Name: Spicy Korean Pulled Beef Flatbread with Homemade Dairy-Free Pizza Crust and Tangy Gochujang Sauce
Prep time: 1 h 30 min
Cook time: 3 h 15 min
Total time: 4 h 45 min
Yield: 4
Ingredients: 500 g beef chuck roast, trimmed and cut into large chunks; 2 tablespoons vegetable oil, divided; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons gochujang (Korean chili paste); 3 tablespoons soy sauce (use tamari for gluten-free); 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; ½ teaspoon black pepper; ½ cup beef broth or water; 1½ cups all-purpose flour (or gluten-free flour blend); 1 teaspoon instant yeast; ½ teaspoon salt; ½ teaspoon sugar; ½ cup warm water (about 110°F/43°C); 1 tablespoon olive oil; 3 tablespoons gochujang; 2 tablespoons rice vinegar; 1 tablespoon soy sauce (or tamari); 1 tablespoon maple syrup or agave syrup; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1 teaspoon lime juice; ¼ cup fresh cilantro leaves, roughly chopped; 2 green onions, thinly sliced; 1 small carrot, julienned; ½ cup shredded red cabbage

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