Sweet Soegogi Bokkeum Gochujang (Stir Fried Beef Red Pepper Paste)
A reliable staple side dish made by seasoning minced beef and stir-frying it sweet with gochujang.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fried gochujang is made by stir-frying seasoned beef, mincing it fine, and gently simmering it down with a gochujang sauce. The sweet seasoning and savory, chewy bites of meat come together nicely, making it wonderful for ssambap (rice lettuce wraps) or mixed into warm rice. It is simple to make and perfect to keep on hand as a staple side dish.
- Servings
- about 4–6 servings
- Cook time
- 3 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef100 g
- Gochujang (Korean red chili paste)6 tbsp
- Pear juice (or water)3 tbsp
- Sugar3 tbsp
Beef seasoning
- Minced green onion1/2 tbsp
- Minced garlic2 tsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Toasted sesame oil1/2 tbsp
- Ground black peppera little
- Use lean cuts of beef and mince them fine. I had some beef for sanjeok (skewers), so I drained the blood and pounded it with a knife to mince it.
Steps
Use lean cuts of beef and mince them fine. I had some beef for sanjeok (skewers), so I drained the blood and pounded it with a knife to mince it.
Add the seasoning amounts listed above to the beef and massage well to marinate it.
Heat a skillet with cooking oil and stir-fry the seasoned beef just until cooked through,
then mince the meat finely once more. Transfer it to a plate.
In the skillet where you stir-fried the beef, add the gochujang, sugar, and pear juice or water, and stir-fry over low heat
while stirring continuously.
When the gochujang begins to bubble, add the beef and stir-fry over low heat, stirring continuously.
The color of the gochujang will deepen and the texture will turn thick. About 3 minutes should be just right;
if it seems too thick, adjust the consistency with a bit more juice or water and stir-fry.
Ppunwife's tips
- If it seems too thick, adjust the consistency with a bit more juice or water and stir-fry.
- Slice some garlic and chili peppers to serve alongside it for ssambap (rice lettuce wraps).
FAQ
What should I do if it becomes too thick while stir-frying?
Pour in a little pear juice or water bit by bit to adjust it to the right consistency as you stir-fry.
What can I substitute if I don't have pear juice?
You can make it using the same amount of water instead of pear juice.
What cut of beef is best to use?
It is best to choose lean cuts with little fat and mince them finely.
