak up every delicious bit. Taste the sauce and adjust seasoning if needed—sometimes I add a splash more soy sauce or a touch of honey to balance it out. This moment always gets me excited because the kitchen smells amazing, and I’m ready to dig in!

How to Serve Korean Style Pot Roast with Gochujang and Sesame Recipe

Korean Style Pot Roast with Gochujang and Sesame Recipe - Recipe Image

Garnishes

I always finish this Korean Style Pot Roast with Gochujang and Sesame Recipe with a generous sprinkle of toasted sesame seeds and fresh sliced green onions. The green onions add a sharp freshness that cuts through the rich sauce, and sesame seeds bring a subtle crunch. If you want a little heat bump, adding a drizzle of extra sesame oil or chili oil on top works wonders.

Side Dishes

This pot roast goes beautifully with steamed white rice or sticky short-grain rice to soak up that luscious sauce. I also love serving it alongside simple kimchi or a crisp cucumber salad for textural contrast and a refreshing bite. A bowl of miso soup or lightly sautéed greens rounds out the meal perfectly.

Creative Ways to Present

For a special occasion, I sometimes serve the Korean Style Pot Roast with Gochujang and Sesame Recipe in a large, shallow platter for family-style dining. Garnishing with vibrant herbs like cilantro or even edible flowers adds a fresh pop of color. Another fun idea is wrapping bites of shredded pot roast and veggies in lettuce leaves for a Korean-inspired DIY wrap experience at the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Korean Style Pot Roast with Gochujang and Sesame Recipe in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the leftovers just as delicious, if not better, the next day. Just be sure to cool it completely before sealing to keep it fresh.

Freezing

This recipe freezes beautifully. I portion the roast and vegetables with sauce into freezer-safe containers or heavy-duty zip-top bags. When you want a quick dinner, thaw overnight in the fridge and reheat. The sauce holds up well without separating, so you get that same luscious texture straight from the freezer.

Reheating

To reheat, I warm leftovers gently on the stovetop over low heat, stirring occasionally to prevent burning. Adding a splash of water or broth helps loosen the sauce if it thickened too much in the fridge. You can also microwave it covered, stirring halfway through. Either way, the meat stays tender and the sauce stays flavorful.

FAQs

Can I make Korean Style Pot Roast with Gochujang and Sesame Recipe in a slow cooker?

Absolutely! After searing the chuck roast and preparing the sauce, transfer everything to your slow cooker and cook on low for 8 hours. The meat becomes incredibly tender, and the flavors meld beautifully with minimal effort. Just add the vegetables in the last 2 hours so they don’t get mushy.
What can I substitute if I don’t have Korean pear?

If you can’t find Korean pear, a crisp apple (like Fuji or Granny Smith) works well as a substitute. It adds a similar sweetness and tenderizing effect to the meat. Just grate it fresh and add it to the sauce as directed.
How spicy is this Korean Style Pot Roast with Gochujang and Sesame Recipe?

Gochujang has a moderate heat level with a sweet, fermented flavor, so this recipe has a gentle kick, not overpowering heat. You can easily adjust the spice by adding more gochujang or chili flakes if you prefer it hotter, or reduce it for a milder taste.
Can I use a different cut of beef?

Chuck roast is ideal due to its marbling that breaks down during slow cooking. However, brisket or short ribs can also work, but cooking times may vary. The key is choosing a cut that benefits from slow, moist cooking to become tender.

Final Thoughts

This Korean Style Pot Roast with Gochujang and Sesame Recipe has become one of my go-to dishes whenever I want something both comforting and with a little international flair. It’s one of those recipes that feel like a warm hug after a long day and a chance to share incredible flavors with friends and family. Give it a try—you’ll love the way the tender beef and bold sauce come together. And don’t forget, cooking is all about making it your own, so have fun experimenting with different variations!