Spicy Korean Beef Stir-Fry

Very quick dish to make. Sweet and spicy. Incredibly tempting. Make sure to save extra rice – you may need more!


I feel something is living inside the fridge and cupboards… because when I open them, it’s either something is whistling or something is getting thrown to me. Meaning: I need to use them before I witness a suicidal scene.

One of my habits is when I find something unusual that interests me (and yes, I am talking about food-related stuff) or an ingredient I can only find in a store away from me, there’s a 99.9% chance that I will get that stuff even I still don’t know what to do with it! Hey, there’s my BFF Google! 😀


So yes, I am saying that when I got gochujang, I had only two things in mind – Bibimbap and Korean Fried Chicken. Oh, they were so good. Try them some time. 😉

What to do with the rest of the hot pepper paste? Hello again, Google!

In this recipe, I used beef (the source recipe calls for pork). The taste was a perfect balance between spicy and sweet! I perfectly paired this with sweet-pickled sliced cucumber and onions. Oh so so good! Of course, best with white rice.

C’mon… tell me you love this and will make this soon! 😀

I am taking this at this week’s Fiesta Friday # 149 with our dear Angie and lovely co-hosts Aunt Juju and Sandhya.

Spicy Korean Beef Stir-Fry


  • 500g beef, sliced into thin strips , washed and drained
  • 1 tbsp oil
  • 2 clove garlic, minced
  • 1 onion, sliced
  • Spring onions, for garnish
  • Rice, to serve


  • ½ cup pear, grated
  • ¼ cup onion, grated
  • ½ tsp fresh ginger, minced or finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp sesame oil
  • 3 tbsp gochujang


  1. In a bowl, combine all ingredients for marinade.
  2. Add in beef and mix to incorporate the marinade.
  3. Keep in the fridge to marinate for at least 30 minutes or overnight.
  4. To cook, in a non-stick wok or skillet over high heat, add in oil.
  5. Saute garlic and onion and cook until fragrant.
  6. Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
  7. Serve with white rice. Garnish with sliced spring onions.

Source recipe: RecipeTin Eats

Have a droolicious day! 😉


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33 thoughts on “Spicy Korean Beef Stir-Fry

  1. I tend to shy away from stir fries. I’ve burned far too many to mention. I keep trying, however, and yours here looks like a likely candidate for my next attempt. No doubt, with that marinade, it’s a tasty dish but best of all, there aren’t 10 ingredients to be fried at varying times with the protein. That’s where my dishes go awry. With its simplicity, your recipe gives me hope. One day I may even try to fry a veg or two. 🙂 Thanks for sharing.

    1. I hate stir-fry dishes where you’ll coat the beef slices with cornstarch and cook them like that. I tend to undercook the beef. This one worked on me, I am hoping this will work for you, too. Please let me know. Thanks, John! 🙂

  2. This made me laugh, I do exactly the same, see an ingredient and no idea what it is or what to do with it and get madly excited! Normally works out okay in the end and YES! Thank heavens for Google…and pages like yours 😉

  3. Wow!! That looks delicious – I’d say you’re quite the creative cook! Thanks for sharing on the What’s for Dinner link up!

  4. I always enjoy a good stir-fry and it looks like I have to look up what is gochujang. You can just look at my blog and see all of the different recipes I have posted (you too) and of course always served with rice. Thanks for partying with us Jhuls and sharing this Korean stir-fry. Happy FF!

  5. Absolutely crave Korean food. I had a Korean painting teacher, when I was learning “The Four Gentlemen” of Asian style painting. At the end of classes, we went to his apartment for a traditional Korean made by his wife. It was one of the most memorable meals I ever had. Thanks for sharing this meal.

    1. I would love to try Korean food from a Korean person or from a restaurant. I think that makes it more authentic! Glad you had some! 🙂 Thanks for swinging by.

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