Korean Spicy Beef Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thin slices must be separated before marinating this gochujang beef, or the seasoning will coat the outside of a clump and miss the inner surfaces.
Read more
Mix 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, and 1 tablespoon of minced garlic until no sugar grains or dense chile-paste lumps remain. Unfold 300 g of beef into the mixture, coat every slice, and leave it for 10 minutes. Heat 1 tablespoon of cooking oil over medium-high heat and stir-fry 80 g of onion for about 1 minute, stopping when only the edges have turned translucent. Raise the heat to high and spread the marinated beef across the pan. Avoid constant stirring during the first 30 seconds so the surface can darken and the sauce can begin to adhere. Once the meat is about halfway cooked, toss it quickly with the onion. If the thick seasoning starts sticking firmly to the bottom, lower the heat slightly rather than letting the gochujang scorch. Switch off the heat when no red meat remains, loose moisture has reduced, and a glossy coating clings to each slice. Mix in 1/2 tablespoon of sesame oil with the residual heat so its aroma is not held over the highest heat.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 0.5 tablespoon sugar, and 1 tablespoon minced garlic until smooth.
Keep stirring until no sugar grains are visible, so the sauce coats the beef evenly later.
- 2Season
Separate 300 g thinly sliced beef before adding it to the sauce.
Unfold any clumped slices, coat every surface, and marinate for 10 minutes so the seasoning reaches the meat evenly.
- 3Control
Heat a pan over medium-high heat, add 1 tablespoon cooking oil, then add 80 g onion.
Stir-fry for about 1 minute, just until the edges turn translucent and a little moisture starts to release.
- 4Season
Raise the heat to high and spread the marinated beef across the pan.
For the first 30 seconds, avoid constant stirring so the surface can darken and the sauce can begin to caramelize.
- 5Season
When the beef is about halfway cooked, toss it quickly with the onion.
If the seasoning begins sticking hard to the pan, lower the heat slightly and keep stir-frying to prevent scorching.
- 6Finish
Turn off the heat once no red color remains in the beef and the sauce looks glossy and clings to the slices.
Drizzle with 0.5 tablespoon sesame oil, toss in the residual heat, and serve with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- High heat caramelizes thin-sliced beef coated in gochujang for a sticky, savory Korean stir-fry.
- Finish cue
- Turn off the heat once no red color remains in the beef and the sauce looks glossy and clings to the slices.
- Avoid this
- For the first 30 seconds, avoid constant stirring so the surface can darken and the sauce can begin to caramelize.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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