Go Back
dutch oven korean beef pot roast

Dutch Oven Korean Beef Pot Roast

Print Recipe
Master the art of Dutch oven Korean beef pot roast with our foolproof recipe! Learn how gochujang, Asian pear, and slow braising create the perfect balance of sweet, savory and spicy flavors. This fusion dish delivers restaurant-quality results at home with step-by-step instructions, troubleshooting tips, and creative serving ideas for an impressive meal.
Course Main Course
Prep Time 30 minutes
Cook Time 4 hours
Servings 6

Ingredients

  • 4-5 lb beef chuck roast
  • 2 tablespoon vegetable oil
  • 1 large onion sliced
  • 6 garlic cloves minced
  • 2 tablespoon fresh ginger minced
  • ¾ cup soy sauce or coconut aminos for gluten-free
  • ¼ cup brown sugar
  • ¼ cup rice wine or mirin
  • 2 tablespoon rice vinegar
  • 2-3 tablespoon gochujang Korean chili paste
  • 1 tablespoon sesame oil
  • 1 Asian pear or apple grated
  • 2 carrots cut into large chunks
  • Optional: 1 daikon radish cut into large chunks
  • 2 cups beef broth or water
  • Optional: ¼ cup cola trust me!
  • 3 green onions sliced (for garnish)
  • 1 tablespoon toasted sesame seeds for garnish

Instructions

  • Preheat oven to 325°F. Pat beef chuck roast dry with paper towels and season generously with salt and pepper.
  • Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
  • Reduce heat to medium and add onions. Cook until softened, about 5 minutes.
  • Add garlic and ginger, cook for another minute until fragrant.
  • Add soy sauce, brown sugar, rice wine, rice vinegar, gochujang, and sesame oil. Stir to combine, scraping up any browned bits.
  • Add the grated pear/apple and cola (if using) and stir to incorporate.
  • Return the beef to the Dutch oven, along with any accumulated juices.
  • Add beef broth until liquid comes about halfway up the side of the beef.
  • Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.
  • Cook for 2 hours, then add carrots and daikon (if using).
  • Continue cooking for another 1.5-2 hours, or until beef is fork-tender.
  • Remove the beef and vegetables. Skim excess fat from the sauce.
  • Optional: To thicken sauce, simmer on stovetop until reduced to desired consistency.
  • Slice or shred the beef and return to the sauce.
  • Garnish with sliced green onions and toasted sesame seeds.