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Korean Pot Roast

Tender, slow-braised Korean pot roast simmered in a rich, sweet and savory sauce with soy, gochujang, garlic, and Asian pear. This easy comfort dish is packed with flavor and perfect served over rice for a cozy, satisfying meal.
Print Recipe
Servings: 4

Ingredients

  • 2 –3 lb chuck roast cut into chunks
  • 1 small onion sliced
  • 4 –5 cloves garlic smashed
  • 1 Asian pear peeled
  • 1/2 cup soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • 2 cups beef broth or water
  • 1 tbsp rice vinegar
  • 3 carrots cut into chunks

Instructions

  • Blend the peeled Asian pear with soy sauce until smooth and set aside.
  • Cut the chuck roast into large cubes.
  • Heat oil in a Dutch oven or oven-safe pot, and sear the beef on all sides until browned. Then, remove it and set it aside.
  • In the same pot, sauté garlic and onion until soft and fragrant. Pour in the pear-soy mixture, then add dark soy sauce, honey, gochujang, sesame oil, beef broth, and rice vinegar.
  • Return the beef to the pot.
  • Cover and bake at 325F for 3-4 hours or until beef is tender. Add carrots during the last hour of cooking. Serve over rice and spoon the rich sauce on top.