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! 😀
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! 😀
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
- In a bowl, combine all ingredients for marinade.
- Add in beef and mix to incorporate the marinade.
- Keep in the fridge to marinate for at least 30 minutes or overnight.
- To cook, in a non-stick wok or skillet over high heat, add in oil.
- Saute garlic and onion and cook until fragrant.
- Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
- Serve with white rice. Garnish with sliced spring onions.
Source recipe: RecipeTin Eats
Have a droolicious day! 😉
I am also sharing this dish at