Unique Korean Style Beef Pot Roast Recipe
This Korean-style pot roast features melt-in-your-mouth beef braised in a soy-ginger-garlic sauce, inspired by galbi-jjim. It’s bold, savory, and perfect over rice or with Korean banchan.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 3–4 lb beef chuck roast or brisket
- Salt and pepper
- 2 tbsp neutral oil
- 1 onion, sliced
- 6 garlic cloves, smashed
- 2 inches ginger, sliced
- ¾ cup low-sodium soy sauce
- 2 tbsp brown sugar or honey
- 1 tbsp sesame oil
- ¼ cup mirin or rice wine
- 1 tbsp gochujang (optional)
- 2 cups beef broth
- 2 carrots, chopped
- 1 daikon radish or 2 potatoes, chunked
- Green onions and sesame seeds for garnish
Instructions
- Preheat oven to 325°F. Pat roast dry and season. Sear in oil on all sides; set aside.
- Sauté onion, garlic, and ginger in same pot. Add soy sauce, sugar, sesame oil, mirin, gochujang, and broth.
- Return beef to pot. Add carrots and daikon. Cover and braise for 3–3.5 hours.
- Shred or slice beef. Skim fat, reduce sauce if needed.
- Serve over rice with scallions and sesame seeds.
Notes
Slow cooker and Instant Pot instructions included above. Freeze leftovers up to 3 months.