Stir-Fried Gochujang

Finding myself surrounded with containers of Gochujang, is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt, and not really sure what to do with it all. I was tired of making bibimbap, a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. So I figured I could make the gochujang into a stir fry.

Here are the ingredients needed for this recipe:

  • 2/3 cup Gochugang
  • 1 tsp. honey
  • 1 cup ground pork or beef
  • 1 tsp. sesame oil
  • 3 Tbsp. water

Sauce

  • 1/2 tsp. soy sauce
  • 1 tsp. mirin
  • 1 garlic clove, minced
  • 1 tsp. fresh ginger, minced
  • ground black pepper

Step 1: In a small bowl, combine the ingredients for the sauce; set aside.

Step 2: Rinse the ground meat in cold water.

Step 3: Add the ground meat to the sauce and allow it to marinate for 5 minutes.

Step 4: In a large pan, add the sesame oil over medium heat.

Step 5: Add in the meat and stir well until no more pink is showing.

Step 6: Add in the rest of the ingredients and stir well.

Step 7: Cook for 3 minutes and remove from heat.

Step 8: Serve hot over rice and topped with vegetables. (I found it a bit salty to me, so next time I’m going to add some sugar)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

myTaste.com
%d bloggers like this: