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Tue June 19, 2012
Bulgogi-Inspired Pot Roast: Far East Meets Midwest
Salt and pepper... hot and spicy... Korean and American?
It might not be a traditional food combination you consider, but Scott Hutcheson says one way he melds the two food cultures is worth a try.
Bulgogi-Inspired Pot Roast
1 cup soy sauce (I use the "lite" variety)
1 cup sugar
3 cloves garlic, minced
2 tablespoons fresh ginger root, minced
2 tablespoons toasted sesame oil
4 green onions, finely chopped
1 tablespoon olive oil
3-lbs chuck roast
1 tablespoon all purpose flour
4 medium potatoes (washed and diced to one inch – leave skins on if you wish)
4 medium carrots (washed, pealed, and chopped to one inch)
1 large onion (pealed and cut into bite size pieces)
1 can (8 ounces) whole water chestnuts
In a medium saucepan, combine soy sauce, sugar, garlic, and ginger, and stir over low heat until sugar is dissolved. Remove from heat, add sesame oil and green onions and pour the marinade into a plastic zip-lock bag, along with the roast, and refrigerated over night.
Preheat the oven to 325 degrees and on the stovetop heat a heavy-bottom Dutch oven to high heat and add the olive oil. Remove the roast form the marinade, reserving the marinade. Pat the roast dry with paper towels then dust both sides of the roast with flour and place in the Dutch oven to sear (about one minute on each side). Remove the Dutch oven from burner and add the onions, potatoes, carrots, and water chestnuts around and on top of the meat. Next add the reserved marinade. Place in the oven and cook for three to three and one-half hours.