Lee Hye-jung's Hambak Steak Yakgochujang
A super simple yakgochujang made by mashing leftover hambak steak and stir-frying it with gochujang for a savory, deep umami flavor
Ingredients needed 4 servings
Recipe
Cooking tips
- Gochujang is sensitive to heat and can burn easily, so be sure to stir-fry over medium-low heat while stirring continuously.
- Wipe the rim of the storage container clean so that no food sticks to it, which helps prevent mold and allows longer storage.
- It can be used as a seasoning paste for various dishes such as bibimbap, lettuce wraps, ssambap, and rice wrapped in seaweed.
Recommended for
- Those who want to transform leftover frozen hambak steak in the fridge into a unique side dish.
- Those who want to easily make a spicy-sweet all-purpose yakgochujang to accompany ssambap or bibimbap.
- Those looking for a simple, long-lasting basic side dish that can be made quickly and stored.
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