Raymon Kim's Beef Stir-Fry Gochujang

Cooking tips 💡

• Blanching the beef beforehand prevents the fat from turning white and solidifying when cooled, ensuring a cleaner eating experience.
• When blanching, break up the beef as much as possible with utensils to avoid clumping and achieve a consistent texture.
• Once finished, cool the sauce completely before portioning into containers. It can be stored in the refrigerator for up to 15 days.
• Adding a small amount of doenjang while cooking helps eliminate its sharp bitterness and enhances the sauce with a rich, umami-packed depth similar to a thick soy-based sauce.

Recommended for 🙋

• ⭐Those seeking a hearty side dish that can be made once and enjoyed for weeks.
• ⭐People needing a versatile condiment for bibimbap or bibim guksu.
• ⭐Anyone wanting to make a clean-tasting, savory-rich gochujang sauce without any beef aftertaste.