What is Gochujang and why is it used in this recipe?

Gochujang is a savory, sweet, and spicy Korean fermented chili paste. It's a fundamental ingredient in Korean cuisine, providing a complex flavor profile that includes sweetness from glutinous rice, spiciness from chili powder, and a deep umami from fermentation. In this pot roast, it forms the backbone of the rich, flavorful braising liquid.

Can I make this Korean-style pot roast in a slow cooker?

Absolutely! After searing the beef and sautu00e9ing the aromatics (Steps 1-2), combine all ingredients in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. The sauce may need a final thickening on the stovetop if it's too thin.

What are the best side dishes to serve with Gochujang Pot Roast?

This flavorful pot roast pairs wonderfully with simple sides that balance its richness. Steamed white rice is a must for soaking up the delicious sauce. Other great additions include kimchi, quick-pickled daikon or cucumbers, steamed bok choy, or a simple green salad with a light vinaigrette.

How can I adjust the spice level of this pot roast?

To decrease the spice, reduce the amount of gochujang by half and add a bit more soy sauce or brown sugar to maintain flavor balance. To increase the spice, you can add an extra tablespoon of gochujang or a pinch of gochugaru (Korean chili flakes) to the sauce.

The Ultimate Korean-Style Gochujang Pot Roast: Spicy, Savory, and Incredibly Tender

Name: Korean-Style Gochujang Pot Roast
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Korean
Ingredients: 3-4 lbs boneless beef chuck roast, trimmed and cut into 2-inch chunks; 2 tbsp vegetable oil; 1 large yellow onion, chopped; 6 cloves garlic, minced; 2-inch piece fresh ginger, grated; 1/2 cup gochujang (Korean chili paste); 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp sesame oil; 1 tbsp rice vinegar; 4 cups beef broth; 1 lb carrots, peeled and cut into 1-inch chunks; 1.5 lbs small red potatoes, halved or quartered; 2 green onions, sliced, for garnish; 1 tbsp sesame seeds, for garnish

Description

A comforting and deeply flavorful pot roast featuring tender beef simmered in a rich, spicy-sweet gochujang-based sauce with hearty vegetables.

Ingredients

Scale

3-4 lbs boneless beef chuck roast, trimmed and cut into 2-inch chunks
2 tbsp vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
2-inch piece fresh ginger, grated
1/2 cup gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
4 cups beef broth
1 lb carrots, peeled and cut into 1-inch chunks
1.5 lbs small red potatoes, halved or quartered
2 green onions, sliced, for garnish
1 tbsp sesame seeds, for garnish

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Instructions

Step 1: Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper.
Step 2: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Step 3: Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
Step 4: In a small bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, and rice vinegar.
Step 5: Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom. Pour in the remaining beef broth and the whisked gochujang mixture. Bring to a simmer.
Step 6: Return the seared beef to the pot. Add the carrots and potatoes. Ensure the beef and vegetables are mostly submerged in the liquid. If not, add a little more beef broth.
Step 7: Bring the liquid back to a gentle simmer, then cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the beef is fork-tender.
Step 8: Carefully remove the pot from the oven. Taste the sauce and adjust seasonings if necessary. Serve hot, garnished with sliced green onions and sesame seeds. Best served with steamed rice.

Notes

For a thicker sauce, remove the beef and vegetables, then simmer the sauce on the stovetop over medium heat for 10-15 minutes, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened. This recipe can also be adapted for a slow cooker.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising, Slow Cooking
Cuisine: Korean

Nutrition

Serving Size: 1.5 cups
Calories: 480 kcal
Sugar: 12g
Sodium: 950mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg