Savory Beef & Gochujang Stir-fry
From Side Dish to All-Purpose Sauce: Making Delicious Stir-fried Gochujang with Beef!
Are you tired of making side dishes every day as the weather gets warmer? This versatile beef stir-fry gochujang sauce is perfect for making in large batches and using in any dish. It’s a flavor-packed condiment that will make your meals even more enjoyable.
Main Ingredients- 300g Ground beef
- 200g Ground pork
Gochujang Base- 10 Tbsp Cheongyang (spicy) gochujang
- 15 Tbsp Regular gochujang
- 10 Tbsp Cheongyang (spicy) gochujang
- 15 Tbsp Regular gochujang
Cooking Instructions
Step 1
In a bowl, combine the ground beef and ground pork. Add 3 Tbsp soy sauce for marinating, 2 Tbsp minced garlic, 1 tsp ginger powder, 2 Tbsp sugar, and a pinch of black pepper. Mix everything thoroughly with your hands until the seasonings are evenly distributed throughout the meat. Transfer the marinated meat to an airtight container and refrigerate for at least half a day to a full day. This helps tenderize the meat and allows the flavors to penetrate deeply.
Step 2
Prepare a non-stick pot or a wide, shallow pan. Add the marinated ground meat to the pot. Drizzle in 2 Tbsp of sesame oil and begin stir-frying over medium heat. The sesame oil will add a wonderful nutty aroma.
Step 3
While stir-frying the meat, add 1 Tbsp of parsley flakes (or your favorite dried herb flakes) to enhance the fragrance. The herbal notes will blend beautifully with the meat, creating a unique flavor profile.
Step 4
As you stir-fry, use a spatula to break up any clumps of meat, ensuring it cooks evenly and becomes crumbly. Continue to stir-fry until most of the moisture has evaporated. This step is crucial for achieving a good texture and preventing the sauce from becoming too watery later.
Step 5
Now, prepare the Cheongyang (spicy) gochujang to add heat. If you have homemade spicy gochujang, feel free to use it. Alternatively, you can use store-bought spicy gochujang (a heat level of 3 or higher is recommended). Measure out 10 Tbsp of this spicy gochujang.
Step 6
Next, prepare the regular gochujang to balance the flavors. Using a mild, store-bought gochujang will help control the spice level while adding depth and richness. Measure out 15 Tbsp of this regular gochujang.
Step 7
Add both the 10 Tbsp of Cheongyang gochujang and the 15 Tbsp of regular gochujang to the stir-fried ground meat. From this point onwards, reduce the heat to medium-low. Stir continuously, scraping the bottom of the pot to ensure the gochujang mixes well with the meat and doesn’t burn.
Step 8
Continue to stir and cook over medium-low heat for about 7-8 minutes. Stir until the sauce thickens and coats the meat evenly. Finally, stir in 3-4 Tbsp of oligodang (corn syrup) for a glossy finish and extra sweetness, and sprinkle in 2 Tbsp of toasted sesame seeds for added nutty flavor. Mix well.
Step 9
Even after turning off the heat, the residual heat in the pot can cause the gochujang to stick or burn. Continue stirring for about 1 minute after turning off the heat to cool it down. Once completely cooled, transfer the sauce to a clean, dry airtight container or jar and store it in the refrigerator. This versatile beef stir-fry gochujang can be used as a bibimbap sauce, a tteokbokki base, a braising sauce for tofu, or mixed with seaweed flakes to make delicious onigiri (rice balls). Enjoy your homemade, all-purpose condiment that’s ready to use anytime!
