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Gochujang Beef
📍 Korea
Korean-style beef in spicy gochujang sauce made from fermented chili paste.
Beef set ablaze with Korea’s fermented chili paste.
The ritual
Gochujang Beef
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1
Slice the beef
Beef is thinly sliced so it cooks in a flash.
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2
Gochujang paste
The fermented chili paste blends with garlic, sesame and sugar.
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3
Fierce wok
Everything stir-fries fast so the sauce clings to the meat.
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4
Scallion & sesame
Fresh scallion and sesame soften the heat at the finish.
A journey through time
Gochujang Beef
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✦
The art of jang
Koreans have fermented soybean and chili pastes for centuries.
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✦
Red gold
Gochujang matures for months in clay jars under the sun.
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dziś
The taste of K-food
It has become one of Korea’s most recognisable flavours.
Good to know
Fermented heat
Gochujang isn’t just heat — it’s deep umami too.
Sun-aged
Traditionally aged in onggi clay jars.
Made for beef
The sweet-spicy paste balances rich meat beautifully.
See also
Noodle Ninja
