Spicy Korean beef is satisfying because it’s a perfect bowlful of tastes: there’s heat, salt, the umami luxuriousness of tender beef — and a hint of sweetness. The longer you simmer the sauce, the better intensity and the more tender the beef, but if you’re short on time, this is still the recipe for you. Serve these tantalizing flavors over steamed, white rice and a side of lightly steamed broccoli for color and a power boost from one of the world’s healthiest foods.
Korean Beef with Gochujang Sauce Recipe
2 T toasted sesame oil, plus extra for drizzling
1 lb thinly sliced eye of round, cut into 1/2 inch pieces
8 cloves garlic, peeled and minced
3 inch knob of ginger, peeled and minced
1/3 cup Turbinado sugar
Note: Turbinado, a healthier sugar alternative, is raw cane sugar, better known as “sugar in the raw.” It has brown sugar characteristics with a maple notes but is lighter in flavor.
1/3 cup low sodium soy sauce
1/2 cup coconut juice (also called coconut water)
Note: low in calories and fat and packed with fiber, coconut juice is a healthier alternative to fruit sweetners because it’s loaded with vitamins and bioactive enzymes. Find in many packaging options. Here’s one I liked for its low sugar content.
2 T Gochujang sauce (chili garlic paste)
Note: there’s increased availability of Asian foods in larger grocery stores these days. Or visit an Asian grocery in your area and go exploring. If this cute, red-packaged sauce isn’t available, sub with Thai chili garlic sauce.
2 green onions, thinly sliced
2 small heads broccoli, stem ends trimmed, florets divided into 2-inch pieces
Heat sesame oil in large, non-stick skillet or wok over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef to skillet and stir-fry until browned and no longer pink.
Sprinkle Turbinado sugar over beef mixture. Add soy sauce, coconut juice and Gochujang sauce to skillet and stir gently to incorporate ingredients. Bring sauce to boil, and then reduce heat to low and cover. Simmer for at least 30 minutes until sauce has thickened and beef is tender.
Place metal steamer basket in medium pot. Add water to about 1 inch over bottom of basket. Cover pot and bring water to boil over high heat. Add broccoli to steamer basket, cover and cook on medium heat for about 3 minutes, until broccoli is bright green and fork tender.
Serve beef over steamed white rice. Sprinkle green onions over the top and drizzle with toasted sesame oil. Serve broccoli alongside.
Stephanie Davis loves sake, and her husband — well, not so much — but she says that doesn’t mean she has to deny herself a sake indulgence every now and then. Sake should be consumed fresh and doesn’t fare well days after opening. She recently opened a 750mL bottle of sake and with half of it unconsumed, she dreamed up a cocktail! Google has endless ideas for the amateur mixologist, so she liked the ease of this Cherry Sake Cocktail. Use ginger beer instead of ginger ale. It was a home run with Steph’s husband. He asked for another!
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress