Bokkum Gochujang (Sauteed beef chili paste) Recipe hannaone
- 3 1/2 ounces lean beef
- 1 cup gochujang (Korean red pepper paste)
- 5 cloves garlic
- 1 ounce fresh ginger
- 1 tablespoon sugar
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon white (untoasted) sesame seed
- 1 tablespoon toasted sesame seed
- Partially freeze the beef for ease in prep.
- Thin slice the beef then fine chop (mince).
- Thin slice the garlic from top to bottom.
- Peel and thin slice the ginger, then fine chop (mince)
- Lightly coat a pan with cooking oil then heat over high heat.
- Add beef and garlic, and cook just until browned, stirring often.
- Reduce heat to medium and add the gochujang and rice wine.
- Mix well and cook for about two minutes.
- Remove from heat and let cool.
- Thin with water to desired constancy then add the rest of the ingredients.
- Mix well and let stand for about 10 minutes.
- Refrigerate until used.
lean beef, gochujang, garlic, fresh ginger, sugar, rice wine, sesame oil, white
Taken from www.chowhound.com/recipes/bokkum-gochujang-sauteed-beef-chili-paste-13683 (may not work)