Sweet and Spicy Beef Bokkeum Gochujang
A stir-fried seasoned sauce made by simmering seasoned beef with gochujang and pear juice.
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 seasoned sauce is made by stir-frying seasoned ground beef until crumbly, then gently simmering it with gochujang and pear juice. It makes a wonderful accompaniment to ssambap (rice lettuce wraps) or bibimbap, and its sweet and spicy flavor is great for boosting your appetite.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Spicy
- Keeps
- 30 days
Ingredients
Ingredients
- Beef100 g
- Gochujang (Korean red chili paste)6 tbsp
- Pear juice3 tbsp
- Sugar2 tbsp
- Toasted sesame seeds
Meat marinade
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1 tsp
- Ground black peppera little
- Prepare the ground beef, mix thoroughly with all the marinade ingredients, and let it marinate for about 30 minutes.
- If you do not have pear juice, you can substitute water and add a little more sugar.
- Besides beef, you can also make yak-gochujang using other ingredients such as canned tuna or nuts.
Steps
1. Prepare the ground beef, mix thoroughly with all the marinade ingredients,
and let it marinate for about 30 minutes.
2. Add the meat to a heated pan and stir-fry until cooked through.
3. Once the moisture has cooked off and the meat is crumbly, add the gochujang, pear juice, and sugar...
If you do not have pear juice, substitute water and add a little extra sugar.
4. Stir over low heat so the bottom does not scorch.
Once it reaches the right thickness and the color deepens, add the toasted sesame seeds and mix well.
Once you make this yak-gochujang and store it in the refrigerator, it easily keeps for about a month.
Ppunwife's tips
- I chopped the meat a bit coarsely, and I think the chew and texture turn out much better.
FAQ
How can I substitute pear juice if I don't have it?
You can use water instead of pear juice and add a little extra sugar when cooking.
How long can the finished yak-gochujang be stored?
Once finished and stored in the refrigerator, you can keep and eat it for about a month.
Is there anything to keep in mind when stir-frying the meat?
You should stir-fry it in a heated pan thoroughly until the moisture evaporates and the meat becomes crumbly before adding the seasonings.
Can I use other ingredients instead of beef?
Besides beef, you can make various adaptations using ingredients like canned tuna or nuts.
