Korean Style Pot Roast: A Juicy Twist on Comfort Food
Korean Style Pot Roast offers a flavorful twist on traditional comfort food with tender beef and savory sauces.
Equipment
- Dutch oven
Ingredients
- 4 to 5 lbs beef chuck roast cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
- 1 medium sweet onion sliced
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoon gochujang Korean chili paste
- ¼ cup brown sugar
- ½ cup soy sauce or coconut aminos
- 2 cups beef broth
- cooked rice for serving
- fresh cilantro for garnish
- kimchi for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Season the beef pieces with kosher salt. Heat the vegetable oil in a Dutch oven over medium-high heat and brown the beef sides for about 10 minutes. Remove and set aside.
- In the same pot, reduce the heat to medium, add sliced onions and cook for about 4 minutes. Stir in garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in gochujang, brown sugar, and soy sauce until combined. Return the browned beef and juices to the pot, add remaining beef broth, and bring to a simmer.
- Cover the Dutch oven and transfer to the oven, cooking for 2 hours or until beef is tender.
- Shred the beef if desired, serve with cooked rice, garnish with cilantro, and offer kimchi on the side.
Nutrition
Serving: 1normal portionCalories: 760kcal
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