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.
Ingredients
Scale
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
Instructions
- Thoroughly dry the beef and generously season with salt, ensuring complete coverage for maximum flavor absorption.
- 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.
- 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.
- 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.
- Carefully return the seared meat to the pot, nestling it into the fragrant sauce and ensuring it’s fully submerged for even cooking.
- 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.
- Once cooking completes, permit natural pressure release for 15 minutes to help the meat retain its moisture and tenderness.
- 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