Savoring the Fusion: Korean Style Pot Roast
Indulge in a delicious twist on a traditional dish with this Korean Style Pot Roast recipe. Featuring tender chunks of chuck roast immersed in a rich, flavorful sauce, this recipe combines classic Korean ingredients with the comforting texture of slow-cooked beef. It’s perfect for a family dinner or a cozy meal on a chilly evening. So, let’s dive into the details of this culinary fusion that promises to captivate your palate.
Ingredients
- Beef: 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- Seasonings: 1 tablespoon kosher salt, 1 tablespoon grated fresh ginger, 2 tablespoons gochujang paste
- Aromatics: 1 sweet onion (thinly sliced), 6 garlic cloves (finely chopped)
- Liquids: ¼ cup brown sugar, ½ cup low-sodium soy sauce or tamari, 2 cups beef stock, 1 tablespoon vegetable oil
- Garnishes and Sides: Cooked rice, fresh cilantro, kimchi (for serving)
Instructions
- Prepare the Beef: Pat the beef dry with paper towels and season generously with kosher salt. This helps to lock in the flavors and moisture.
- Brown the Beef: Set your Instant Pot to Sauté mode and heat the vegetable oil until glistening. Add the beef pieces and sear until browned on all sides, about 10 to 20 minutes. Remove the beef and set aside on a plate.
- Sauté Aromatics: In the same pot, add the sliced onions and sauté until they begin to soften, roughly 4 minutes. Add the chopped garlic and grated ginger, cooking for an additional minute until fragrant.
- Deglaze and Mix: Stir in the gochujang paste, brown sugar, soy sauce, and beef stock. Ensure to scrape the bottom of the pot to loosen any browned bits—these add a ton of flavor.
- Pressure Cook: Return the beef to the pot, including any juices that have accumulated. Lock the lid in place and close the vent valve. Set the pot to Pressure Cook mode and cook for 1 hour. Allow the pressure to release naturally for 15 minutes, then perform a quick release if necessary.
- Serve and Enjoy: Spoon the tender beef and flavorful sauce over cooked rice. Garnish with fresh cilantro and serve with kimchi on the side for a true Korean flair.
Total Time: 1 hour 47 minutes
This Korean Style Pot Roast is more than just a meal; it’s a flavorful journey that brings the essence of Korean cuisine into the comfort of your home. The combination of spicy gochujang and robust beef flavors makes this dish a hearty and satisfying experience. Whether you’re a fan of Korean food or looking for something new to try, this pot roast promises to deliver warmth and satisfaction in every bite. Enjoy your culinary adventure!
Korean Style Pot Roast 🍲
- Total Time: 1 hr 47 min
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
Instructions
1️⃣ Pat the beef dry and season all over with the salt. Select the Sauté mode and add the oil. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes. Transfer to a plate. 🍖
2️⃣ Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute more. 🧅🧄🌿
3️⃣ Stir in the gochujang, brown sugar, soy sauce, and beef stock. Return the meat to the pot along with any collected juices. 🌶️🍚🍶
4️⃣ Lock the lid in place, close the vent valve, select the Pressure Cook mode and cook for 1 hour. Allow the pressure to release naturally for 15 minutes, then quick release if needed. ⏱️🥩
5️⃣ Serve the pot roast family-style with rice, cilantro, and kimchi alongside. 🍚🌿🥬