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    Korean Style Pot Roast

    Asian
    Beef
    Dutch Oven
    Special Occasion
    ​

    6 servings

    servings

    15 minutes

    active time

    2 hours 45 minutes

    total time
    Start Cooking

    Ingredients

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

    1 tablespoon kosher salt

    1 tablespoon vegetable oil

    1 sweet onion, thinly sliced

    6 garlic cloves, finely chopped

    1 tablespoon grated fresh ginger

    2 tablespoons gochujang paste

    ¼ cup brown sugar

    ½ cup low-sodium soy sauce or tamari

    2 cups beef stock

    Cooked rice, for serving

    Fresh cilantro, for serving

    Kimchi, for serving

    Directions

    Preheat the oven to 350°F with a rack in the lower third of the oven.Pat the beef dry and season all over with the salt

    Heat the oil in a large Dutch oven over medium-high heat

    Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes

    Transfer to a plate.Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes

    Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more

    If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits

    Stir in the gochujang paste, brown sugar and soy sauce until combined

    Return the meat to the Dutch oven along with any collected juices

    Add the remaining beef stock and bring to a simmer

    Cook until the liquid is slightly reduced, about 5 minutes

    Cover the pot and transfer it to the oven

    Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.Serve the pot roast family-style with rice, cilantro, and kimchi alongside.

    Nutrition

    Serving Size

    -

    Calories

    760

    Total Fat

    31 g

    Saturated Fat

    9 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    302 mg

    Sodium

    1758 mg

    Total Carbohydrate

    15 g

    Dietary Fiber

    1 g

    Total Sugars

    10 g

    Protein

    103 g

    6 servings

    servings

    15 minutes

    active time

    2 hours 45 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

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

    1 tablespoon kosher salt

    1 tablespoon vegetable oil

    1 sweet onion, thinly sliced

    6 garlic cloves, finely chopped

    1 tablespoon grated fresh ginger

    2 tablespoons gochujang paste

    ¼ cup brown sugar

    ½ cup low-sodium soy sauce or tamari

    2 cups beef stock

    Cooked rice, for serving

    Fresh cilantro, for serving

    Kimchi, for serving

    Directions

    1

    Preheat the oven to 350°F with a rack in the lower third of the oven.Pat the beef dry and season all over with the salt

    2

    Heat the oil in a large Dutch oven over medium-high heat

    3

    Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes

    4

    Transfer to a plate.Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes

    5

    Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more

    6

    If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits

    7

    Stir in the gochujang paste, brown sugar and soy sauce until combined

    8

    Return the meat to the Dutch oven along with any collected juices

    9

    Add the remaining beef stock and bring to a simmer

    10

    Cook until the liquid is slightly reduced, about 5 minutes

    11

    Cover the pot and transfer it to the oven

    12

    Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.Serve the pot roast family-style with rice, cilantro, and kimchi alongside.