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Spicy Gochujang Korean BBQ Beef
Created by: Howcan Team
Ingredients
- 1.5 lbs of beef sirloin, thinly sliced
- 1/4 cup of soy sauce
- 2 tablespoons of gochujang (Korean red chili paste)
- 2 tablespoons of brown sugar
- 3 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of grated ginger
- 2 green onions, thinly sliced
- 1 tablespoon of sesame seeds
- 1 tablespoon of vegetable oil
Instructions
- In a bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of gochujang, 2 tablespoons of brown sugar, 3 cloves of minced garlic, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 teaspoon of grated ginger.
- Add the thinly sliced beef to the marinade, making sure it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes, or until the beef is cooked through and caramelized.
- Sprinkle with sliced green onions and sesame seeds before serving.
- Serve the spicy gochujang Korean BBQ beef with steamed rice and your favorite side dishes. Enjoy!
Korean BBQ Beef with a spicy gochujang marinade has a rich history rooted in the vibrant culinary culture of Korea. Gochujang, a fermented chili paste, adds a fiery kick to the traditional marinade, infusing the beef with a bold, complex flavor. Renowned chefs in Seoul, such as Chef Park at Gogung, have perfected this dish, elevating it to an art form. The bustling streets of Gangnam and the historic alleys of Insa-dong are where you can find the best versions of this dish today. The key to this dish lies in the balance of gochujang, soy sauce, and sesame oil in the marinade, ensuring a harmonious blend of spicy, savory, and nutty flavors. For a unique twist, consider grilling the beef over charcoal for an authentic smoky taste.
30 min
4
350 calories
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