Nutritious & Delicious YAKGOCHUJANG (Seasoned Stir-fried Gochujang)
Nutritious & Delicious YAKGOCHUJANG (Seasoned Stir-fried Gochujang)
Easy & Delicious Yakgochujang Recipe (Gochujang Ssamjang, Stir-fried Gochujang)
With just ground beef and gochujang, you can create a flavorful stir-fried gochujang paste! It’s perfect as a finger food or as a delicious addition to various dishes. Try this versatile recipe at home!
Main Ingredients- 300g ground beef
- 3 Tbsp gochujang (Korean chili paste, heaped)
- 3 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, fill a pot with plenty of water and bring it to a boil over high heat. Once the water is boiling vigorously, add the 300g of ground beef and blanch it for about 3 minutes. This step helps remove impurities from the beef, ensuring a clean flavor.
Step 2
Drain the blanched beef using a sieve and rinse it thoroughly under cold running water. Rinsing well is crucial for a clean-tasting yakgochujang without any gamey odor. After rinsing, drain as much water as possible.
Step 3
Now, heat a pan over medium heat and add the drained ground beef. Stir-fry the beef to remove any remaining moisture. It’s important to cook it until it becomes crumbly and dry. This ensures that the gochujang and seasonings will meld well later.
Step 4
Once the beef is well-cooked and all moisture has evaporated, reduce the heat to low. Now it’s time to add the delicious seasonings. Add 3 heaped tablespoons of gochujang, 3 tablespoons of oligosaccharide, and 1 tablespoon of sugar to the pan.
Step 5
While keeping the heat on low, stir everything together thoroughly with a spatula for about 10 minutes, allowing the sweet and savory seasonings to blend well with the beef. This will develop the rich flavor of the yakgochujang.
Step 6
It’s important to keep stirring constantly to prevent the mixture from burning. Stirring gently over low heat allows the gochujang to cook without scorching, and the delicious seasonings will deeply infuse the beef, enhancing its savory taste. When it develops a glossy sheen, it’s nearing completion.
Step 7
Transfer the finished yakgochujang to a sterilized glass airtight container. Once completely cooled, seal the lid and store it in the refrigerator. This way, you can enjoy its deliciousness for a long time. Having this on hand is incredibly convenient.
Step 8
The prepared yakgochujang is wonderful served over rice or with fresh vegetable wraps. It’s especially delightful when used as a finger food: place some rice on bite-sized pieces of lettuce (like butter lettuce) and top with yakgochujang. It’s a guaranteed hit for snacks!
