Gochujang Beef Jumulleok
Crispy Korean beef cakes glazed with spicy gochujang-soy sauce. Pan-fried until golden, finished with a sticky-sweet coating and a scatter of sesame seeds.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 26g
Ingredients
- 1 lb ground beef
- 2.5 tbsp gochujang
- 1.5 tbsp soy sauce
- 1 tbsp sugar
- ½ tbsp rice vinegar
- 2 tbsp sesame seeds (white or black)
- 2 stalks scallions (green onion), chopped
Instructions
- 1
Mix ground beef with 0.5 tbsp gochujang and a pinch of salt. Form into 4 oval cakes about 1/2-inch thick.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers. Place cakes in the pan without moving for 3 minutes.
- 3
Flip the cakes. Cook the second side 3 minutes until golden brown and cooked through.
- 4
Stir remaining 2 tbsp gochujang, soy sauce, sugar, and vinegar together. Pour over the cakes and toss to coat.
- 5
Toss over heat for 1 minute until the glaze coats the cakes and looks sticky. The pan should smell fragrant.
- 6
Transfer to a plate. Scatter sesame seeds and scallions over the top. Serve hot.
Tools you’ll need
- large skillet (10-12 inch)
- small bowl for mixing glaze
- wooden spoon or silicone spatula
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