Gochujang Beef

Ingredience

•⁠2 tablespoons neutral oil, divided

•⁠1 pound ground beef, 90/10

•⁠1 yellow onion, peeled and sliced into half-moons

•⁠2 tablespoons low-sodium soy sauce

•⁠1 tablespoon rice vinegar

•⁠1 tablespoons brown sugar (originally 2)

•⁠2 tablespoons gochujang

•⁠1 tablespoons gochugaru (divided, see note*)

•⁠1 teaspoon minced ginger

•⁠1 teaspoon sesame oil

•⁠¼ cup water

•⁠Salt, to taste

Pokyny

1.⁠ Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the beef and cook, breaking it up as it cooks for 10 minutes. Add the onion and cook for 5-6 minutes until softened. Season lightly with salt.

2.⁠ Add the soy sauce, rice wine, brown sugar, gochujang, 1 tablespoon gochugaru, minced ginger, and sesame oil. Pour in ¼ cup water and bring to a boil. Reduce heat. Simmer over low heat for 15–20 minutes. Add more water as needed if it evaporates too quickly. Taste and adjust the seasonings to your preference.

*Note: Gochugaru may be less spicy than crushed red pepper flakes depending on the brand. Do not substitute at a 1:1 ratio. If using crushed red pepper flakes, simply add to taste.