Upgrade Your GOCHUJANG! Ground Beef Gochujang and Bibimbap

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Finely chop a quarter of an onion as finely as possible.

Thinly slice 2-3 green onions.

In a nonstick wok or pan, add 4 tablespoons of neutral oil and heat over medium-high heat.

Add the chopped onion, green onions, and 3 tablespoons of minced garlic to the pan and stir for about 4 minutes until softened and starting to brown.

Add 230 grams of ground beef to the pan and cook for about 5-6 minutes, stirring to evaporate as much liquid as possible.

Once the beef is cooked, add 1 tablespoon of soy sauce, 1.5 tablespoons of sugar, and stir for about 2 minutes.

For an extra flavor boost, add 1 tablespoon of Korean beef stock powder and mix well.

Reduce the heat to low and add 1 cup of gochujang, stirring for about 2 minutes.

Add 1/2 cup of water and stir for 2-3 minutes until well combined.

Add 1/2 tablespoon of toasted sesame oil and simmer for 1 more minute until bubbles appear in the middle.

Turn off the heat and let the mixture sit for 1-2 minutes to prevent burning.

Transfer the gochujang mixture to an airtight container and store in the fridge for up to a month.

For bibimbap, slice any vegetables you have; today, use 1/2 onion, 80 grams of carrot, 3 shiitake mushrooms, and 80 grams of zucchini.

In a pan, add 1/2 tablespoon of oil and heat over medium-low heat.

Cook each vegetable one by one with a pinch of salt for 2-3 minutes or until softened, then remove from the pan and set aside.

To assemble, place rice in a bowl and top with half of the cooked vegetables.

Optionally, add fresh micro greens on top and finish with a sunny side up egg and 1 teaspoon of toasted sesame oil.

Cooking Techniques

Equipment Needed

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Dietary

Allergens