The Ultimate ‘Yak Gochujang’ Bibimbap Recipe for Appetizing Meals
The Ultimate ‘Yak Gochujang’ Bibimbap Recipe for Appetizing Meals
How to Make Yak Gochujang Bibimbap: A Delicious Gochujang Recipe
When you don’t have many side dishes or want a simple yet hearty one-bowl meal, ‘Yak Gochujang’ (rich, savory Korean chili paste) can revive even the most lost appetite. I made a generous batch to enjoy with the leftover namul (seasoned vegetables) from the holidays. This recipe is perfect for a satisfying meal that will become a regular favorite.
Main Ingredients- 200g minced beef (preferably lean cut)
- 1 cup gochujang (Korean chili paste, approx. 200g)
- 2 Tbsp jolyeot (Korean rice syrup) or corn syrup
- 40ml water (approx. 3 Tbsp)
Beef Marinade Ingredients- 1 white part of green onion (finely chopped)
- 1 Tbsp minced garlic
- 1 tsp seasoned soy sauce (matganjang)
- 1 tsp plum extract (maesil-cheong)
- 2 Tbsp rice wine or cooking sake (to remove gamey smell)
- 1 Tbsp honey (optional, for sweetness adjustment)
- 1 white part of green onion (finely chopped)
- 1 Tbsp minced garlic
- 1 tsp seasoned soy sauce (matganjang)
- 1 tsp plum extract (maesil-cheong)
- 2 Tbsp rice wine or cooking sake (to remove gamey smell)
- 1 Tbsp honey (optional, for sweetness adjustment)
Cooking Instructions
Step 1
First, lightly press the minced beef with paper towels to remove excess blood. This helps reduce any gamey odor and results in a cleaner flavor.
Step 2
We’ll be using the white part of the green onion. Finely chop this section. The white part adds a pleasant aroma.
Step 3
Now, let’s marinate the beef for the Yak Gochujang. In a bowl, combine the minced beef, chopped green onion, minced garlic, seasoned soy sauce, plum extract, and rice wine (or cooking sake). Mix well with your hands until everything is evenly coated. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
Heat a non-stick pan over medium-high heat without adding any oil. Add the marinated beef and stir-fry, breaking it up with a spatula to prevent clumping. Cook until the beef is completely browned and no pink remains.
Step 5
Once the beef is fully cooked, add 40ml of water. Bringing it to a simmer helps the gochujang dissolve smoothly without clumping.
Step 6
Now, add 1 cup of gochujang. You can adjust the amount of gochujang according to your preference for spiciness and flavor.
Step 7
Stir well with a wooden spoon or spatula to combine the gochujang and cooked beef. Be sure to stir continuously to prevent the gochujang from burning.
Step 8
Next, add 2 tablespoons of jolyeot (or corn syrup). If you prefer it sweeter, add honey to taste. Continue to cook and stir until the mixture reaches your desired thick consistency, then turn off the heat to complete the Yak Gochujang.
Step 9
Once cooled slightly, transfer the finished Yak Gochujang to an airtight container and portion it for refrigeration. This ‘rice thief’ is incredibly delicious when mixed into a bowl of rice! Enjoy it as a bibimbap with leftover vegetables or namul for a hearty and satisfying meal. ^^
