Korean-Style Gochujang Pot Roast

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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6–8 servings

Ingredients

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

Instructions

Oven Method

  1. Preheat the oven: Set your oven to 350°F and position a rack in the lower third so the pot roast cooks evenly and gently.
  2. Prepare the beef: Pat the chuck roast pieces dry, then season them all over with the kosher salt. Drying helps the beef brown properly, and the salt starts building flavor from the very beginning.
  3. Sear the meat: Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef for about 10 minutes per batch, turning pieces so they develop a deep, golden-brown crust on multiple sides. Avoid crowding the pot; giving the meat space helps it sear instead of steam. Transfer the browned beef to a plate as each batch finishes.
  4. Cook the aromatics: Lower the heat to medium and add the thinly sliced onion. Cook for 4 minutes until it softens and begins to turn silky. Stir in the minced garlic and grated ginger, and cook for about 1 minute—just until fragrant.
  5. Deglaze if needed: If you have browned bits stuck to the bottom of the pot, pour in 1/4 cup beef stock and scrape the bottom to lift those flavorful bits into the cooking liquid.
  6. Combine flavors: Stir in the gochujang paste, brown sugar, and soy sauce (or tamari). Mix thoroughly so the gochujang dissolves and the sauce becomes smooth and cohesive.
  7. Return the beef: Add the seared beef back into the Dutch oven, including any juices that collected on the plate. Pour in the remaining beef stock to keep everything moist and create the braising liquid.
  8. Simmer and bake: Bring the contents to a simmer, then cover the Dutch oven and transfer it to the oven. Bake for 2 hours, or until the beef is fork-tender and begins to fall apart easily.
  9. Serve: Plate the pot roast with cooked rice, and finish with fresh cilantro and kimchi for a bright, refreshing contrast to the rich, savory sauce.
Korean Style Gochujang Pot Roast

Slow Cooker Method

  1. Prep and sear: Season and sear the beef exactly as in the oven method, then transfer the browned pieces to your slow cooker.
  2. Cook aromatics: In the same Dutch oven, sauté the onion, then add the garlic and ginger. If needed, deglaze with a bit of beef stock to lift browned bits.
  3. Assemble: Add the onion mixture to the slow cooker, followed by the gochujang paste, brown sugar, soy sauce, and the remaining beef stock.
  4. Cook: Cover and cook on HIGH for 6 hours or LOW for 8–9 hours, until the meat shreds easily.
  5. Serve: Serve with cooked rice, cilantro, and kimchi.

Instant Pot Method

  1. Sear and prep: Using the Sauté function, sear the seasoned beef in batches until browned, then set aside.
  2. Cook aromatics: Sauté the onion, then add garlic and ginger until fragrant.
  3. Build the sauce: Mix in the gochujang paste, brown sugar, soy sauce, and beef stock, stirring to combine.
  4. Pressure cook: Return the beef to the pot, lock the lid, and set to Pressure Cook for 1 hour. Let the pressure release naturally for 15 minutes, then quick release the rest.
  5. Serve: Serve with cooked rice, fresh cilantro, and kimchi.

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