1-Step 1: Preheat and Prep First, preheat your oven to 350°F with a rack in the lower third. Pat the beef dry and season it all over with 1 tablespoon kosher salt. This sets the stage for browning and adds that essential flavor base. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat.

2-Step 2: Brown the Beef Brown the beef in batches for about 10 minutes total, then transfer it to a plate. This step creates a rich, caramelized crust that enhances the overall taste of your Korean Style Pot Roast. Once done, reduce the heat to medium and cook the sliced sweet onion until softened, about 4 minutes.

3-Step 3: Add Aromatics and Sauce Next, add the 6 finely chopped garlic cloves and 1 tablespoon grated fresh ginger, cooking for about 1 minute until fragrant. If needed, add 1/4 cup beef stock to scrape up those tasty browned bits from the pot bottom. Stir in 2 tablespoons gochujang paste, 1/4 cup brown sugar, and 1/2 cup low-sodium soy sauce or tamari.

4-Step 4: Simmer and Braise Return the meat and its juices to the pot and add the remaining 2 cups beef stock. Bring everything to a simmer and cook for 5 minutes until the liquid reduces slightly. Cover the pot and place it in the oven for 2 hours, or until the meat is tender and shreds easily. For more on alternative methods like slow cooker, check out our Mongolian beef recipe for similar techniques.

5-Step 5: Serve and Enjoy Once done, serve your Korean Style Pot Roast with rice, fresh cilantro, and kimchi. The total prep time is about 15 minutes, and cook time is around 2 hours 30 minutes for this method. If you’re interested in variations, you can explore our air fryer Korean soy garlic chicken for quick adaptations.