Flavor-Explosion Stir-Fried Gochujang Paste
The Secret to Irresistible Stir-Fried Gochujang?
This stir-fried gochujang paste is a staple in our home, often replacing ssamjang! It’s not too salty, packed with umami, and has a nutty richness thanks to my special secret. It’s incredibly versatile and delicious, perfect for adding a flavorful kick to your meals.
Main Ingredients
- 70g ground beef
- 80g ground pork
- 1 bowl spicy gochujang (approx. 200g)
- 1 bowl mild sticky gochujang (approx. 200g)
Seasonings & Others
- 2 Tbsp minced garlic
- 3 Tbsp soy sauce
- A pinch of black pepper
- 1 Tbsp sugar
- 2 Tbsp perilla oil
- 4 Tbsp oligosaccharide
- 4-5 Tbsp perilla seed powder
- 2 Tbsp minced garlic
- 3 Tbsp soy sauce
- A pinch of black pepper
- 1 Tbsp sugar
- 2 Tbsp perilla oil
- 4 Tbsp oligosaccharide
- 4-5 Tbsp perilla seed powder
Cooking Instructions
Step 1
First, prepare the ground meat which will add depth to the stir-fried gochujang. Mix 70g of ground beef with 80g of ground pork. Using a combination of both meats will create a richer and more complex flavor profile.
Step 2
Marinate the ground meat. Add 2 Tbsp minced garlic, a pinch of black pepper, 3 Tbsp soy sauce, and 1 Tbsp sugar. Mix well with your hands, ensuring the seasoning is evenly distributed. This step helps to remove any gamey odor from the meat and allows the flavors to penetrate.
Step 3
Now, let’s prepare the gochujang. If you prefer a spicier paste, use spicy gochujang. If you like it mild, opt for mild gochujang. I’m mixing spicy gochujang and mild sticky gochujang in a 1:1 ratio. You’ll need about 2 bowls in total (approximately 400g). This blend balances the heat with sweetness and umami.
Step 4
For the first cooking step, we’ll stir-fry the marinated ground meat. Heat 2 Tbsp of perilla oil in a pan over medium heat. Add the marinated ground meat.
Step 5
While stir-frying the ground meat, it’s important to break it apart with a spatula to prevent clumping and cook it until it’s crumbly and lightly browned. Continue cooking until the meat is nicely browned and fragrant. This process enhances its nutty flavor.
Step 6
Once the meat is crumbly and browned, add all the prepared gochujang. After adding the gochujang, reduce the heat to medium-low. Be careful not to burn the gochujang by cooking over high heat. Stir gently and continuously for about 5 minutes, allowing the gochujang and meat to meld together.
Step 7
Now for the secret ingredient that reduces saltiness and boosts nuttiness: perilla seed powder! Sprinkle 4-5 Tbsp of perilla seed powder evenly over the almost-cooked gochujang, making sure it doesn’t clump. Stir well and cook for another moment until everything is combined. Your delicious stir-fried gochujang is ready! The perilla seed powder makes it smooth and nutty without being heavy.
Step 8
Allow the finished stir-fried gochujang to cool down slightly. Once completely cooled, portion it into small containers. Seal the containers tightly and store them in the refrigerator. This versatile paste can be used as a ssamjang substitute or as a base for bibimbap, ensuring you can enjoy its delicious flavor for a long time.
