Korean-Style Gochujang Pot Roast
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Tender beef slow-cooked in a rich gochujang sauce for deep, spicy comfort. Perfectly paired with rice, cilantro, and kimchi.
- Prep time
- 20 minutes
- Cook time
- 2 hours
- Total time
- 2 hrs 20 mins
- Yield
- 6 servings
Ingredients
4–5 lbs chuck roast 1 tbsp kosher salt 1 tbsp vegetable oil 1 sweet onion, thinly sliced 6 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tbsp gochujang paste ¼ cup brown sugar ½ cup soy sauce (or tamari) 2 cups beef stock Cooked rice, for serving Fresh cilantro, for garnish Kimchi, for servingInstructions
- Prep: Pat beef dry and season with kosher salt.
- Sear: Heat oil and brown beef in batches.
- Aromatics: Sauté onion for 4 minutes, then stir in garlic and ginger.
- Sauce: Mix gochujang paste, brown sugar, and soy sauce until combined.
- Simmer: Add beef and stock, bring to a simmer, then braise or slow-cook until tender.
- Serve: Spoon beef over rice, garnish with cilantro, and serve with kimchi.
Notes
Adjust heat by reducing gochujang or adding brown sugar. Tastes even better the next day as flavors deepen. Use low-sodium soy sauce if preferred.Nutrition
- Calories
- 450
- Fat
- 18g
- Saturated fat
- 6g
- Sugar
- 12g
- Sodium
- 950mg
- Protein
- 35g
- Carbohydrates
- 30g
- Fiber
- 1g