Korean Pot Roast
Ingredients
500g chuck roast, cut into bite size pieces
1 Tbsp salt
1 Tbsp vegetable oil
1 onion, thinly sliced
6 garlic cloves, finely chopped
1 Tbsp grated fresh ginger
2 Tbsps gochujang paste
¼ cup brown sugar
½ cup soy sauce
2 cups beef stock
2 cups Akila White Rice, cooked
Kimchi, to serve
Fresh coriander, to serve
Method
01
Method
Preheat the oven to 180℃ with a rack in the lower third of the oven
02
Method
Pat the beef dry and season all over with the salt.
03
Method
Heat the oil in a large cast iron pot over medium-high heat, working in batches, add the beef and cook until browned all over, about 10 minutes. Transfer to a plate.
04
Method
Reduce the heat to medium, add the onions to the cast iron pot and cook, stirring occasionally, until slightly softened, about 4 minutes.
05
Method
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits
06
Method
Stir in the gochujang paste, brown sugar and soy sauce until combined
07
Method
Return the meat to the cast iron pot along with any collected juices.
08
Method
Add the remaining beef stock and bring to a simmer and cook until the liquid is slightly reduced, about 5 minutes.
09
Method
Cover the pot and transfer it to the oven.
10
Method
Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.
11
Method
Serve the pot roast family-style with rice, and garnished with coriander and kimchi.