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Home Spicy Korean Bulgogi with Gochujang

Spicy Korean Bulgogi with Gochujang

Spicy Korean Beef Quick Main course Weeknight dinner

Bulgogi is proof that spicy food doesn't have to be complicated. Thin strips of beef, a marinade with gochujang and sesame oil, and then seared hard over high heat. For this recipe use the best a frying pan without non-stick coating, because that gives the meat exactly the crispy, caramelized crust that makes this dish so good. Serve with steamed rice and kimchi, and you'll have a meal that sticks with you.

x_ckl_recipe_markerSpicy Korean Bulgogi with Gochujang Korean bulgogi with a spicy gochujang marinade, seared over high heat for the best crust. Perfect for anyone who likes a bit of fire on their plate. How to make spicy Korean bulgogi with gochujang? Main course Korean 3-4 people 15 min 60 min

Slice the beef (entrecôte or ribeye) into thin strips about 3 mm thick. Put the meat in the freezer for 30 minutes so it's easier to slice.
In a bowl, mix the gochujang, soy sauce, sesame oil, garlic, ginger, rice vinegar, sugar and a generous pinch of black pepper. Stir well until you have a smooth marinade.
Add the meat to the marinade and mix everything well. Cover and let marinate in the fridge for at least 30 minutes, preferably an hour or longer.
Heat the frying pan over high heat until it's really hot. Add a splash of neutral oil and cook the meat in small batches. Don't add too much at once, otherwise the meat will steam instead of sear.
Cook each batch for 2 to 3 minutes until golden brown and slightly caramelized. Remove the meat from the pan and keep warm while you cook the rest.
Slice the spring onions into rings and scatter them over the meat. Sprinkle with toasted sesame seeds and serve immediately with steamed rice and kimchi.

Spicy Korean Beef Quick Main course Weeknight dinner 500 g entrecôte or ribeye, thinly sliced 3 tbsp gochujang (Korean chili paste) 2 tbsp soy sauce 1 tbsp sesame oil 3 garlic cloves, finely grated 1 tsp fresh ginger, finely grated 1 tbsp rice vinegar 1 tsp sugar Black pepper to taste 1 tbsp neutral oil (for frying) 3 spring onions 1 tbsp toasted sesame seeds Steamed rice, for serving Kimchi, for serving Frying pan Mixing bowl Garlic press or grater Sharp knife Cutting board Wooden spatula or tongs Frying Pan Without Non-Stick Coating frying-pan-without-non-stick-coating Garlic Press garlic-press Chef's knife chefs-knives Mixing Bowl mixing-bowl Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte with herb butter and roasted garlic mushrooms foodies-entrecote-with-herb-butter-and-roasted-garlic-mushrooms Warm lentil salad with charred halloumi and roasted pepper foodies-warm-lentil-salad-with-charred-halloumi-and-roasted-pepper Warm bistro salad with seared steak and roasted vegetables foodies-warm-bistro-salad-with-seared-steak-and-roasted-vegetables

Recipe

Spicy Korean Bulgogi with Gochujang

Korean bulgogi with a spicy gochujang marinade, seared over high heat for the best crust. Perfect for anyone who likes a bit of fire on their plate.

Course	Main course
Kitchen	Korean
Servings	3-4 people

Preparation time

Preparation time	15 min
Total	60 min

Equipment

Frying pan
Mixing bowl
Garlic press or grater
Sharp knife
Cutting board
Wooden spatula or tongs

Ingredients

500 g entrecôte or ribeye, thinly sliced
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
3 garlic cloves, finely grated
1 tsp fresh ginger, finely grated
1 tbsp rice vinegar
1 tsp sugar
Black pepper to taste
1 tbsp neutral oil (for frying)
3 spring onions
1 tbsp toasted sesame seeds
Steamed rice, for serving
Kimchi, for serving

How to make spicy Korean bulgogi with gochujang?

Slice the beef (entrecôte or ribeye) into thin strips about 3 mm thick. Put the meat in the freezer for 30 minutes so it's easier to slice.
In a bowl, mix the gochujang, soy sauce, sesame oil, garlic, ginger, rice vinegar, sugar and a generous pinch of black pepper. Stir well until you have a smooth marinade.
Add the meat to the marinade and mix everything well. Cover and let marinate in the fridge for at least 30 minutes, preferably an hour or longer.
Heat the frying pan over high heat until it's really hot. Add a splash of neutral oil and cook the meat in small batches. Don't add too much at once, otherwise the meat will steam instead of sear.
Cook each batch for 2 to 3 minutes until golden brown and slightly caramelized. Remove the meat from the pan and keep warm while you cook the rest.
Slice the spring onions into rings and scatter them over the meat. Sprinkle with toasted sesame seeds and serve immediately with steamed rice and kimchi.

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The secret of a good bulgogi is the heat. A pan that heats up quickly and evenly gives the meat exactly the caramelization you want. Cook in small batches and take your time: that way you'll get those nice, slightly crispy edges that make this dish truly delicious.

Want it even spicier? Add an extra spoonful of gochujang or sprinkle some gochugaru (Korean chili flakes) over the meat before serving. Prefer it milder? Halve the gochujang and add a tablespoon of honey for a softer, sweeter flavor. This recipe adapts easily to your heat level.

Related products

Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating

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Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating

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Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating

De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating

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Frying Pan Without Non-Stick Coating

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Mixing Bowl

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