Korean Spicy Beef Recipes

Steps:

• Place flank steak slices in a shallow dish.
• Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
• Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

Steps:

• In a small mixing bowl, stir together the brown sugar, vinegar, soy sauce, ginger, crushed peppers, and black pepper. Set aside. Heat a large skillet over medium heat; add sesame oil and swirl around to coat. Add the ground beef and stir and cook just until no longer pink, then add the garlic and cook until meat is done. Drain off excess fat. Reduce heat to medium-low and add the reserved soy sauce mixture, stirring to coat the meat. Simmer and stir for a few minutes to blend the flavors and slightly thicken the sauce. Serve over hot rice and garnish top with green onions. NOTE: Instead of chopping the ground beef up as it cooked, I roughly shaped the raw beef into a log then wrapped in foil and partially froze it for a couple of hours, then sliced it off in irregular pieces before cooking.

Steps:

• In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
• Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
• Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
• Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

Steps:

• In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
• Combine seasoning sauce and set aside.
• Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
• Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
• In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
• Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.