Korean Style Pot Roast with Gochujang and Sesame Recipe
This Korean Style Pot Roast combines tender, slow-cooked chuck roast with a flavorful, spicy-sweet sauce inspired by traditional Korean ingredients. The beef is seasoned and seared, then slow-cooked with a savory sauce made from soy sauce, gochujang, sesame oil, garlic, ginger, honey, and grated Korean pear or apple, which adds a natural sweetness and tenderizes the meat. Accompanied by hearty vegetables like carrots, potatoes, onion, and optional Korean radish, the dish is finished with a garnish of sliced green onions and sesame seeds for an authentic touch. Perfect for a comforting and exotic meal that showcases rich, robust flavors.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
For the Beef
- 3–4 lbs chuck roast
- Salt and black pepper, to taste
For the Sauce
- 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
Vegetables
- 3 carrots, peeled and cut into chunks
- 2 potatoes, peeled and quartered
- 1 onion, sliced
- Optional: 1 Korean radish, sliced
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Season and Sear the Beef: Generously season the chuck roast on all sides with salt and black pepper. Heat a large skillet or Dutch oven over medium-high heat and sear the roast until browned on all sides. This step locks in flavor and creates a rich crust.
- Prepare the Sauce: In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Mix well to form a flavorful, balanced sauce that is spicy, sweet, and tangy.
- Combine and Slow Cook: Place the seared roast in a slow cooker or heavy pot suitable for low-and-slow cooking. Pour the prepared sauce over the meat evenly. Add the peeled and cut carrots, potatoes, sliced onion, and optional Korean radish around the roast. Cover with a lid.
- Cook Until Tender: Slow cook the pot roast on low heat for 6 to 8 hours, or until the meat is fork-tender and the vegetables are cooked through. The low and slow cooking helps break down the connective tissues, resulting in tender, juicy beef and flavorful vegetables infused with the Korean-style sauce.
- Garnish and Serve: Once cooked, transfer the roast and vegetables to a serving platter. Slice the roast if desired, and generously garnish with sliced green onions and sesame seeds. Serve hot for a comforting Korean-inspired meal.
Notes
- Chuck roast is ideal for slow cooking due to its marbling which keeps the meat moist and tender.
- Gochujang can be adjusted in quantity for more or less spiciness.
- Korean pear adds natural sweetness and helps tenderize the meat; if unavailable, a sweet apple is a good substitute.
- This recipe works well in a slow cooker or a low oven setting in a Dutch oven.
- Adding Korean radish is optional but adds a unique texture and flavor typical of Korean braised dishes.
Keywords: Korean pot roast, slow cooker beef, gochujang pot roast, Korean beef recipe, Korean dinner, slow cooked chuck roast