Quick Korean Style Pot Roast Recipe: A Savory Family Favorite

Korean-inspired pot roast redefines ordinary meat into a symphony of bold, tangy flavors that dance across your palate.

Rich marinades and slow-cooking techniques elevate this classic dish with an exciting cultural twist.

Traditional roasting methods merge seamlessly with vibrant Asian seasonings, creating a meal that surprises and delights.

Tender, succulent meat absorbs complex layers of sweet, savory, and slightly spicy notes that tantalize taste buds.

The recipe champions comfort food with an international flair, bridging culinary traditions in one remarkable dish.

Each bite promises a harmonious blend of familiar warmth and exotic zest.

We invite you to embark on a delicious cultural journey that celebrates robust flavors and innovative cooking techniques.

Why Korean Style Pot Roast Is the Ultimate Comfort Dish

• Savor Bold Korean Flavors: This recipe transforms traditional pot roast with gochujang, creating a spicy-sweet explosion that tantalizes taste buds with complex, layered Korean-inspired seasonings.
• Master Effortless Cooking Technique: The Instant Pot method simplifies complex cooking, allowing even novice cooks to achieve tender, falling-apart meat with minimal hands-on preparation and consistent results.
• Enjoy Versatile Comfort Meal: Perfect for family dinners or weekend gatherings, this dish offers a crowd-pleasing protein that can be customized with various side dishes like rice, kimchi, and fresh herbs, making meal planning a breeze.

What You Need for Korean Style Pot Roast

• Beef Roast: Rich, tender cut perfect for slow cooking, choose a well-marbled chuck roast for maximum flavor and tenderness.

• Onion, Garlic, Ginger: Classic Korean flavor base that provides deep, complex taste and aromatic foundation for the dish.

• Salt: Essential for enhancing meat's natural flavor and tenderizing.
• Gochujang: Korean red chili paste that adds spicy, sweet, and umami depth to the sauce.
• Brown Sugar: Balances heat and adds subtle caramel sweetness.
• Soy Sauce: Brings savory depth and traditional Korean seasoning profile.
• Beef Stock: Creates rich liquid base and helps tenderize the meat during cooking.

• Cilantro: Fresh herb that adds bright, herbal notes to the rich dish.
• Kimchi: Traditional Korean fermented side dish that provides tangy, spicy complement.
• Rice: Classic accompaniment that absorbs the flavorful sauce perfectly.

How to Make Korean Style Pot Roast Step by Step

Step 1: Prepare The Beef

Pat beef dry with paper towels. Generously season with salt all over. Let the meat sit at room temperature for 15 minutes to absorb seasoning.

Step 2: Sear The Meat

Heat oil in Instant Pot using Sauté mode. When oil shimmers, carefully place beef in pot. Brown meat on all sides until deep golden color develops, about 10-15 minutes. Transfer browned beef to clean plate.

Step 3: Sauté Aromatics

• Garlic
• Ginger

Cook until fragrant, approximately 1-2 minutes.

Step 4: Create Flavor Base

• Gochujang
• Brown sugar
• Soy sauce
• Beef stock

Stir thoroughly to blend ingredients. Return seared beef to pot with accumulated juices.

Step 5: Pressure Cook

Secure lid on Instant Pot. Close vent valve. Select Pressure Cook mode. Cook for 60 minutes on high pressure. Allow natural pressure release for 15 minutes after cooking completes.

Step 6: Serve And Garnish

• Steamed rice
• Fresh cilantro
• Kimchi

Drizzle remaining sauce over meat for extra flavor.

Tips to Nail That Tender Korean Pot Roast

• Choose the Right Cut: Select a well-marbled chuck roast for maximum tenderness and rich flavor that melts in your mouth.
• Dry Meat Before Browning: Pat the beef completely dry with paper towels to ensure a perfect golden-brown crust that seals in juices.
• Layer Flavor Carefully: Build depth by caramelizing onions first, then adding garlic and ginger to release their aromatic oils before introducing gochujang.
• Control Spice Level: Adjust gochujang quantity based on your heat tolerance, starting with less and adding more if desired.
• Rest the Meat: Allow the pot roast to rest for 10-15 minutes after cooking to let juices redistribute, ensuring each slice remains incredibly moist and succulent.

The Best Way to Store and Reheat Korean Style Pot Roast

• Refrigerate: Transfer cooled pot roast into airtight containers and store in the refrigerator for up to 4 days. Seal tightly to maintain moisture and flavor.
• Freeze: Package portions in freezer-safe containers or heavy-duty bags, removing excess air. Freeze for up to 3 months. Label with date and contents.
• Reheat: Warm gently in a covered skillet over medium-low heat, adding a splash of beef stock to prevent drying. Stir occasionally until heated through, typically 8-10 minutes. Alternatively, microwave in short intervals, stirring between each to distribute heat evenly.

What Goes Well with Korean Style Pot Roast

• Complement Spicy Richness: Pair this Korean-style pot roast with a crisp, cold Korean lager like Hite or Cass to balance the gochujang's heat and cut through the meat's richness.
• Cool Down with Kimchi: Serve traditional napa cabbage kimchi on the side to add a tangy, fermented crunch that brightens the deep, savory flavors of the tender beef.
• Rice as the Perfect Base: Choose steamed short-grain white rice to soak up the robust sauce, creating a delicious canvas that highlights the pot roast's complex Korean-inspired seasonings.
• Fresh Herb Finish: Sprinkle chopped fresh cilantro and green onions over the dish to add a bright, fresh note that lifts the heavy, umami-packed meat and provides a clean, herbal contrast.

Bold Spins on Classic Korean Style Pot Roast

• Slow Cooker Sensation: Transform the Korean pot roast by using a slow cooker instead of an Instant Pot. Let the beef simmer on low for 8 hours, allowing the flavors to meld deeply and create a melt-in-your-mouth texture.
• Spicy Veggie Upgrade: Enhance the recipe by adding sliced carrots, daikon radish, and bell peppers during the cooking process. These vegetables will absorb the rich Korean-inspired sauce and provide extra nutrition.
• Pulled Beef Fusion: Shred the cooked meat and serve in soft flour tortillas with quick pickled vegetables for a Korean-Mexican crossover meal. Top with extra gochujang sauce and fresh green onions for a zesty kick.
• Lean Protein Swap: Replace beef chuck roast with chicken thighs or pork shoulder for a different protein option that still maintains the bold Korean flavor profile.

Korean Style Pot Roast Recipe

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4.9 from 20 reviews

• Total Time: 1 hour 35 minutes
• Yield: 6 1x

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Description

Hearty Korean-style pot roast delivers a symphony of bold flavors from tender beef braised in soy, ginger, and garlic. Rich, savory notes meld perfectly with aromatic spices, promising a memorable meal you’ll savor down to the last delicious bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces

Seasonings and Flavor Enhancers:

• 1 tablespoon kosher salt
• 1 tablespoon vegetable oil
• 2 tablespoons gochujang paste
• ¼ cup brown sugar
• ½ cup low-sodium soy sauce or tamari
• 1 tablespoon grated fresh ginger

Aromatics and Liquid:

• 1 sweet onion, thinly sliced
• 6 garlic cloves, finely chopped
• 2 cups beef stock

Serving Accompaniments:

• Cooked rice
• Fresh cilantro
• Kimchi

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Instructions

1. Thoroughly dry the beef and generously season with salt, ensuring complete coverage for maximum flavor absorption.
2. Heat oil in the Instant Pot using Sauté mode until shimmering, then meticulously brown the meat on all surfaces, developing a rich caramelized exterior. Remove and set aside.
3. Introduce onions to the pot, gently sautéing until they become translucent and slightly softened. Add finely minced garlic and ginger, stirring until their aromatic essence permeates the kitchen.
4. Whisk together gochujang, brown sugar, soy sauce, and beef stock, creating a complex Korean-inspired braising liquid with layers of sweet, spicy, and umami notes.
5. Carefully return the seared meat to the pot, nestling it into the fragrant sauce and ensuring it’s fully submerged for even cooking.
6. Secure the lid, close the vent, and pressure cook on high for approximately one hour, allowing the meat to become incredibly tender and infused with vibrant Korean flavors.
7. Once cooking completes, permit natural pressure release for 15 minutes to help the meat retain its moisture and tenderness.
8. Gently transfer the pot roast to a serving platter, surrounded by fluffy rice, fresh cilantro, and tangy kimchi for a complete and authentic Korean-style meal.

Notes

• Perfectly tenderize tough beef cuts by using a pressure cooker, which breaks down connective tissues quickly and efficiently.
• Gochujang brings intense Korean-style heat and complex flavor, transforming a traditional pot roast into an exciting, spicy experience.
• Searing meat before pressure cooking creates a delicious caramelized exterior that locks in rich, deep flavors and enhances overall taste profile.
• Natural pressure release ensures meat remains incredibly juicy and prevents potential dryness, guaranteeing a melt-in-your-mouth texture.
• Serving with traditional Korean sides like kimchi and fresh cilantro elevates the dish, adding vibrant freshness and authentic cultural elements.
• Prep and cooking time is relatively quick compared to traditional slow-cooker methods, making this recipe perfect for busy home cooks seeking bold, international flavors.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Korean

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 7 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 100 mg