Yak Gochujang (Seasoned Beef Red Chili Paste) with Holiday Pancakes
A stir-fried red chili paste made by chopping leftover holiday savory pancakes into bite-sized pieces and simmering them in sauce.
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 is a simple delicacy sauce quickly simmered using leftover holiday tteokgalbi or donggeurangttaeng. Thanks to the already seasoned and cooked meat patties, you can create a deep savory flavor in a short time. It is great as a bibimbap sauce or as a substitute for ssamjang.
- Servings
- 5–6 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tteokgalbi (grilled short rib patties)150 g
- Donggeurangttaeng (pan-fried battered meat patties)150 g
- Onion1 (small)
Seasoning
- Minced garlic1/2 tbsp
- Water1/2 cup
- Gochujang (Korean red chili paste)4 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black peppera little
- You can also use just one kind that you like.
Steps
Prepare the ingredients
Here are leftover holiday tteokgalbi and donggeurangttaeng.
You can also use just one kind that you like.
Along with these, all you need is a small onion, so the ingredients are really simple.
Chop the ingredients
Chop the onion, tteokgalbi, and donggeurangttaeng into similar sizes.
You do not need to chop them too finely so that they have a nice chewy texture.
Once chopped, the onion is about 1 cup, and the tteokgalbi and donggeurangttaeng are about 1 1/2 cups.
Stir-fry
Heat oil in a pan, add the onion and 1/2 tbsp minced garlic...
Stir-fry until the onion turns translucent.
Add the tteokgalbi and seasonings.
That is 1/2 cup water, 4 tbsp gochujang, 2 tbsp mirin, 1 tbsp corn syrup, and a pinch of ground black pepper.
Once it bubbles, the seasonings blend well, and the liquid simmers down, turn off the heat.
Since the ingredients are already cooked, there is no need to simmer for a long time; just cook until the consistency is right.
If you plan to eat it all at once, finish by sprinkling toasted sesame oil and toasted sesame seeds; if you plan to store it, omit them and add them just before eating to boost the aroma.
Complete
The yak gochujang is complete.
The seasonings are simple, and making it is really simple and easy.
Because the ingredients are chopped with texture, it has a great chew, making it delicious just mixed into warm rice with nothing else.
It is also delicious wrapped with greens instead of ssamjang.
I enjoyed it very deliciously as bibimbap with leftover holiday five-color seasoned vegetables.
Ppunwife's tips
- Since the ingredients are already cooked, there is no need to simmer for a long time; just cook until the consistency is right.
- If you plan to eat it all at once, finish by sprinkling toasted sesame oil and toasted sesame seeds; if you plan to store it, omit them and add them just before eating to boost the aroma.
FAQ
Do I need to prepare both tteokgalbi and donggeurangttaeng?
You do not need to prepare both; choosing just one according to your preference is plenty.
How long should I simmer the meat?
Because you are using already cooked savory pancakes, there is no need to cook them for a long time; simply simmer briefly until the sauce blends and reduces slightly.
Should I add toasted sesame oil and toasted sesame seeds right away while cooking?
Toss them in at the end if you plan to finish it right after cooking, but if you are storing it to eat later, it is best to add them right before eating to preserve their aroma.
How do I use the finished yak gochujang?
It is great mixed with rice or added to holiday namul bibimbap, and it also pairs wonderfully wrapped with leafy vegetables instead of ssamjang.
