Savory Beef Stir-Fry Gochujang with Honey and Vegetables
The Ultimate All-Purpose Sauce! Enhance Flavor with Honey & Veggies: Homemade Beef Stir-Fry Gochujang for Bibimbap
I absolutely love bibimbap, so I always make a generous batch of this stir-fried gochujang to share with friends and family! 🍯 Made with the sweetness of honey, it’s incredibly delicious. The combination of fresh vegetables and tender beef creates a delightful texture in this versatile stir-fry gochujang! It’s a pantry staple that elevates any meal.
Main Ingredients
- 372g minced beef (finely ground or minced)
- 2 stalks green onions (use both white and green parts)
- 1 large onion
- 2 Tbsp minced garlic
Seasoning Ingredients
- 270ml gochujang (Korean chili paste, approx. 1.5 cups)
- 4 Tbsp honey (or corn syrup/oligosaccharide)
- 2 Tbsp ginger wine (or mirin/cooking wine)
- 4 Tbsp cooking oil
- 20 twists black pepper (or to taste)
- 270ml gochujang (Korean chili paste, approx. 1.5 cups)
- 4 Tbsp honey (or corn syrup/oligosaccharide)
- 2 Tbsp ginger wine (or mirin/cooking wine)
- 4 Tbsp cooking oil
- 20 twists black pepper (or to taste)
Cooking Instructions
Step 1
Begin by preparing all the ingredients needed to create this delicious stir-fry gochujang. You’ll need minced beef, fresh green onions, an onion, and minced garlic.
Step 2
Wash the green onions thoroughly, then mince them very finely so they become soft and integrated into the gochujang sauce. Using both the white and green parts will add more depth of flavor.
Step 3
Just like the green onions, mince the onion finely. Finely chopped ingredients will blend better with the stir-fry gochujang sauce for a smoother texture.
Step 4
Heat a wide pan over medium-low heat and add the cooking oil. Add the minced green onions and stir-fry until they are lightly golden and fragrant, releasing their aromatic oil. This step is crucial for developing the rich flavor of the stir-fry gochujang.
Step 5
Once the green onion aroma is released, add the minced onion and sauté until it becomes translucent. The sweetness of the onion will come out and blend beautifully with the green onions.
Step 6
When the onion starts to turn translucent, add the minced beef. Cook, breaking up any clumps with a spoon, until the beef loses its redness and turns brown all over.
Step 7
Once the beef is well-cooked, add the minced garlic, black pepper (adjust to your preference), and ginger wine. Continue to stir-fry until any moisture from the beef has evaporated, and the mixture becomes crumbly and dry. The ginger wine helps to eliminate any gamey smell and enhances the overall flavor.
Step 8
When the ingredients are cooked and crumbly, add the gochujang (Korean chili paste) and honey (or corn syrup/oligosaccharide). Stir well to combine everything while cooking. Be mindful of the heat to prevent the gochujang from burning.
Step 9
Finally, continue to stir-fry over low heat. It’s important to cook it gently until the stir-fry gochujang reaches your desired consistency – thick yet moist, with a glossy sheen. Once it’s ready, store it in the refrigerator for later use. Enjoy!
