Nutrient-Rich Beef Gochujang Jangjorim
Nutrient-Rich Beef Gochujang Jangjorim
Make a Jar of Savory Beef Stir-Fried Gochujang! Packed with Various Ingredients, it’s a Satisfying Treat for a Week. Perfect for Boosting Your Appetite!
When you have a poor appetite or don’t feel like making side dishes! This stir-fried beef gochujang is incredibly simple and delicious! It’s a flavorful condiment that will make your meals exciting.
Main Ingredients- 5g dried seaweed (miyeok)
- 5g dried shiitake mushrooms (pyogo)
- 5g dried pollack (hwangtae)
- 100g minced beef
- 80g minced onion
- 150cc water
Garlic Oil- 3 Tbsp cooking oil
- 2 Tbsp minced garlic
Gochujang Seasoning- 90g gochujang (Korean chili paste)
- 30g sugar
- 20g corn syrup
- 0.5 Tbsp sesame oil
- 0.5 Tbsp soy sauce
- 1.5 Tbsp mirin (rice wine for cooking)
- 3 Tbsp cooking oil
- 2 Tbsp minced garlic
Gochujang Seasoning- 90g gochujang (Korean chili paste)
- 30g sugar
- 20g corn syrup
- 0.5 Tbsp sesame oil
- 0.5 Tbsp soy sauce
- 1.5 Tbsp mirin (rice wine for cooking)
Cooking Instructions
Step 1
First, let’s prepare the delicious gochujang seasoning. Combine all the ingredients for the gochujang seasoning in a bowl and mix them well. To estimate quantities: one heaping tablespoon of gochujang is about 30g, a level tablespoon of sugar is about 10g, and corn syrup poured until just before overflowing a tablespoon is about 10g. Mixing it now will make later steps smoother.
Step 2
Prepare the dried seaweed, shiitake mushrooms, and dried pollack. A handful of dried seaweed is about 5g. Half a handful of dried shiitake mushrooms and dried pollack is also about 5g each. For the shiitake mushrooms, discard the tough stems and use only the fragrant caps. For the dried pollack, pick out the soft flesh, avoiding any bones. Place these dried ingredients into a blender and grind them into a fine powder.
Step 3
Heat 3 tablespoons of cooking oil in a deep pan over medium heat. Add 2 tablespoons of minced garlic and stir continuously. Fry the garlic until it’s golden brown and fragrant, creating infused garlic oil. Be careful not to burn the garlic.
Step 4
Once the garlic is fragrant, add the minced beef to the pan. Stir and cook until the beef is about 90% cooked through. Then, add the minced onion and continue to sauté until the onion becomes translucent and tender. The onions will add a natural sweetness.
Step 5
When the onions are translucent, add the ground dried seafood powder (seaweed, shiitake, pollack). Increase the heat to high and stir-fry for about 1 minute. This step helps meld the flavors. Cooking times can vary depending on your stove’s heat, so monitor closely to prevent burning.
Step 6
Pour in 50cc of water and reduce the heat to medium. Stir occasionally as the water evaporates, ensuring nothing sticks to the bottom of the pan. This simmering process deepens the flavors.
Step 7
Pour in the prepared gochujang seasoning mixture. Stir well and cook over medium heat for about 40 to 60 seconds, allowing the seasoning to coat the ingredients evenly. Keep stirring to prevent the paste from burning.
Step 8
Add the remaining 100cc of water to the stir-fried gochujang sauce. Reduce the heat to low and simmer gently for 3 to 4 minutes, stirring occasionally. Cook until the sauce thickens to a consistency similar to corn syrup. Be careful not to overcook, as it can burn.
Step 9
To serve, place a freshly fried egg with a runny yolk on top of a bowl of warm rice. Spoon a generous amount of the prepared beef gochujang stir-fry over it, and mix everything together for a delightful meal. It’s perfect as a side dish or a quick, satisfying meal.
Step 10
Enjoy your delicious and nutritious meal with this savory beef gochujang!
