Korean Bokkum Gochujang Chili Beef
Recipe: #37798
November 21, 2021
Categories: Steak, Loin Steak, Korean, Wok/Stir-Fry Gluten-Free, Spicy, more
"My sister chris is going to be using monk fruit sugar Serve with rice and several salads"
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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