Spicy Gochujang Beef Bulgogi-Style

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This source uses an unusually spicy quarter cup of “Korean pepper,” apparently gochujang paste, alongside a half cup of soy sauce for 500 grams of beef. Spell out the ingredient and note the strong, salty flavor so cooks can adjust the chili paste for their heat tolerance. Slice beef thinly across the grain while it is partly chilled. Mix the marinade and refrigerate the coated slices for an hour or two, then drain briefly before frying in a hot, wide pan. Work in batches so the beef browns instead of steaming in its marinade. Cook the beef through, keep the marinade that touched raw meat out of the serving bowl, and add sesame and herbs just before eating.

Recipe card

Spicy Gochujang Beef Bulgogi-Style

Thin beef slices in a soy, ginger, garlic, sesame and gochujang marinade.

Prep 20 minCook 15 minTotal 125 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, wide skillet, tongs

Ingredients

500 g thinly sliced beef 0.5 cup soy sauce 0.25 cup gochujang chili paste, source “Korean pepper” 3 tbsp brown sugar 2 tbsp sesame oil 4 cloves garlic, minced 1 tbsp fresh ginger, grated 2 tbsp rice vinegar 2 tbsp olive oil for cooking to finish sesame seeds and chopped herbs

Instructions

1. Mix marinade

   Whisk soy, gochujang, sugar, sesame oil, garlic, ginger and vinegar.

2. Marinate

   Coat thin beef and refrigerate covered 1–2 hours.

3. Heat skillet

   Heat a wide pan with a little cooking oil and lift beef from marinade.

4. Brown

   Cook beef in small batches over medium-high heat until browned and fully cooked; discard raw-meat marinade.

5. Serve

   Scatter sesame and herbs over beef and serve hot.

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How to tell when it is ready

Thin beef slices browned and cooked through.

Tips

• Slice beef thinly.
• Taste paste for heat.
• Cook in batches.
• Discard used marinade.

Troubleshooting

• If pan fills with liquid, cook smaller batches.
• If marinade burns, reduce heat slightly.

Substitutions

• Use a comparable Korean gochujang paste rather than raw pepper.
• Use a tender thin-slicing beef cut.

Variations

• Use less gochujang for a milder marinade.
• Add thin sliced onion to the skillet.

Serving suggestions

• Serve over rice.
• Add cucumber slices.
• Offer lettuce leaves.
• Sprinkle sesame seeds.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate cooked beef up to 3 days; reheat until hot.

Food safety

Marinate under refrigeration and never reuse raw-beef marinade without fully boiling it.

Frequently asked questions

Is this mild bulgogi?

No. The source includes a generous amount of spicy gochujang; use less if preferred.

How should I store spicy gochujang beef bulgogi-style?

Refrigerate cooked beef up to 3 days; reheat until hot.

Bring the browned beef to the table while hot.