Gochujang Beef Steaks

In a few months time, I will be heading back to Singapore for a short visit, and I’m already making a list for the things that I want to bring back, like gochugaru (to make kimchi), soy sauce (sorry Kikkoman, you just taste weird in Chinese dishes), Milo (to replace our depleting stock), the serrated knife (using a steak knife to split cakes is so not fun) and rolling pin (now using a wine bottle as a substitute) that I forgot to bring over…

Gochujang is also one of the things that I’m going to get when I’m back in Singapore as I realised I use it pretty often – it can be added into pasta sauces, stews, marinades… so versatile!

Jump to: Step-by-Step Photos · Recipe

P.S. This is the last scheduled post as I’m on my way back home! Can you believe how time flies? It’s definitely going to be a bittersweet feeling for me. Really looking forward to visiting all your blogs, I know I have a lot of backlog to catch up… see you!

I made these gochujang steaks when I bought the steaks and wanted something different from the usual salt and pepper steaks. Adapting the recipe from Bon Appetit, I marinated the steaks in a a little gochujang, sake, mirin, sugar and garlic, then pan-fry them until they reach desired doneness. While the steaks marinate, I whipped up a simple salad using my current favourite dressing. It’s a minimal-effort, easy peasy and extremely satisfying dinner!

I used 1/4-inch sirloin steaks so they cooked real fast, but you can use flank steaks or tenderloins (whichever is your favorite cut). Pork chop or boneless chicken thighs can also be used.

And if you want something different, you can cut the meat into slices and marinate them. Sauté a lot of onion in a frying pan, add in the meat and thinly sliced cabbage and stir-fry over high heat until everything is cooked – and you have a bulgogi-type of dish to go with rice, yum!

I don’t think you will really need step-by-step photos, but here it is in any case!

Step-by-step Photos
1) Combine the marinade ingredients together.	2) Add in the beef steaks.
3) Turn to coat them in the marinade. Chill for at least 1 hour.	4) Pan-fry / grill the meat until desired doneness.

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Gochujang Beef Steaks

Inactive time: At least 1 hour 30 mins
(At least 1 hour to marinate, 30 mins to bring the steaks back to room temperature)

By Jasline N.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Servings: 0 Serves 2

0.511.523

INGREDIENTS

 

• ▢ 2 cloves garlic, peeled and crushed (or minced)
• ▢ 2 tablespoons gochujang
• ▢ 2 tablespoons sake
• ▢ 2 tablespoons mirin
• ▢ 1 teaspoon sugar
• ▢ 300 grams beef steaks, 4 1/4-inch pieces
• ▢ 1 to 2 tablespoons canola oil

INSTRUCTIONS

• Mix garlic, gochujang, sake, mirin and sugar in a mixing bowl. Add in the beef steaks and mix well until the beef steaks are coated. Cover and leave it in the refrigerator to marinate for at least 1 hour, up to 8 hours.
• Remove the steaks 30 minutes from the refrigerator before cooking to let them come to room temperature. (During this time you can whip up your salad.)
• Heat oil in frying pan over high heat until hot. Add in the steaks in a single layer and cook for about 2 minutes on each side for medium. Discard any remaining marinade.
• Let the steaks rest for 5 minutes and serve immediately with salad.

NOTES

- If you don't have mirin, substitute with sake and increase the amount of sugar by one more teaspoon

- You can use pork chops, pork slices or beef slices as well.

- Freezer Meal: After combining the meat and the marinade together, transfer them into one ziploc bag, or two if you are making individual portions. Label the ziploc bag and freeze it until needed. Thaw either in the refrigerator overnight or place the ziploc bag, still sealed, in a bowl of water for quick thawing. Proceed with the rest of the Steps.

- Adapted from Bon Appetit

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