Gochujang is a sweet, savoury and spicy Korean condiment made with chilli powder (gochu garu), glutinous rice, fermented soyabeans, salt, and sometimes sweeteners. It can be used in marinades for meat dishes like Bibimbap, stirred into dipping sauces, or used to add a kick to stews or soups
What's in it: garlic, ginger, chilli, sesame, gochujang
| Created by | Spinneys |
| Prep time | 15 minutes |
| Marination time | Overnight |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1002 |
| Fat | 30.2g |
| Saturates | 9g |
| Protein | 37g |
| Carbs | 144.5g |
| Sugars | 13.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFThinly slice the rib eye or sirloin. Halve the shiitake mushrooms. Finely slice the ginger and garlic.
In a medium bowl, place the beef strips, mushrooms, ginger, garlic and the marinade ingredients. Toss to combine. Refrigerate for 1 hour or overnight.
Heat the sesame oil in a large non-stick pan over a medium heat. Sauté the beef and mushrooms for approx. 5-10 minutes or until cooked and slightly caramelised.
Finely slice the cucumbers and julienne the carrots.
Divide the rice between four bowls. Top with the fried beef and mushrooms, cucumber, carrots, kimchi and sprouts.
Fry an egg to your liking and place it in the middle of the bowl.
Serve sprinkled with flaky salt and toasted sesame seeds.
