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Korean Gochujang Beef Stir-Fry with Sesame, Shiitake and Crispy Rice
Gochujang beef stir-fry cooked with sesame oil, soy sauce, garlic, ginger, mushrooms, spring onions, and honey.
- 500 g beef sirloin or ribeye steak, thinly sliced
- 250 g shiitake mushrooms, fresh
- 4 whole spring onions
- 3 whole garlic cloves, minced
- 15 g ginger, fresh, minced
- 40 g gochujang (Korean red chilli paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 20 g sesame seeds, white
- 600 g cooked jasmine rice
- 10 g honey
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Add to a shopping listHow the shopping list works →- Step 1
Slice beef thinly against the grain (partially freeze for 15 minutes if needed for easier slicing). Pat dry with kitchen paper.
- Step 2
Clean shiitake mushrooms with a damp cloth and slice thickly, discarding stems. Slice spring onions into 3 cm pieces, keeping white and green parts separate.
- Step 3
In a small bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, minced ginger, and honey to form a smooth paste sauce.
- Step 4
Heat 15 ml vegetable oil in a large wok or heavy-bottomed frying pan over high heat until smoking.
- Step 5
Working in two batches to avoid overcrowding, add beef slices and stir-fry for 2-3 minutes per batch until browned on the outside but still slightly pink inside. Transfer to a plate.
- Step 6
Add remaining 15 ml vegetable oil to the wok. Add mushroom slices and stir-fry for 4-5 minutes until golden and tender. Add white parts of spring onions and cook for 1 minute.
- Step 7
Return beef to the wok along with any accumulated juices. Pour in the gochujang sauce and toss everything together over high heat for 2-3 minutes until the beef is coated and the sauce is glossy.
- Step 8
Remove from heat. Stir in green parts of spring onions. Taste and adjust seasoning if needed.
- Step 9
Divide cooked jasmine rice among four bowls. Top with beef stir-fry and sprinkle generously with sesame seeds. Serve immediately.
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