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Korean Jjigae Stuffed Roast
A twist on traditional Korean jjigae, this recipe stuffs tender roast beef with pillowy rice and spicy Korean chili flakes.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1.5 kg Roast Beef
- ●2 tbsp Unctuous Korean Chili Flakes (gochugaru)
- ●1 cup Pillowy Korean-Style Rice
- ●1/4 cup Jjigae Sauce (gochujang, soy sauce, sugar, garlic, ginger)
- ●1/4 cup Green Onions
- ●2 tbsp Sesame Oil
- ●1 tsp Salt
- ●1/2 tsp Black Pepper
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the roast beef with salt, black pepper, and chili flakes.
- 3
In a small saucepan, heat sesame oil over medium heat. Add the jjigae sauce and simmer for 2-3 minutes.
- 4
Stuff the roast beef with pillowy Korean-style rice and spoon the jjigae sauce over the top.
- 5
Place the roast beef in the oven and roast for 20-25 minutes per pound, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- 6
Let the roast beef rest for 10-15 minutes before slicing and serving with green onions on top.