Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Spicy Korean Beef with Green Onion
A vibrant and fiery Korean-inspired dish featuring tender beef strips coated in a bold spicy sauce and topped with fresh green onions and chili peppers. This quick stir-fry delivers authentic Korean flavors with a perfect balance of heat and savory umami.
27 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour1/10
Umami8/10
Spicy7/10
🥄 Texture
Thinly sliced beef seared quickly gives tender, slightly chewy slices with a caramelized exterior. The glossy gochujang-based sauce coats the meat, while crisp green onion and sesame seeds add fresh crunch and light nuttiness.
👃 Aroma
Savory, garlicky and slightly smoky from the seared beef, with a pronounced fermented chili scent from the gochujang. A finishing drizzle of sesame oil adds warm, toasty notes and a bright green onion perfume.
🍷 Pairs Well With
A cold, crisp Korean lager (or a light pilsner) to cut the heat and refresh the palate; alternatively an off-dry Riesling or chilled soju works well with the spicy-sweet flavors.
🥗 Side Dishes
Steamed white rice to balance bold flavors; kimchi or quick-pickled cucumbers for acidity and crunch; other banchan like seasoned spinach (sigeumchi namul) or pickled radish complete the meal.
Ingredients(11 items)
- 11.5 pounds beef (ribeye or sirloin, thinly sliced)
- 21 cup green onion (cut into 2-inch pieces)
- 33 medium chili peppers (sliced into rings)
- 41/2 cup spicy sauce (gochujang-based or Korean chili paste sauce)
- 52 tablespoons vegetable oil
- 61 tablespoon sesame oil
- 72 cloves garlic (minced)
- 81 tablespoon soy sauce
- 91 teaspoon sugar
- 101/2 teaspoon black pepper
- 111 tablespoon sesame seeds (for garnish)
Nutrition Information(per serving)
385
Calories
38.2g
Protein
8.7g
Carbs
22.5g
Fat
Instructions
- 1
Pat the beef dry with paper towels and season lightly with black pepper and salt.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
- 3
Working in batches, sear the beef slices for 1-2 minutes per side until browned. Transfer to a plate and set aside.
- 4
Add the remaining tablespoon of vegetable oil to the wok and reduce heat to medium-high.
- 5
Add minced garlic and cook for 30 seconds until fragrant.
- 6
Pour in the spicy sauce and stir well, cooking for 1 minute to warm through.
- 7
Add the cooked beef back to the wok and toss to coat evenly with the sauce.
- 8
Stir in the soy sauce and sugar, mixing thoroughly for 1-2 minutes.
- 9
Add the sliced chili peppers and cook for another minute, stirring constantly.
- 10
Remove from heat and drizzle with sesame oil.
- 11
Fold in the green onion pieces gently, reserving some for garnish.
- 12
Transfer to a serving plate and top with remaining fresh green onion and sesame seeds.
- 13
Serve immediately while hot, optionally with steamed rice.
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