Wednesday, April 6, 2016

Spicy Sesame Korean Beef

Korean Sesame Beef

I really enjoy playing with the shelf I have devoted to the continent of Asia in my pantry, there are so many unique flavors and while most items from a take-out place tend to taste, and look similar enough.  When you make your own take, on take-out you can do SO many things that are SO delicious you’ll forget your log in for all those delivery apps!  Gochujang is my new favorite condiment and you can get it in most grocery stores, the one below I purchased at Bed Bath and Beyond, WITH a 20% off coupon and it is the perfect blend of sticky, sweet and spicy!


½-3/4 lb. beef, such as sirloin or tri-tip, but you can get the stir fry beef at the market too, if you are cutting the beef yourself cut it into thin strips, think every time you’ve ordered beef with broccoli, sized

2 tbsp. go chu jang, a Korean hot sauce (you can also use bbq sauce in place of this, stick to spicy not smoky)

3 tbsp. soy sauce

2 dashes sesame oil
3 dashes fish sauce (optional)

4 tbsp. canola or vegetable oil

2 tbsp. rice wine vinegar, you can get this at most grocery stores for about $1.50

1 tbsp. minced ginger, I used the squeeze bottle stuff from the produce section

2 cloves garlic, pressed

3 scallions, green part, thinly sliced (reserve one for serving)

1 inch of fresh ginger, cut into thin match sticks

2 tbsp sesame seeds, toasted (optional)

1 tbsp. cooking oil of your choice

1 tsp. sesame oil for cooking


In a medium bowl put the go chu jang, soy sauce, sesame oil, canola oil, green onions, rice wine vinegar, garlic and ginger in a bowl and stir to combine.  Add the beef and stir to coat.  Let marinade minimum half hour and up to overnight.

In a wok or large sauté pan, heat the cooking oil of your choice and add the ginger, stir.  Add the beef with the sauce to the pan.  Cook the beef in the sauce for approximately 8-10 minutes depending on how “done” you like your beef. 

To serve sprinkle with toasted sesame seeds and some more green onions, spoon the sauce over rice, quinoa, or noodles.

This paired wonderfully with the quinoa fried rice I made in addition to some simply stir fried vegetables or even steamed vegetables would be excellent with this sweet and spicy sauce.  If you can’t find go chu jang you can use a spicy barbecue sauce in it’s place but as I said you can get it most grocery stores or Bed Bath and Beyond and it is currently my FAVORITE condiment, see: Korean Ketchup on everything!

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