Yak Gochujang (Seasoned Beef Red Chili Paste) with Nutty Crunch
A stir-fried yak gochujang made with chopped nuts instead of beef for a rich, nutty crunch.
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 seasoned paste uses plenty of walnuts and pine nuts instead of meat to add great texture and nutty flavor. Simmered with pear juice and corn syrup, it makes a wonderful side dish for mixing into rice or pairing with lettuce wraps (ssambap). It thickens as it cools, so be sure not to reduce it too much.
- Servings
- about 4–6 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Gochujang (Korean red chili paste)6 tbsp (0.5 cup)
- Whole garlic cloves7 cloves
- Walnuts8
- Pine nuts2 tbsp
- Black sesame seeds1 tbsp
Seasoning
- Pear juice6 tbsp
- Corn syrup (mulyeot)1 tbsp
- Feel free to use other nuts like peanuts or sunflower seeds.
- Instead of pear juice, you can use canned fruit syrup or fruit juice; if you have neither, just use water.
- I used only 1 tbsp of corn syrup so it wouldn't be too sweet, but adjust the amount to your taste.
- It is also delicious made with seasoned ground meat instead of nuts. When using ground meat, cook the meat completely in the pan first, then add the gochujang and other ingredients to stir-fry.
Steps
1. Do not crush the garlic; chop it finely with the tip of your knife.
Prepare similar amounts of the other nuts and chop them to the same size as the garlic.
Feel free to use other nuts like peanuts or sunflower seeds.
2. Heat a pan with cooking oil and stir-fry the garlic until fragrant.
3. Add the gochujang, pear juice, and corn syrup, stir together, and bring to a boil.
Instead of pear juice, you can use canned fruit syrup or fruit juice; if you have neither, just use water.
I used only 1 tbsp of corn syrup so it wouldn't be too sweet, but adjust the amount to your taste.
4. Reduce to low heat and simmer, stirring frequently so it doesn't scorch, until it reaches the right consistency.
As the gochujang cools it will become thicker than when it was cooking, so do not reduce it until it is too thick.
5. Add all the nuts...
6. Mix everything evenly and you are done.
It is also delicious made with seasoned ground meat instead of nuts.
When using ground meat, cook the meat completely in the pan first, then add the gochujang and other ingredients to stir-fry.
Ppunwife's tips
- Do not crush the garlic; chop it finely with the tip of your knife.
- As the gochujang cools it will become thicker than when it was cooking, so do not reduce it until it is too thick.
FAQ
What can I substitute if I don't have pear juice?
You can use canned fruit syrup or juice, and if you don't have those, plain water works just fine.
Can I add other nuts besides walnuts and pine nuts?
Yes, you can chop other nuts like peanuts or sunflower seeds to a similar size and use them.
How do I make this if I want to use meat instead of nuts?
Season the ground meat and stir-fry it in the pan until completely cooked first, then add the gochujang and seasoning ingredients and simmer.
What are the right heat level and consistency when simmering?
Reduce to low heat and stir frequently so it doesn't scorch. Turn off the heat before it gets overly thick, as it will thicken further as it cools.
