What is gochujang and how is it used in this dish?

Gochujang is a Korean fermented chili paste made from red chili flakes, glutinous rice, and soybeans. It’s thick, flavorful, and adds a deep, spicy-sweet flavor to the dish. In this Crockpot Korean-Style Gochujang Pot Roast, it’s the main ingredient that builds the sauce’s rich base and gives the beef its signature color and heat.

Can I use a different cut of beef if I don’t have chuck roast?

Yes. While chuck roast gives the best texture after slow cooking, you can also use brisket, short ribs, or even round roast. The key is to cook it low and slow until it becomes fork-tender. You may need to adjust the cooking time slightly depending on the cut.

How spicy is this dish really? Can I adjust the heat?

The heat is moderate and warm rather than intense. You can easily control the spice level by adjusting the amount of gochujang. If you prefer a milder flavor, start with two tablespoons instead of three. For more heat, add a touch of red pepper flakes or extra gochujang toward the end of cooking.

How should I store and reheat leftovers?

Once cooled, store your pot roast and sauce in an airtight container in the refrigerator for up to four days. To reheat, use a small saucepan on low heat and add a splash of beef broth to loosen the sauce. The flavor deepens overnight, making leftovers even more delicious the next day.

Crockpot Korean-Style Gochujang Pot Roast: 5-Step Bold Comfort Meal

Description

This Crockpot Korean-Style Gochujang Pot Roast features tender slow-cooked beef coated in a rich, spicy-sweet Korean chili sauce made with gochujang, soy sauce, and honey. The beef becomes fall-apart tender while the sauce thickens into a glossy glaze, perfect for serving over rice.

Ingredients

3 lbs beef chuck roast

1 onion, sliced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons gochujang (Korean chili paste)

2 tablespoons soy sauce

2 tablespoons honey or brown sugar

1 tablespoon sesame oil

1 cup beef broth

1 tablespoon rice vinegar

1 teaspoon black pepper

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Garnish: sesame seeds and chopped green onions

Instructions

1. Place the beef roast in your crockpot and add sliced onion, garlic, and ginger around it.

2. In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, beef broth, rice vinegar, and black pepper until smooth.

3. Pour the sauce mixture evenly over the roast, making sure the meat is mostly covered.

4. Cover and cook on LOW for 8 hours, or until the beef is tender enough to shred easily with a fork.

5. If you want a thicker sauce, stir in the cornstarch slurry and cook on HIGH for 15 more minutes until the sauce thickens slightly.

6. Transfer the beef to a serving dish and spoon the sauce over the top.

7. Garnish with sesame seeds and chopped green onions before serving.

8. Serve with steamed rice or vegetables for a complete meal.

Notes

For a milder flavor, reduce the gochujang to 2 tablespoons.

If you prefer extra spice, add a pinch of red pepper flakes or chili oil before serving.

Chuck roast gives the best texture, but brisket or short ribs also work well.

Leftovers can be stored in the refrigerator for up to 4 days and taste even better the next day.

Reheat gently on the stove with a splash of beef broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Korean-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 490
Sugar: 10g
Sodium: 870mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 48g
Cholesterol: 130mg

Keywords: Crockpot Korean-Style Gochujang Pot Roast, slow cooker beef, spicy pot roast, gochujang recipe, Korean comfort food, easy crockpot dinner