Description
Discover the perfect balance of sweet, savory, and spicy in this Caramelized Korean Steak in Creamy Gochujang Sauce over Spicy Rice dish. The tender, caramelized steak is coated in a rich, creamy gochujang-based sauce, creating a mouthwatering meal that’s ready in just 30 minutes.
Ingredients
– 1 lb flank steak, thinly sliced
– 2 tbsp gochujang (Korean red chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tbsp grated ginger
– 1 cup uncooked short-grain rice
– 1 tsp sesame oil
– 1 tsp red pepper flakes
– 1/2 cup heavy cream
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish
Instructions
1. – Cook the rice according to package instructions. Stir in the sesame oil and red pepper flakes. Set aside.
2. – In a large skillet, sear the steak over high heat until caramelized, about 2-3 minutes per side. Remove from the pan and set aside.
3. – In the same pan, combine the gochujang, soy sauce, brown sugar, garlic, and ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
4. – Reduce heat to medium-low and stir in the heavy cream. Simmer for 2-3 minutes, until the sauce thickens slightly.
5. – Add the seared steak back to the pan and toss to coat in the creamy gochujang sauce.
6. – Serve the Caramelized Korean Steak in Creamy Gochujang Sauce over the spicy rice. Garnish with chopped green onions and sesame seeds.
Notes
This dish can be easily customized to suit your preferences. Adjust the amount of gochujang or red pepper flakes to control the heat level. You can also substitute flank steak with other thin-cut beef varieties, such as skirt steak or hanger steak.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: Korean