Korean Gochujang Beef

Ingredients

• •1 lb Beef ribeye
• •3 tbsp Gochujang
• •2 tbsp Soy sauce
• •1 tbsp Sesame oil
• •1 tbsp Brown sugar
• •4 cloves Garlic
• •1 tbsp Ginger
• •3 stalks Green onions
• •1 tbsp Sesame seeds
• •2 tbsp Vegetable oil

Instructions

1. 1

   Slice beef thinly against the grain.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

2. 2

   Mix gochujang, soy sauce, sesame oil, brown sugar, minced garlic and ginger.

   💡 Very high heat to develop deep browning. Do not move the protein until it releases naturally.

3. 3

   Toss beef in marinade. Refrigerate for at least 30 minutes.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

4. 4

   Heat oil in a wok over high heat.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

5. 5

   Add beef in single layer. Don't crowd - work in batches.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

6. 6

   Stir-fry 2-3 minutes until caramelized but still tender.

   💡 High heat with small amount of fat. Ingredients should sizzle but not steam.

7. 7

   Continue cooking until sauce clings to the beef.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

8. 8

   Garnish with green onions and sesame seeds.

   💡 Cook until translucent but not browned for base. Caramelize for sweetness.