¼ cup soy sauce
2 cloves garlic
2 tbls. sesame oil
1 tbl. finely chopped or grated ginger
1 tbl. toasted sesame seeds
2 tsps. honey
2 scallions, chopped
2 tsps. gochujang paste (Recipe below or use the fabulous stuff from a jar)
1½ lbs. sirloin, sliced into thin strips (or buy it in strips)
Whisk together all
the ingredients, except meat, in a large glass bowl. Add the beef and turn to
coat. Cover and marinate in fridge for at least 1 hour or overnight.
Oil a stove top grill pan or spray a nonstick pan with nonstick spray and place on medium heat. Remove beef from marinade and cook for 3 minutes on the first side or until nicely browned on the edges and 1 or 2 minutes on the other. Serve immediately or set aside to be added to the Bibimbap.My Gochujang
Based on Homemade Gochujang
½ cup water
1¼ cups brown sugar
½ cup white miso
2 tbls. chili powder, from the supermarket (Korean chili powder will make the sauce hotter and much redder. Use it if you prefer.)
½ tsp. cayenne
½ tsp. chili pepper flakes
½ tsp. dry sherry
½ tsp. rice vinegar
Over medium heat, stir together the water and brown sugar until completely dissolved. Stir in the miso until the mixture is smooth. A fork will help to break down the miso.
Add chili powder, cayenne and chili flakes and stir over low heat for 3 minutes. The mixture should be simmering gently. Take it off the heat and put the uncovered pot on the counter until it cools to about 100°F, or slightly warm to the touch.
Stir in the sherry and rice vinegar and let cool completely. Pour into a jar, cover and refrigerate.