Spicy & Sweet Beef Gochujang Stir-fry: A Hearty Side Dish Recipe
Spicy & Sweet Beef Gochujang Stir-fry: A Hearty Side Dish Recipe
The Best Side Dish for the Whole Family! Make Spicy Beef Gochujang Stir-fry Easily and Quickly
Introducing a spicy and sweet beef gochujang stir-fry recipe that’s guaranteed to be a rice thief! With this one special side dish, you can quickly whip up a fantastic bibimbap or a tangy, sweet-and-sour bibim guksu using any leftover vegetables from your fridge (like lettuce, cabbage, or carrots). Top it off with a perfectly soft-boiled fried egg, and you’ve got a complete and satisfying meal. This versatile side dish is great to make in a larger batch for future meals. Shall we get started?
Main Ingredients- 300g ground beef
- 1/4 onion
- 1 stalk green onion
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, heat a pan over medium heat and add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil. Finely chop 1 stalk of green onion and add it to the pan. Finely mince 1/4 onion and add it as well. Sauté until fragrant. Finally, add 1 tablespoon of minced garlic and stir-fry together, being careful not to burn the garlic.
Step 2
Prepare 300g of ground beef, purchased from the butcher. Place it in a sieve and lightly rinse under running water to remove as much blood as possible. Drain thoroughly to remove excess moisture before adding it to the pan. Removing the blood this way helps reduce any gamey odor and results in a cleaner flavor.
Step 3
Add the prepared ground beef to the sautéed onions, green onions, and garlic. Sprinkle in 1/2 teaspoon of black pepper and pour in 3 tablespoons of cheongju (rice wine). Cheongju helps eliminate any gamey smell from the beef and tenderizes the meat. Stir everything together evenly and cook.
Step 4
Continue to stir-fry until the beef is completely cooked through and no longer pink. If the meat clumps together, use a chopstick or spatula to break it apart as it cooks, ensuring it cooks evenly.
Step 5
Now it’s time to season! Add 6 tablespoons of gochujang and 2 tablespoons of fine gochugaru. Stir-fry quickly over high heat to ensure the seasonings are well distributed. Once the paste coats the meat evenly, reduce the heat to low and let it simmer and thicken. Be careful not to let the sauce burn. Continue to simmer until you have a delicious, glossy, and flavorful beef gochujang stir-fry. It’s ready when it develops a rich and appetizing color.
