Korean Bokkum Gochujang Chili Beef

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #37798

November 21, 2021



"My sister chris is going to be using monk fruit sugar Serve with rice and several salads"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (37.4 g)
  • Calories 151.9
  • Total Fat - 14 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 12.7 mg
  • Sodium - 62 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 2.6 g
  • Protein - 2.7 g
  • Calcium - 10.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step 1

Partially freeze the beef for easier slicing

Step 2

Thin slice the beef then fine chop (mince).

Step 3

Smash garlic .

Step 4

Peel the ginger with edge of a spoon.and thin slice the ginger, then fine chop (mince)

Step 5

Lightly coat a pan with cooking oil then heat over high heat.

Step 6

Add beef ,ginger and garlic, and cook just until browned, stirring often.

Step 7

Reduce heat to medium and add the gochujang and rice wine.

Step 8

Mix well and cook for about two minutes.

Step 9

Remove from heat and let cool.

Step 10

Thin with water to desired constancy then add the rest of the ingredients.

Step 11

Mix well and let stand for about 10 minutes.

Tips & Variations


No special items needed.

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