Rich & Savory Korean Stir-Fried Gochujang with Beef
How to Make Delicious Stir-Fried Gochujang (Yag Gochujang) with Ground Beef for Ssam & Rice
Experience the rich, complex flavors of this homemade stir-fried gochujang! We’ll pan-fry savory ground beef in fragrant sesame oil until deeply aromatic, then simmer it in a luscious gochujang sauce until perfectly condensed. This hearty beef gochujang is the perfect accompaniment to fresh ssam vegetables and a warm bowl of rice, transforming a simple meal into a feast. Elevate your home cooking with this must-try recipe!
Main Ingredients- 300g ground beef (lean cuts recommended)
- 1 medium onion
- 6 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 0.5 – 1 Tbsp corn syrup or honey (adjust sweetness)
- 2 Tbsp toasted sesame seeds
Seasoning- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp mirin (or cooking wine)
- 0.5 tsp black pepper
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp mirin (or cooking wine)
- 0.5 tsp black pepper
Cooking Instructions
Step 1
First, soak the ground beef in cold water for about 30 minutes to remove any excess blood. This step is crucial for a clean, rich flavor without any gamey notes. After soaking, drain the beef thoroughly in a colander to remove all excess moisture.
Step 2
In a bowl, combine the drained ground beef with all the seasoning ingredients: 2 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp mirin, and 0.5 tsp black pepper. Gently mix and knead the ingredients together with your hands until well combined. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 3
Peel the medium onion and finely mince it. Chopping the onion finely will ensure it cooks down beautifully and integrates seamlessly into the sauce, adding a subtle sweetness and texture.
Step 4
Heat 1 Tbsp of sesame oil in a pan over medium heat. Once the pan is hot, add the minced onion and the marinated ground beef. Break up any clumps of beef with your spatula and stir-fry until the beef is no longer pink and has turned pale brown.
Step 5
As the beef turns white, add 6 Tbsp of gochujang to the pan. Stir everything together well, ensuring the gochujang coats the beef and onions evenly. Sauté for another 1-2 minutes, stirring constantly. This step helps to mellow out the sharpness of the gochujang and enhance its savory depth. Tip: Gochujang brands vary in saltiness and flavor, so it’s a good idea to start with 5 Tbsp, stir, taste, and add more if needed.
Step 6
Continue to simmer the mixture over low heat, allowing the gochujang to deeply penetrate the beef and onions. Cook until most of the moisture has evaporated and the sauce has thickened, coating the ingredients. Taste the mixture. If it’s not salty enough, add a little more gochujang. If you prefer it sweeter, stir in 0.5 to 1 Tbsp of corn syrup or honey until your desired sweetness is reached.
Step 7
Finally, turn the heat up to high and stir-fry for about 2-3 minutes. The goal is to evaporate any remaining excess liquid while allowing the beef’s natural oils to come to the surface, creating a rich glaze. Be careful not to overcook at this stage, as it can make the mixture dry.
Step 8
Once cooled completely, transfer the stir-fried gochujang to an airtight container. Store it in the refrigerator or kimchi refrigerator. Properly stored, it can last for over a month without preservatives, making it a fantastic condiment to have on hand. Enjoy it with ssam wraps, over rice, or as a flavorful addition to other dishes! Remember to always use a clean spoon or utensil when serving to maintain its quality.
