Name: Korean-Style Gochujang Pot Roast
Prep time: 20 min
Cook time: PT-489219H30M2S
Total time: PT-489219H30M2S
Cuisine: Korean-Inspired
Ingredients: Main:; 3–4 lb chuck roast (or similar well-marbled beef cut); Salt and black pepper, to taste; 1–2 tablespoons oil (vegetable or sesame); 1 onion, sliced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; Sauce:; 3 tablespoons gochujang (Korean chili paste); ¼ cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon brown sugar or honey; 1½ cups beef broth (or water); Vegetables:; 3 carrots, cut into chunks; 2–3 potatoes or 1 daikon radish, cut into chunks (optional); Garnish:; Chopped green onions; Sesame seeds

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This Korean-style gochujang pot roast is a bold, savory twist on a comfort food classic. It takes everything I love about a slow-cooked pot roast — melt-in-your-mouth tenderness and deep flavor — and infuses it with Korean spices like gochujang, garlic, soy sauce, and sesame oil. The result is a rich, spicy, slightly sweet dish that’s both familiar and excitingly different.

Why You’ll Love This Recipe

I love how this recipe transforms a traditional pot roast with layers of bold flavor. The gochujang adds a complex kick of spice and umami that pairs perfectly with the tender beef. It’s one of those meals that fills my kitchen with incredible smells and delivers even more when I take that first bite. Plus, it’s all made in one pot and works just as well in the oven, slow cooker, or pressure cooker — which means less fuss and more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast (or any well-marbled beef roast)
Salt and black pepper
Oil (vegetable or sesame)
Onion, sliced
Garlic, minced
Fresh ginger, grated
Gochujang (Korean chili paste)
Soy sauce
Rice vinegar
Brown sugar or honey
Beef broth or water
Carrots, cut into chunks
Potatoes or daikon radish, cut into chunks (optional)
Green onions and sesame seeds (for garnish)

Directions

I start by seasoning the roast generously with salt and pepper on all sides.
In a heavy-bottomed pot or Dutch oven, I heat oil over medium-high heat and sear the roast until browned on all sides. Then I remove it and set it aside.
In the same pot, I sauté onions until soft, then stir in garlic and ginger for about a minute.
I add gochujang, soy sauce, rice vinegar, brown sugar, and beef broth, stirring until the sauce is smooth and bubbling.
I return the roast to the pot and add carrots (and potatoes or daikon if using). I cover the pot and either:
- Braise in a 325°F (160°C) oven for 3–4 hours, or
- Simmer on the stovetop over low heat for 3–4 hours, or
- Cook in a slow cooker on low for 8 hours or high for 4 hours.
Once the roast is fork-tender, I shred it gently or slice it and serve it with the cooked vegetables and plenty of sauce.
I garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves about 6 people. It takes around 20 minutes to prep, and cooking time ranges from 3 to 8 hours depending on the method used. I usually allow about 3½ hours total when baking in the oven.

Variations

Sometimes I add shiitake mushrooms or napa cabbage to the pot during the last hour of cooking for extra flavor and texture. For a sweeter version, I use a bit more brown sugar or even a spoonful of Korean pear purée. If I want it spicier, I add extra gochujang or a touch of gochugaru (Korean chili flakes). I’ve also served this over steamed rice, mashed potatoes, or even tucked into buns for Korean-style sandwiches.

storage/reheating

Leftovers keep beautifully in the fridge for up to 4 days. I store everything in an airtight container and reheat on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much. This dish also freezes well — I portion the meat and sauce into freezer-safe containers and thaw overnight in the fridge before reheating.

FAQs

What cut of beef works best for this pot roast?

I like using chuck roast because it’s well-marbled and becomes incredibly tender when slow-cooked. Brisket or bottom round also work well.

Is gochujang very spicy?

Gochujang has a medium heat level with a sweet and savory depth. If I want it milder, I use a bit less and add more sugar or broth to balance the flavors.

Can I make this in a slow cooker?

Yes, I sear the beef and sauté the aromatics first, then transfer everything to the slow cooker. I cook on low for 8 hours or high for about 4 hours.

Can I use chicken instead of beef?

Absolutely. I’ve made this recipe with boneless chicken thighs and reduced the cooking time — it still comes out flavorful and tender.

What should I serve with gochujang pot roast?

I usually serve it over white rice or mashed potatoes. Steamed greens, kimchi, or pickled vegetables make great sides to balance the richness.

Conclusion

This Korean-style gochujang pot roast is one of my favorite ways to turn a comforting classic into something bold and unforgettable. The rich, spicy-sweet sauce and ultra-tender meat make it perfect for family dinners or weekend meals with friends. I love how easy it is to prepare, and even more how good it tastes every time.