(for ingredient list hover over photo above on your desktop)

​

Sweet, savory, spicy...this gochujang pot roast hits all the tastebuds! This is the perfect comfort food with Korean flair.

 

Gochujang paste is made from:

• gochugaru (Korean chili powder)

• chapssal (Glutinous fermented rice)

• meju powder (dried fermented soybeans)

• yeotgireum (Karean barley malt)

• salt

...these ingredients together create the ultimate umami bomb! 

​​

​

MIS EN PLACE:

Prepare ingredients from list and set aside until ready to add to pot:

1. Prepare basamati rice according to package instructions

2. Slice beef into 2-3" dice, pat dry with paper towels

3. Roughly chop onion

4. Mince garlic & grate fresh ginger

5. Slice green parts of scallions. Peel and slice off root from white parts of scallions--slice scallion in half lengthwise

6. Toast sesame seeds (unless already toasted)

7. Measure out rest of ingredients

 

METHOD:

Set Clay Pot Cooker to Sear/Sauté on high. Add sesame oil and heat until is sizzles when flicking water into it. 

2. Season beef lightly with kosher sea salt. Be sure not to over salt because more salt will be added via gochujang and soy sauce later.

3. Sear beef in batches until browned on all sides. Remove from pot and set aside.

4. Saute onion, garlic, and ginger until aromatic and translucent. Deglaze with 1/4 cup of the beef stock if needed. About 5 min.

5. Add gochujang paste, sesame seeds, brown sugar, soy sauce, and remaining beef stock to the onion mixture. Simmer for 7 minutes.

6. Return beef to the pot and add white parts of scallions on top.

-At this point you can either put the pot with the lid on a sheet pan in the oven at 350° for 2 hours OR set the slow cook function to high and cook with lid on for 6 hours.

 

PLATING:

Serve over prepared rice and garnish with kimchi, chopped scallions (green parts), and cilantro.

 

From my table to yours...

 

Bon Appétit et À Votre Santé ou Geonbae!!!! 

​

For 10% off your Cook Magnifique Clay Pot click here

#affiliatelink

​