Kim Dae-seok's Beef and Soybean Paste Stir-Fry

Name: Kim Dae-seok's Beef and Soybean Paste Stir-Fry
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: ground beef (with fat) 100g; green onion (white part) 0.5 stalk; green chili pepper 3 pieces; vegetable oil 1 swirl; minced garlic 1 spoon; soybean paste 5 spoons; water 3 spoons; brown sugar 1/3 spoon; toasted sesame seeds a little; sesame oil a little (optional)

Ground beef with fat stir-fried in spicy green onion oil, then simmered gently with soybean paste and water to create a versatile, all-purpose side sauce perfect for any meal.

15 min Difficulty Easy Sauces & basics

Main ingredients

beefsoybean pastegreen oniongreen chili pepper

Ingredients needed 4 servings

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soybean paste 5 spoons

water 3 spoons

brown sugar 1/3 spoon

toasted sesame seeds a little

sesame oil a little (optional)

Recipe

Cut the white part of the green onion in half and finely chop it. Finely mince the green chili peppers to prepare the cooking vegetables.
Place the ground beef with fat (100g) into a dry pan. Add vegetable oil in a circular motion, then turn on the gas stove.
Once the pan begins to heat up, reduce the flame to medium and slowly stir-fry the beef until it becomes crumbly, being careful not to burn it.
When the beef is partially cooked, add the chopped green onion and green chili peppers, and continue stir-frying for about 1 minute and 30 seconds to allow the green onion oil and chili’s spicy aroma to fully infuse into the meat.
Once the green onion and chili have lost their raw freshness, add minced garlic (1 spoon) to lightly enhance the fragrance and stir together.
Add prepared soybean paste (5 spoons) and water (3 spoons) to help with mixing, then maintain medium heat and stir evenly.
Lower the flame to medium-low and simmer gently for about 3 minutes, stirring continuously to evaporate moisture and mellow out the saltiness while bringing out the rich, nutty flavor.
When the soybean paste has reached the desired consistency—neither too wet nor too dry—add brown sugar (1/3 spoon) to deepen the umami and soften the saltiness.
Turn off the heat, sprinkle with toasted sesame seeds to finish. For immediate serving, drizzle with a little sesame oil; for long-term storage, omit sesame oil and let cool completely before refrigerating.

Chop green onion and green chili pepper finely. In a pan, add ground beef and vegetable oil, then stir-fry slowly over medium heat.
Once the beef is cooked through, add green onion, green chili pepper, and minced garlic one after another, stirring to release their aromas.
Add soybean paste and water, then simmer over medium-low heat for 3 minutes. Finish by adding brown sugar and toasted sesame seeds, stirring to evaporate excess moisture.

Cooking tips

Avoid high heat when stir-frying beef, as it will only burn the outside while making the inside tough. Use medium heat to allow the juices to gently spread and develop a tender texture.
Adding a small amount of water when incorporating soybean paste helps prevent it from becoming too thick, ensuring it blends smoothly with the meat and vegetables without separating.
Simmer the soybean paste over medium-low heat for at least 3 minutes to eliminate its raw, pungent smell and sharp saltiness, allowing its deep, complex flavor to fully develop.
For long-term storage as a base side dish, skip sesame oil and only use toasted sesame seeds to cool down. This prevents rancidity and makes it more suitable for refrigeration.

Recommended for

Those seeking a rich, spicy premium dipping sauce to pair with fresh lettuce or blanched cabbage.
People looking for a hearty, satisfying beef side dish that pairs perfectly with plain white rice, especially when appetite is low.
Individuals who want a versatile soybean paste base made in bulk and stored in the fridge for repeated use.

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Kim Dae-seok's Beef and Soybean Paste Stir-Fry

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Ingredients needed 🛒4 servings