Korean style pot roast 

Here's a Korean-style pot roast recipe that infuses traditional comfort food with bold Korean flavors. Tender beef is slow-cooked in a savory soy-based sauce with garlic, ginger, and a hint of sweetness, accompanied by hearty vegetables. This dish is perfect for a cozy family dinner or impressing guests at your next gathering.

Full Recipe:

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 grated Korean pear or apple

• 1 tbsp rice vinegar

For the Vegetables:

• 3 carrots, peeled and cut into chunks

• 2 potatoes, peeled and quartered

• 1 onion, sliced

• Optional: 1 Korean radish, sliced

For Garnish:

• Sliced green onions

• Sesame seeds

Directions

1. Prepare the Beef: Pat the chuck roast dry and season generously with salt and black pepper on all sides.

2. Sear the Beef: Heat sesame oil in a large skillet over medium-high heat. Sear the beef until browned on all sides to lock in flavors.

3. Make the Sauce: In a bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey, grated Korean pear or apple, and rice vinegar. Stir until smooth.

4. Assemble in Cooker: Place the seared beef into a slow cooker, Dutch oven, or heavy pot. Pour the sauce over the beef, ensuring it's well-coated. Add the sliced onions, carrots, potatoes, and optional Korean radish around the beef.

5. Cook:

   • Slow Cooker: Cook on low for 8 hours or high for 4–5 hours.

   • Stovetop: Simmer on low heat for 3–4 hours, covered, checking occasionally to ensure it doesn’t dry out.

6. Serve: Transfer the beef to a platter and arrange the vegetables around it. Spoon the sauce over the top for added flavor. Garnish with sliced green onions and sesame seeds.

Nutritional Information (per serving)

• Calories: Approximately 450–500 kcal

• Protein: 35–40 g

• Carbohydrates: 30–35 g

• Fat: 20–25 g

• Fiber: 4–5 g

• Sodium: 800–900 mg