Korean•quick

Yakgochujang (Fried Gochujang)

Aaron and Claire recipe - undefined

Ingredients

Quantities are shown as originally provided.

1/4 yellow onion
2-3 green onions
4 tbsp neutral-tasting oil (such as vegetable, grapeseed, canola oil, etc.)
3 tbsp minced garlic
1/2 lb (230g) ground beef (or ground pork, chicken, canned tuna, shiitake mushrooms, etc.)
1 tbsp soy sauce
1.5 tbsp sugar
1 tbsp Korean beef stock powder (dasida)
1 cup (320g) Korean chili paste (gochujang)
1/2 cup (120ml) water
1/2 tbsp toasted sesame oil

1
Finely dice the onion. Thinly slice the green onions.
2
In a nonstick wok (or pan), heat the oil (4 tbsp) over medium-high heat. Once it gets nice and hot, add the onion, green onions, and minced garlic. Saute for 4 minutes or until they start to go brown.
3
Add the ground beef. Break up the beef. Cook for 5 to 6 minutes. Make sure you keep stirring it and toss it around until most of the liquid has evaporated.
4
Add the soy sauce, sugar, and Korean beef stock powder. Give it a good stir for 2 minutes.
5
Reduce the heat to low. Add 1 cup Korean chili paste and give it a good stir for 2 minutes. Add 1/2 cup (120ml) water and stir around for 2 to 3 minutes.
6
Add the sesame oil and simmer for another 1 minute. Once you can see the bubbles in the middle, turn the heat off. Give it a good stir for 1 to 2 minutes to prevent your gochujang from burning.