Korean Spicy Beef Stir-Fry

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.

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.

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.

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.

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.

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.