Gochujang-Gravy Fries

Spoon this gorgeous gravy onto whatever it is that will sit still in front of you. We've piled it high on top some fries, but you should use it to crown your hot dogs and burgers hot off the grill. Or make it the meat of your next "sloppy Joe". Or!, layer it onto a toasted mozzarella cheese sandwich.

(You can thank us later.)  

Yield: 4-5 cups , Prep time: 10 minutes , Cook time: 2.5 hours



1. Preheat the oven to 400 degrees.
2. Season the beef with salt and pepper and place in a small roasting pan with the beef broth; cover with foil and put into the oven for 2 hours. 
3. When the beef is tender, remove from the oven, remove the foil and let cool. 
4. In a small saute pan, melt your butter. Whisk in the flour, 1/4 cup at a time, until it becomes a peanut butter-like consistency to make a roux. Cook until caramel in color. 
5. Transfer the cooking liquid around the beef to a small pot; whisk in the gochujang and sesame oil. Bring to medium heat and then, add the roux a little at a time, whisking continuously, until the liquid starts to thicken up. 
6. Once the broth thickens, shred the beef into the gravy. Season with salt and pepper to taste -- and more gochujang if you want more heat. 
7. To serve, cover whatever you like with the gravy and garnish with sliced green onions, peppers, and a dash of sesame seeds. 

Tips + Tricks

**Gochujang is a Korean condiment that is made of fermented chilies (and it superfun to say). It is an interesting mix of sweet, salt, spicy, and funky, and is easy to find in the international aisles of most grocery stores. In it's place, substitute sriracha or blended chipotles.