Spicy & Sweet Gochujang Beef Stir-fry
10-Minute Spicy & Sweet Gochujang Beef Stir-fry Recipe
Instead of using a soy sauce-based marinade for bulgogi, we’re making a delicious variation with gochujang (Korean chili paste)! I didn’t have high expectations at first, but this turned out to be incredibly tasty. It’s ready in just 10 minutes, making it a perfect quick meal. Enjoy the delightful balance of spicy and sweet flavors.
Beef Stir-fry Ingredients
- Thinly sliced beef (like brisket or bulgogi cut) 400g
- 1/2 Onion
- 1 Green onion (scallion)
Spicy & Sweet Sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp Maesil extract (plum extract)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Corn syrup (or honey)
- Pinch of black pepper
- 1.5 Cups Water
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp Maesil extract (plum extract)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Corn syrup (or honey)
- Pinch of black pepper
- 1.5 Cups Water
Cooking Instructions
Step 1
Prepare 400g of thinly sliced beef. Any thinly sliced beef, such as brisket or pre-cut bulgogi meat, will work wonderfully for this dish. This is a generous portion for two servings.
Step 2
Add 1/2 sliced onion and 1 chopped green onion to the beef. Then, add all the sauce ingredients directly into the same bowl. The sauce ingredients are: 3 Tbsp Gochujang, 1 Tbsp minced garlic, 2 Tbsp Gochugaru, 1 Tbsp sugar, 2 Tbsp Maesil extract, 1 Tbsp Mirin, 1 Tbsp corn syrup, and a pinch of black pepper.
Step 3
Place the bowl over high heat. Pour in 1.5 cups of water and begin to stir-fry, making sure to dissolve the gochujang thoroughly as it heats up.
Step 4
Stir-fry on high heat for about 7 minutes until everything is well combined and the beef is cooked through. This quick stir-frying process brings out the delicious spicy and sweet flavors.
Step 5
This dish is fantastic served over rice, especially when there’s still a bit of sauce remaining. If you prefer a slightly charred flavor, you can cook it a bit longer until the sauce reduces further. For an extra layer of flavor, thinly slice some perilla leaves (kkaennip) and enjoy it as a wrap.
