Korean style pot roast

Korean style pot roast recipe that brings a flavorful twist to the classic dish. Tender beef is slow-cooked in a savory soy based sauce infused with garlic, ginger, and a hint of sweetness, complemented by hearty vegetables. Whether you're craving comfort food or hosting a dinner party, this recipe will be a hit.

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 Korean pear or apple, grated
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

Prepare the Beef:
- Pat the beef dry and season with salt and pepper on all sides.
- In a large skillet, heat a bit of sesame oil over medium-high heat. Sear the beef until browned on all sides to lock in the flavor.
Make the Sauce:
- In a bowl, combine soy sauce, gochujang, sesame oil, garlic, ginger, honey, and grated Korean pear. Stir until smooth.
Assemble and Cook:
- 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.
- For slow cooker: Cook on low for 8 hours or high for 4–5 hours.
- For stovetop: Simmer on low heat for 3–4 hours, covered, checking occasionally to ensure it doesn't dry out.
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 kcal
Protein: 35g
Fat: 25g
Carbohydrates: 30g
Fiber: 5g
Sugar: 10g

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