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For a tasty Korean pot roast, you need: - 3 lbs beef chuck roast - 2 carrots, cut into chunks - 1 onion, quartered - 3 green onions, chopped (plus extra for garnish) The flavors come from these key items: - 1 cup soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil - 1 cup beef broth - 1 cup water - 1 tablespoon grated ginger - 4 cloves garlic, minced - 2 tablespoons gochugaru (Korean red pepper flakes) - Salt and pepper to taste These seasonings create a rich and deep flavor that makes the beef tender and juicy. To finish your dish, use: - 1 tablespoon sesame seeds - Chopped green onions These garnishes add a nice touch and make the dish look great. Enjoy the burst of flavors with every bite! {{ingredient_image_1}} First, gather your ingredients to make the marinade. In a large bowl, mix these items: - 1 cup soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil - 1 cup beef broth - 1 cup water - 1 tablespoon grated ginger - 4 cloves garlic, minced - 2 tablespoons gochugaru Whisk everything together until smooth. This marinade gives the beef great flavor. Next, take your beef chuck roast, which should weigh about 3 pounds. Place it in a large resealable bag or dish. Pour the marinade over the roast, ensuring it is fully covered. Seal the bag tightly or cover the dish. Let the beef marinate in the fridge for at least 4 hours. For even better taste, marinate it overnight. When you're ready to cook, take the roast out of the marinade. Pat it dry with a paper towel. This helps the meat brown better. In a large oven-safe pot, heat a tablespoon of oil over medium-high heat. Season the roast with salt and pepper. Sear it on all sides for about 4-5 minutes each. You want a nice brown crust to form. After searing, remove the roast and set it aside. In the same pot, add quartered onions and carrot chunks. Sauté these for about 3-4 minutes until they soften a bit. This step adds great flavor to your dish. Now, return the roast to the pot. Pour the reserved marinade over it and add chopped green onions. Bring the pot to a boil. Cover it with a lid or foil. Transfer the pot to a preheated oven at 300°F (150°C). Cook for about 3-4 hours. The roast should become fork-tender by the end. Once the roast is done, take it out of the oven and let it rest for 10-15 minutes. This resting time helps keep the meat juicy. Slice the roast and serve it with the veggies. Drizzle the sauce over the top. For a pretty finish, sprinkle with sesame seeds and extra green onions. Enjoy your flavorful Korean pot roast! Marinating is key to great flavor. Use a large resealable bag or dish. Pour the marinade over the beef and seal it tightly. Let it sit in the fridge for at least 4 hours. For the best taste, marinate overnight. This allows the meat to soak up all the flavors. Searing the roast adds a nice crust. Heat oil in your pot on medium-high heat. Remove the roast from the marinade and pat it dry. Season it with salt and pepper. Sear each side for about 4-5 minutes. This step creates a flavorful outer layer. To make sure your roast is fork-tender, use a low and slow cooking method. Cook it in the oven at 300°F (150°C) for 3-4 hours. Keep it covered to lock in moisture. Check for tenderness after the time is up. It should easily pull apart with a fork. For a beautiful presentation, slice the pot roast on a platter. Surround it with colorful veggies. Garnish with fresh green onions and sesame seeds. This adds color and texture to your dish. An appealing plate makes the meal even more enjoyable. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the beef chuck roast overnight. This allows the spices and sauce to deeply penetrate the meat, resulting in a richer taste. Rest the Meat: After cooking, let the roast rest for 10-15 minutes before slicing. This helps the juices redistribute, ensuring a moist and tender result. Customize the Heat: Adjust the amount of gochugaru based on your heat preference. You can start with less and add more to taste if you prefer a spicier dish. Use Leftover Marinade: Don't discard the marinade after cooking! Reduce it on the stovetop to create a flavorful sauce to drizzle over the sliced roast and vegetables. {{image_2}} You can easily spice up your Korean pot roast. Just add more gochugaru. Start with an extra tablespoon for a nice kick. If you love heat, try two extra tablespoons. The red pepper flakes will give a bold flavor and a warming sensation. This change makes the dish exciting for those who enjoy spicy food. Feel free to add more veggies to your pot roast. You can include mushrooms, bell peppers, or zucchini. These will add color and nutrients to your meal. Just chop them into chunks and add them with the carrots and onions. This way, you'll create a more balanced dish that tastes great. If you want to try a different cut of meat, go for brisket or short ribs. These cuts bring their own rich flavors to the dish. They may take a bit longer to cook, but the result is worth it. Searing these cuts still works well, just like with the chuck roast. Experiment with what you like best! To store leftover Korean pot roast, let it cool down first. Place the roast in an airtight container. Add any leftover vegetables and sauce to the container. Seal it well to keep air out. Store it in the fridge for up to three days. Make sure to label it with the date for easy tracking. If you want to keep it longer, freezing is a great option. Cut the roast into smaller pieces for easier thawing. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. Reheating Korean pot roast is simple. You can use the oven, stovetop, or microwave. For the oven, preheat it to 350°F (175°C). Place the roast in an oven-safe dish and cover it with foil. Heat for about 20-30 minutes, or until warmed through. On the stovetop, use a skillet with a bit of broth or water to keep it moist. Heat on low and stir often. If using the microwave, slice the roast and place it in a microwave-safe dish. Cover it and heat in short intervals, stirring in between, until hot. Yes, you can. To make it in a slow cooker, sear the beef first. Then, place it in the slow cooker with the marinade and veggies. Cook on low for 6-8 hours. This will give you a tender roast with rich flavors. You can marinate the beef for at least 4 hours. For the best taste, try marinating it overnight. This allows the flavors to soak in deeply. You can serve Korean Pot Roast with rice or noodles. Steamed veggies also pair well. For a crunchy side, try pickled vegetables. Each adds a nice touch to your meal. Yes, you can use other cuts. Brisket and round roast work well too. Just remember that cooking times may change. Always check for tenderness. Not really. The dish has some heat from gochugaru, but it’s mild. If you like more spice, add extra gochugaru to the marinade. This will give you a bolder flavor. You now have all the key steps to make a delicious Korean pot roast. We discussed the main ingredients, seasonings, and garnishes. I laid out clear instructions for marinating, searing, and cooking. I shared helpful tips for perfecting your dish. Plus, I covered fun variations and storage methods. As you create this meal, remember to enjoy the process. Food brings people together. This dish not only tastes great but also offers warmth and comfort. Happy cooking!

Korean Pot Roast Delight

A flavorful and tender beef pot roast marinated in a savory Korean sauce, served with vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Korean
Servings 6
Calories 450 kcal

Ingredients
  

  • 3 lbs beef chuck roast
  • 1 cup soy sauce
  • 0.5 cup brown sugar
  • 0.25 cup sesame oil
  • 1 cup beef broth
  • 1 cup water
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 2 carrots cut into chunks
  • 1 onion quartered
  • 3 green onions chopped (plus extra for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, sesame oil, beef broth, water, grated ginger, minced garlic, and gochugaru. This will be the marinade for the roast.
  • Marinate the Beef: Place the beef chuck roast in a large resealable bag or dish and pour the marinade over it. Seal tightly and let it marinate in the refrigerator for at least 4 hours, or overnight for a deeper flavor.
  • Sear the Roast: In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Remove the roast from the marinade and gently pat it dry. Season it with salt and pepper, then sear it on all sides until browned, about 4-5 minutes per side.
  • Add Vegetables: Remove the roast from the pot and set aside. In the same pot, add the quartered onions and carrot chunks, sautéing until just softened (about 3-4 minutes).
  • Combine and Cook: Return the roast to the pot, pour the reserved marinade over it, and add the green onions. Bring the pot to a boil, then cover with a lid or foil and transfer to a preheated 300°F (150°C) oven. Cook for about 3-4 hours, or until the meat is fork-tender.
  • Finish and Garnish: Once the roast is done, remove it from the oven. Let it rest for about 10-15 minutes before slicing. Serve the roast with the vegetables and drizzled sauce, garnished with sesame seeds and chopped green onions.

Notes

For best flavor, marinate the beef overnight.
Keyword beef, Korean, pot roast, slow-cooked