Once you make this gouchujang sauce you can never go back!
Serve with some hot fluffy jasmine rice and steamed green vegetables of choice or sesame pickled cucumbers.
Ingredients
800g beef rump
3 tablespoons corn starch
1/2 teaspoon salt & pepper
1 tablespoon vegetable oil
1/3 cup soy sauce
1 1/2 tablespoons gochujang paste (double if you like it HOT)
3 tablespoons brown sugar
1/4 cup beef broth
1 tablespoon rice wine vinegar
2 tablespoons minced garlic
3cm nob of fresh ginger
Method
Remove any excess fat from the beef and slice into thin strips. Place the beef strips into a bowl, add 2 tablespoons of the cornstarch, salt and pepper to the bowl and mix well.
Heat the oil in a pan over a medium-high heat. Sear the beef in batches until just browned (about 30 seconds on each side), placing aside to rest.
Make the sauce by adding to a pot the soy sauce, gouchujang paste, sugar, vinegar, broth and garlic. Peel and grate the ginger into the liquids and whisk together to combine.
Place over a medium-low heat and bring to a simmer.
Mix 1 tablespoon of cornstarch with 1 tablespoon of water then add to the pot, mixing and continuing to simmer until the sauce thickens up.
Toss the beef through the sauce and serve.
Chanel's Tapas Bar 