Korean Red Chili Beef
As you may be able to tell by now from my previous posts, I love eating and making all kinds of foods. And I am guessing that you are here because you are the same. My goal with this blog is to not only share delicious recipes with you, but to inspire you to make foods you may have never tried or even heard of before. So whether you have had a dish similar to this Korean Red Chili Beef before or not, I hope this recipe will become a part of your repertoire.
This Red Chili or Gochujang beef is bursting with umami. Each bite of beef is flavored to the core with a sweet and spicy touch. You can serve this with steamed rice and a side of vegetables of your choice. You can even top it with a fried egg for a more filling meal. And of course, this is not limited to beef; chicken or pork are great options as well and you can make it vegan by replacing the meat with firm tofu or eggplant.
Gochujang, the red chili paste, is the key ingredient in this dish and it cannot be replaced. It is savory, spicy but not too hot, and it has a slight sweetness to it. You can find it at Asian stores and in the international section of some grocery stores. It usually comes in a tub and will last a long while (like 2 years) stored in the fridge. And it will probably last forever stored in the freezer. Now you are ready to make this Korean Red Chili Beef!
Korean Red Chili Beef
Ingredients
- 1.5 lbs flank steak or similar sliced thinly
- 1/4 cup red chili paste (gochujang)
- 1/4 cup soy sauce
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 small onion sliced thinly
- 3 scallions chopped
- 3 cloves garlic minced
- 1/2 tbsp ginger
- 1/2 tsp black pepper
- 3 tbsp oil
- sesame seeds for garnish optional
Instructions
- Put beef in a large bowl then add red chili paste, soy sauce, vinegar, sugar, onions, scallions, garlic, ginger and black pepper. Toss until fully coated.
- Cover the bowl and let marinade in the fridge for at least an hour to overnight.
- When ready to cook, heat up oil in a large pan over medium high heat.
- Add the whole mixture into the pan and let it cook until the beef is tender and sauce has thickened a little (about 5 to 7 minutes).
- Serve with steamed rice and a side of vegetables, and garnish with scallions or sesame seeds. Enjoy!
