Sogogi Jeyuk (Spicy Korean Beef)

Thinly sliced beef caramelized in a vibrant, sticky red sauce. The heat from the chili is balanced by the richness of toasted sesame oil and the sweetness of brown sugar.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 447
• Protein: 36 g
• Carbs: 13 g
• Fat: 24 g

Ingredients

• 600 g Beef sirloin ( very thinly sliced )
• 2 tbsp gochujang
• 3 tbsp Korean soy sauce
• 1 tbsp gochugaru
• 1 tbsp Brown sugar
• 3 piece Garlic ( minced )
• 1 piece Yellow onion ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely chopped )
• 1 tbsp Sesame oil
• 1 tbsp Sunflower oil
• 1 tsp Sesame seed

Instructions

1. Beef slicing

   Slice the beef very thinly, almost translucent. Always cut against the grain to ensure the meat is tender and melts in your mouth.

2. Marinating

   Mix gochujang, soy sauce, gochugaru, brown sugar, and minced garlic. Massage the meat with this paste so the flavors penetrate deeply.

3. High heat searing

   Heat sunflower oil in a wok or large pan. Toss in the beef and sliced onion. Sear quickly until the sauce coats every piece and becomes glossy.

4. Finishing

   Off the heat, add the sliced green onions, sesame oil, and sesame seeds. The smell of sesame should fill the room immediately.

Chef's tips

• For perfect slicing, place the meat in the freezer for 20 minutes before cutting.
• The pan must be smoking hot before adding the meat: you want a sear, not a stew.

Storage

Keep for up to 3 days in an airtight container in the fridge. The spice level intensifies slightly the next day.