Just Messing Around in the Kitchen Pt #1 (Korean Pot Roast)
Sometimes the best creations are born out of necessity. Last Week I had occasion to make a dish that excited me enough to write about it. I was in the local supermarket and came across an item that would become part of my menu plan for the week. What I found was an English Roast on sale. It is unfortunate that at times this cut of meat can be somewhat pricy so when I find it on sale I always stock up. What made this special is how I chose to prepare it. I currently have a daughter in Seoul, South Korea and she had sent me some Taeyangcho Gochujang (Hot pepper paste). This is available in Korean specialty markets here in Detroit and across the U.S. I had been experimenting with this paste in several recipes and liked it but hadn’t found ,what I considered, the best way to use it.For a while I had been intrigued by some of the Korean simmered dishes I had been looking at online and decided to make a “Korean” Pot Roast. This turned out to be one of the easiest dishes I had ever made and it was fabulous.
Korean Pot Roast
1 English Roast (2# approx) or other cut for Pot Roast
1 Onion Chopped roughly
1 Carrot sliced in coins
1 tablespoon Garlic
1/4 cup Soy Sauce (Low sodium)
2 cups of water
1/2 tube (30 GM) Taeyangcho Gochujang (Hot pepper paste)
Sear beef for 4 minutes on each side
Add remaining ingredients
Bring to a boil
reduce to a simmer and simmer for 2 hours or until tender.
Serve with white rice
Garnish with fresh basil and cashews
The Hot Pepper paste has just enough heat and depth of flavor to make this a truly great dish.