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Transform Your Dinner with Delicious Korean Style Pot Roast

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Learn how to make delicious Korean Style Pot Roast. Easy recipe with step-by-step instructions.

Ingredients

Scale

In my kitchen, I like to keep things simple but flavorful. Inspired by my grandma’s love for fresh ingredients, I choose quality beef and fresh aromatics for the best results. Here’s what you’ll need:

  • 3 to 4 pounds beef chuck roast or brisket, cut into large chunks
  • 2 tablespoons vegetable oil or sesame oil for searing
  • 1 large onion, sliced thin
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 1/4 cup soy sauce (preferably low-sodium)
  • 2 tablespoons rice wine or mirin (for a touch of sweetness)
  • 2 tablespoons brown sugar or honey
  • 1 cup beef broth or water
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (optional, for garnish)
  • 1 small carrot, sliced (optional, for added sweetness and color)

If you’re looking for substitutions, feel free to swap soy sauce with coconut aminos for a soy-free version, or use chicken broth if beef isn’t available. I always keep a jar of Korean soy sauce (ganjang) in my pantry — it’s slightly different in flavor and adds an authentic touch, but regular soy sauce works beautifully too.

Instructions

  1. Preheat your oven to 325°F (if you prefer oven braising). Alternatively, you can use a slow cooker on low heat.
  2. Pat the beef chunks dry with paper towels. Season generously with a pinch of salt and pepper — I always do this step because it helps develop flavor during searing.
  3. Heat the vegetable or sesame oil in a heavy, oven-safe Dutch oven or large skillet over medium-high heat. When shimmering, add the beef in batches if necessary, and sear until browned on all sides — about 4-5 minutes per batch. The caramelization adds depth to the dish, and I’ve learned to be patient with this step; it’s worth the effort.
  4. Remove the beef and set aside. In the same pot, add sliced onions and cook until translucent, about 5 minutes. Scrape up any browned bits from the bottom to deepen the flavor.
  5. Add minced garlic and ginger to the onions, cooking for another minute until fragrant. I love how these aromatics fill my kitchen — it always reminds me of my grandma’s warmth and her love for cooking.
  6. Return the beef to the pot. Pour in soy sauce, rice wine or mirin, and beef broth. Add brown sugar and stir to combine everything evenly.
  7. Bring the mixture to a gentle simmer, then cover with a lid. If using the oven, transfer the covered pot to the preheated oven and cook for about 2.5 to 3 hours, or until the beef is fork-tender. If you’re using a slow cooker, set it on low and cook for 6-8 hours.
  8. About 30 minutes before the end of cooking, taste the sauce and adjust seasoning if needed — a little more soy for saltiness or a splash of water if it’s too thick.
  9. Once cooked, remove from the oven or slow cooker. Serve the pot roast hot, garnished with sliced green onions and sesame seeds. I love to spoon some of that rich sauce over steamed rice or noodles — it’s like a warm hug in a bowl.

Find it online: https://artofeasycooking.com/korean-style-pot-roast/