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Kim Jin-soon's Spicy Beef and Chili Pepper Stir-fry

A sweet and spicy side dish made with ground beef and cheongyang chili peppers, seasoned with cooking wine, Jin-ganjang, oyster sauce, and starch syrup—perfect over rice or wrapped in seaweed.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Thoroughly remove the blood from the beef to avoid any gamey smell and achieve a clean stir-fry.
  • Using a chopper to roughly grind the cheongyang chili peppers can greatly reduce prep time.
  • It tastes even better mixed into freshly cooked warm rice or wrapped in roasted seaweed.

Recommended for

  • Those looking for a practical side dish to keep and eat for 7 days.
  • Those who enjoy a spicy and savory meat stir-fry to accompany rice or seaweed.

Shop ingredients on Coupang(Ad)

Ground beefCheongyang chili peppersLarge green onionCooking wineJin-ganjangMinced garlicOlive oilFermented sand lance sauceOyster sauceStarch syrupPerilla oilToasted sesame seeds

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