Description
Discover how to make delicious Sweet and Spicy Gochujang Chicken with this easy recipe. Learn the perfect balance of flavors for a tasty meal!
Ingredients
- 1/3 cup (80 ml) gochujang (Korean hot pepper paste)
- 4 tablespoons (60 ml) reduced sodium soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) agave nectar
- 3 cloves garlic, grated
- 1 to 2 teaspoons (8 ml) sesame oil
- 1 teaspoon (5 ml) grated fresh ginger
- 1 tablespoon (15 ml) vegetable oil
- 2 pounds (900 g) boneless beef, cut into bite-size pieces
- 1 1/2 teaspoons (8 ml) toasted sesame seeds
- 3 tablespoons (45 ml) thinly bias-sliced green onions
- 6 cups (1440 ml) hot cooked rice
Instructions
- Collect all necessary items.
- In a small mixing bowl, combine gochujang, soy sauce, rice vinegar, agave nectar, garlic, sesame oil, and ginger, stirring until well blended.
- Warm the vegetable oil in a wok or large frying pan over medium-high heat. Add half of the beef pieces to the pan; stir-fry until the beef is thoroughly cooked and no longer pink, which should take about 5 minutes.
- Take the beef out of the pan. Repeat the process with the remaining beef. Once all pieces are cooked, return them to the pan.
- Give the sauce a good mix. Pour it into the pan and stir continuously until it becomes thick and bubbly, which should take approximately 3 minutes.
- Sprinkle with toasted sesame seeds and green onions. Serve hot alongside the prepared rice.
Notes
- Marinate the chicken in the sauce for at least 30 minutes before cooking for enhanced flavor.
- Use reduced-sodium soy sauce to lessen the overall saltiness of the dish.
- Toast the sesame seeds in a dry pan briefly before adding for a nuttier flavor.
