Gochujang Glazed Kkotsal — Korean Beef
Tender boneless short ribs glazed with a spicy-sweet gochujang sauce and seared until caramelized. Ready in 20 minutes and screams restaurant-quality.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 42g
Ingredients
- 1 lb boneless short ribs (kkotsal), thinly sliced (about 1/4 inch)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp sesame oil
Instructions
- 1
Whisk gochujang, soy sauce, honey, garlic, and sesame oil in a small bowl until smooth.
- 2
Heat a large skillet over medium-high until it shimmers. Working in two batches, sear beef 60 seconds per side without stirring.
- 3
Return all beef to the skillet. Pour the sauce over and toss to coat evenly.
- 4
Cook over medium heat, stirring occasionally, until sauce reduces and beef is glossy and caramelized, about 5 minutes.
- 5
Serve immediately while the glaze is still hot and sticky.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel preferred)
- small mixing bowl
- whisk
- tongs or spatula
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