I made some Beef Gochujang to go with my Bibimbap.
Gochujang is fermented Korean red pepper paste, and has an unique flavour being spicy, salty and sort of sweet at the same time. It is often used on its own or added as an ingredient, but you can also make sauces with it.
Beef Gochujang (yak go chu jang) is one of the easiest, it is basically minced beef mixed with Gochujang and a few other ingredients. It’s so simple to make, plus it keeps well, either store it in the fridge for a week or two (I have heard it keeps up to 2 months!) or do as I and make a big batch to freeze in small portions .
It’s a great sauce to use on Bibimbap, on salad wraps, or even on it’s own with plain rice! You can also make a vegetarian version with mushrooms, and I suppose also with tofu, but I have not tried that.
- dice 1 medium onion and fry in sauce pan with 1 table spoon vegetable oil until soft
- add 200 gr of lean minced beef and fry until almost cooked
- add 1-2 gloves of garlic, minced and about 1 inch of fresh ginger grated, and fry a few more minutes until the beef is fully cooked
- add 5-6 tablespoons of gochujang and stir well and often.
- season with 1 table spoon each of soy sauce, sesame oil and honey and a pinch of salt/pepper. You can substitute honey with sugar but preferable brown sugar. Stir well and often.
- Taste and add some more of the seasoning according to your personal taste.
Just before serving, you could also add some sesame seeds, spring onion or pine nuts to it!