Sogogi Jeyuk (Spicy Korean Beef)
Ingredients
- 600 gBeef sirloin (very thinly sliced)
- 2 tbspgochujang
- 3 tbspKorean soy sauce
- 1 tbspgochugaru
- 1 tbspBrown sugar
- 3 pcGarlic (minced)
- 1 pcYellow onion (sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely chopped)
- 1 tbspSesame oil
- 1 tbspSunflower oil
- 1 tspSesame seed
Method
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.
- 1
Slice the beef very thinly, almost translucent. Always cut against the grain to ensure the meat is tender and melts in your mouth.
- 2
Mix gochujang, soy sauce, gochugaru, brown sugar, and minced garlic. Massage the meat with this paste so the flavors penetrate deeply.
- 3
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
Off the heat, add the sliced green onions, sesame oil, and sesame seeds. The smell of sesame should fill the room immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in an airtight container in the fridge. The spice level intensifies slightly the next day.
