Korean Spicy Beef Stir-Fry
Quick answer
Sogogi gochujang-bokkeum marinates thin-sliced beef in a paste of gochujang, soy sauce, sugar, and minced garlic, then stir-fries it over high heat.
What makes this special
- High heat caramelizes thin-sliced beef coated in gochujang for a sticky, savory Korean stir-fry.
- Stir-frying beef on high heat until browned then adding gochujang coats the meat in seasoned sauce
- Stirring quickly before the gochujang sugars scorch on the pan prevents bitterness
Key ingredients
Core cooking flow
- 1 Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 0.5 tablespoon sugar, a...
- 2 Separate 300 g thinly sliced beef before adding it to the sauce.
- 3 Heat a pan over medium-high heat, add 1 tablespoon cooking oil, then add 80 g onion.
Sogogi gochujang-bokkeum marinates thin-sliced beef in a paste of gochujang, soy sauce, sugar, and minced garlic, then stir-fries it over high heat. The chili paste's spiciness and the sugar caramelize together on the meat's surface, building a dark, sticky glaze with layered heat. Onion cooked alongside the beef releases moisture that helps the seasoning distribute evenly across every slice. A finish of sesame oil adds a roasted nuttiness on top of the bold, spicy-sweet profile -- intensely flavored enough that a small portion carries a full bowl of rice.
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.
After the steps
Pick a recipe that fits this dish.
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