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- 3-4 lbs beef chuck roast - 1/2 cup soy sauce - 1/4 cup brown sugar - 1/4 cup sesame oil - 1 tablespoon fresh ginger, minced - 4 cloves garlic, minced - 1 tablespoon gochugaru (Korean red pepper flakes) - 1 tablespoon rice vinegar - 1 teaspoon black pepper - 2 cups beef broth - 2 cups carrots, chopped - 1 cup onion, thinly sliced - 1 cup mushrooms, sliced - 4 green onions, chopped (for garnish) - Sesame seeds (for garnish) Gather these ingredients before you start cooking. Each one plays a key role in making the pot roast flavorful and hearty. The beef chuck roast is the star of the show. It becomes tender and juicy as it cooks. The soy sauce adds saltiness and deep flavor. Brown sugar gives a hint of sweetness. Sesame oil adds a lovely nutty taste. Fresh ginger and garlic bring warmth and zest. Gochugaru gives a mild heat and color. Rice vinegar brightens the dish. Vegetables like carrots, onions, and mushrooms add texture and nutrition. Green onions and sesame seeds make beautiful garnishes. They also add a fresh crunch. With these ingredients, you will create a meal that warms the heart. Enjoy the process of cooking and the delicious results! First, gather your ingredients. In a mixing bowl, whisk together the following: - 1/2 cup soy sauce - 1/4 cup brown sugar - 1/4 cup sesame oil - 1 tablespoon minced fresh ginger - 4 cloves minced garlic - 1 tablespoon gochugaru - 1 tablespoon rice vinegar - 1 teaspoon black pepper Mix until smooth. This marinade gives the roast a sweet and spicy kick. Next, take your beef chuck roast. Place it in a large resealable bag or a deep dish. Pour the marinade over the roast. Make sure it is fully coated. Seal the bag or cover the dish. Refrigerate for at least 4 hours, but overnight is best. This step helps the flavors soak in deeply. Now, preheat your oven to 300°F (150°C). In a heavy pot, heat a little oil over medium-high heat. Remove the roast from the marinade, letting the excess drip off. Carefully place it in the hot pot. Sear each side for about 4-5 minutes. Look for a deep golden-brown crust. This step adds rich flavor to the beef. After searing, take the roast out of the pot. Next, add chopped carrots, sliced onions, and mushrooms to the pot. Stir them for about a minute. This softens them slightly. Now, place the roast back on top of the vegetables. Pour in 2 cups of beef broth. Add the rest of the marinade. Stir to combine everything well. Cover the pot with a lid. Move it into the preheated oven. Cook for 3-4 hours. The meat should become tender and pull apart easily with a fork. This long cooking time makes the beef juicy and flavorful. When the roast is done, taste the sauce. Adjust the seasoning if needed. You can add more soy sauce or a pinch of salt. Remove the roast from the oven and let it rest for about 10 minutes. This helps the juices stay inside when you slice it. Slice the pot roast into thick pieces. Arrange them on a serving platter with the vegetables. Drizzle some cooking liquid over the top. Garnish with chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and makes it look pretty. Enjoy your flavorful Korean pot roast! Marinating is key for flavor. I suggest marinating your beef chuck roast for at least four hours. If you have time, let it sit overnight. This longer time allows the flavors to soak in deeply. You will taste the ginger, garlic, and soy sauce in every bite. Searing enhances flavor by creating a crust. Heat your pot over medium-high heat. Add a small amount of oil before placing the roast in the pot. Sear each side for four to five minutes until it turns a deep golden-brown. This step builds a rich taste that makes your pot roast even better. If you want a milder dish, use less gochugaru. Start with one teaspoon. You can add more later if you like it spicier. Taste the sauce before serving. If it needs more heat, sprinkle in some extra gochugaru. This way, you control the spice level to fit your taste. {{image_4}} You can easily make a vegetarian version of this dish. Use a hearty vegetable like jackfruit or mushrooms. These options soak up flavors well. Replace beef broth with vegetable broth. This keeps the dish rich and savory. Add more veggies, like zucchini or bell peppers, to boost nutrition. This way, you enjoy the same great taste without meat. You don’t have to stick with beef chuck. Other cuts work great, too. Try brisket for a tender, juicy result. Short ribs are another option; they add a rich flavor. If you prefer pork, use a pork shoulder. Each cut brings its unique taste while keeping the dish delicious. Feel free to mix your favorite vegetables into the pot roast. Potatoes are a classic choice; they add heartiness. Sweet potatoes can offer a nice twist with their sweetness. Try adding parsnips or turnips for a unique flavor. Toss in fresh herbs like thyme or rosemary for an aromatic kick. This flexibility can make your meal even more special. After enjoying your Korean pot roast, cool it down to room temperature. Place the leftover meat and veggies in an airtight container. Make sure to include some of the sauce for extra flavor. Store it in the fridge for up to 3 days. This helps keep the roast moist and tasty. When you are ready to enjoy the leftovers, heat them gently. You can use a microwave or stove. If using a microwave, place the roast and veggies in a safe dish. Cover it to keep the moisture in. Heat in short bursts, stirring in between until hot. If using a stove, warm it in a pot over low heat. Stir occasionally to prevent sticking. If you want to save the pot roast for later, freezing is a great option. First, let the roast cool completely. Then, cut it into portions. Wrap each portion in plastic wrap, then place them in a freezer bag. Be sure to squeeze out as much air as possible. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating. Korean pot roast is a tender beef dish cooked with rich flavors. It uses beef chuck roast, soy sauce, and spices like gochugaru. The cooking method makes the meat juicy and easy to pull apart. This dish also has veggies like carrots and onions for added taste. Yes, you can use a slow cooker. After marinating the beef, you can sear it in a pan. Then, place it in the slow cooker with the veggies and broth. Cook on low for 6-8 hours. This method makes the beef very tender. You know the pot roast is done when it is very tender. Use a fork to check; it should pull apart easily. You can also use a meat thermometer. The internal temperature should reach 190°F (88°C) for perfect tenderness. You can serve Korean pot roast with rice or noodles. A simple side salad adds freshness. Steamed vegetables also work well. For a traditional touch, serve with kimchi or pickled radishes for extra flavor. To make the dish spicier, add more gochugaru. You can also use fresh chili peppers or chili paste. Adjust the spice to your taste. Remember to taste as you go, so it doesn't become too hot. Leftovers will last 3-4 days in the fridge. Store them in an airtight container. If you want to keep them longer, consider freezing them. Properly frozen, the pot roast can last for up to 3 months. This guide walked you through making a flavorful Korean pot roast. We covered key ingredients and detailed steps to ensure success. Tips for marinating and serving enhance the dish further. Variations let you customize based on your taste. Lastly, proper storage keeps leftovers fresh. Embrace this recipe to create a tasty meal that impresses everyone! Enjoy cooking and sharing this delightful feast.

Korean Pot Roast

Savor the flavors of Korean Spicy Soy Glazed Pot Roast with this delicious recipe! Tender beef chuck roast is marinated in a rich blend of soy sauce, sesame oil, and gochugaru, then slow-cooked with hearty vegetables for a comforting meal. Perfect for family dinners, this dish is easy to prepare and packed with flavor. Click through to discover how to create this mouthwatering pot roast that will impress everyone at your table!
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Ingredients
  

3-4 lbs beef chuck roast

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup sesame oil

1 tablespoon fresh ginger, minced

4 cloves garlic, minced

1 tablespoon gochugaru (Korean red pepper flakes)

1 tablespoon rice vinegar

1 teaspoon black pepper

2 cups beef broth

2 cups carrots, chopped

1 cup onion, thinly sliced

1 cup mushrooms, sliced

4 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Marinade: In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced ginger, minced garlic, gochugaru, rice vinegar, and black pepper until the mixture is smooth and well combined.

    Marinate the Beef: Place the beef chuck roast in a large resealable plastic bag or a deep dish. Pour the marinade over the roast, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for a minimum of 4 hours, ideal overnight for the richest flavor.

      Sear the Roast: Preheat your oven to 300°F (150°C). In a large, heavy-bottomed, oven-safe pot, heat a small amount of oil over medium-high heat. Remove the roast from the marinade, letting any excess marinade drip off, and carefully place it in the hot pot. Sear each side for about 4-5 minutes, or until a deep golden-brown crust forms, enhancing the beef's flavor profile.

        Add the Vegetables and Broth: After searing, remove the roast from the pot. Add the chopped carrots, sliced onions, and mushrooms to the pot. Stir them for about a minute to slightly soften, then place the roast back on top. Pour in the beef broth and add the remainder of the reserved marinade, ensuring everything is well combined.

          Roast the Beef: Cover the pot with a lid and move it into the preheated oven. Allow the roast to cook for 3-4 hours, or until the meat becomes tender and pulls apart easily with a fork, indicating it is ready to be served.

            Final Adjustments: Once cooked, taste the sauce and adjust the seasoning if necessary by adding more soy sauce or a pinch of salt. Remove the roast from the oven and let it rest for approximately 10 minutes before slicing to allow the juices to redistribute.

              Serve: Slice the pot roast into thick, hearty pieces and arrange them beautifully on a large serving platter alongside the vegetables. Drizzle some of the flavorful cooking liquid over the top for added moisture. Garnish with chopped green onions and a sprinkle of sesame seeds to provide a delightful crunch.

                - Prep Time, Total Time, Servings: 10 min | 4-5 hrs | 6-8 servings