Spicy Gochujang Beef Bulgogi
Thinly sliced beef stir-fried with onions and a sweet, spicy gochujang marinade.
- Prep
- 25 min
- Cook
- 9 min
Scale the recipe
Ingredients
- Beef for bulgogi Trim the sirloin, slice thinly across the grain and weigh.
- 300 g
- Onion
- 90 g
- Large green onion
- 25 g
- Neutral cooking oil
- 1 T
Seasonings
- Gochujang chili paste
- 1 T + 1/2 T
- Gochugaru chili flakes
- 1/2 T
- Brewed soy sauce
- 1 T + 1/2 T
- Sugar
- 1 T
- Minced garlic
- 2/3 T
- Toasted sesame oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Mix the marinade
Stir together gochujang 1 T + 1/2 T, gochugaru 1/2 T, brewed soy sauce 1 T + 1/2 T, sugar 1 T, minced garlic 2/3 T and sesame oil 1/2 T.
-
Marinate the beef
Coat the sliced beef 300 g with the marinade, cover and refrigerate for 15 minutes.
-
Heat the oiled pan
Heat oil 1 T in a wide skillet over medium-high heat.
-
Sear in a single layer
Spread the beef in a single layer and turn when browned underneath. Work in batches if needed.
-
Add the onion and scallion
Add thinly sliced onion 90 g and diagonally sliced green onion 25 g.
-
Cook through
Lower to medium heat and stir-fry until the onion turns slightly translucent and the meat stays at or above 75°C at the centre for 1 minute.
