Irresistible Korean Pot Roast (Braised Beef)

Ingredients

For the Beef

1–1.2 kg beef chuck roast (or brisket)
Salt & black pepper (to taste)
1 tbsp oil

For the Braising Sauce

½ cup (120 ml) soy sauce
¼ cup (50 g) brown sugar (or honey)
1½ cups (360 ml) beef broth or water
1 small onion, sliced
4 cloves garlic, smashed
1 tbsp fresh ginger, sliced
2 tbsp mirin or rice vinegar
1 tbsp sesame oil

Optional Add-ins (Highly Recommended)

2 carrots, chunked
2–3 potatoes, large chunks
2 boiled eggs (added later, very Korean-style)
1–2 green chilies (for mild heat)

Instructions

1. Sear the Beef

Pat beef dry and season with salt and pepper.
Heat oil in a heavy pot.
Sear on all sides until browned (about 3–4 minutes per side).
Remove and set aside.

2. Build the Flavor Base

In the same pot, add onion, garlic, and ginger.
Cook for 2–3 minutes until fragrant.

3. Add Sauce & Braise

Pour in soy sauce, brown sugar, broth, mirin, and sesame oil.
Stir well and bring to a simmer.
Return beef to the pot (liquid should cover ~70% of meat).

4. Slow Cook

Cover and cook:
- Stovetop: low heat for 2.5–3 hours
- Oven: 160°C (320°F) for 3 hours
Turn the beef halfway through.

5. Add Vegetables

Add carrots and potatoes in the last 45–60 minutes.
Add boiled eggs in the last 20 minutes so they soak up flavor.

6. Finish

Once beef is fork-tender, remove and slice or shred.
Simmer sauce uncovered for 5–10 minutes if you want it thicker.
Return beef to coat in sauce.

Nutrition (Approx. per serving)

Calories: ~450–550 kcal
Protein: 35–40 g
Carbs: 20–30 g
Fat: 20–25 g
Sodium: High (due to soy sauce)

Q&A / Tips

What cut of beef works best?

Chuck roast (best balance of fat & tenderness)
Brisket (richer, slightly firmer)

Can I use a pressure cooker?

Yes:

Cook on high pressure for 45–50 minutes
Natural release for best texture

How do I make it more authentic?

Add:

A splash of Korean cooking wine
A pinch of gochugaru (Korean chili flakes)
Radish (daikon) instead of potatoes

Is this like Korean “Jangjorim”?

Similar flavor profile, but:

Jangjorim uses smaller beef strips
This is a Western-style pot roast with Korean flavors

How to make it less salty?

Use low-sodium soy sauce
Add more broth or water

Storage

Keeps 3–4 days in fridge
improves next day (flavors deepen)
Freezes well up to 2 months

Serving Ideas

With steamed white rice
With kimchi on the side
Over noodles
In lettuce wraps (Korean-style ssam)

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.