Bokkeum Gochujang (Korean Stir-Fried Gochujang with Beef, 볶음고추장)
My notes for this recipe
Bokkeum gochujang is a stir-fried gochujang sauce made with minced beef. I usually prepare a little extra and keep it in the refrigerator because it is so useful with rice, bibimbap, lunchboxes, or simply as a small spicy side dish.
You do not need bokkeum gochujang to make bibimbap. Many people enjoy bibimbap with plain gochujang, sesame oil, and sometimes a small amount of vinegar or syrup. This beef version simply makes the bowl more savory and filling.
You can sprinkle pine nuts on top before serving. They are optional, but their mild, buttery flavor works very well with the sweet and spicy sauce.
Store bokkeum gochujang in an airtight container in the refrigerator and try to use it within three or four days. Always serve it with a clean spoon so it stays fresh.
How I cook it
Finely dice the onion. Slice the green onion finely.
Heat a pan over medium heat. Add the minced beef and onion, and stir-fry until the beef is no longer pink and the onion becomes soft.
Add the green onion and stir-fry briefly.
Add gochujang, oligodang or rice syrup, and mirin. Mix well and keep stir-frying over medium heat until the sauce becomes a little thicker and glossy.
Turn off the heat. Add sesame oil and a generous amount of sesame seeds, then mix well.
If you like, sprinkle pine nuts on top. Serve warm or cold with rice, bibimbap, or as a spicy Korean sauce.
