Kimchi Beef Stir Fry Recipe
This kimchi beef stir fry cooks in one pan in under 30 minutes. Thinly sliced beef and tangy kimchi tossed in a spicy-sweet gochujang sauce.
Servings: 2
Equipment
Ingredients
- 16 oz thinly sliced beef
- Neutral oil for cooking
- 1/2 onion thinly sliced
- 4 scallions cut into half-inch pieces, whites and greens separated
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 1 cup kimchi roughly chopped
For the Sauce:
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 2 tbsp soju optional
Optional Garnish:
- Sesame seeds
- Steamed rice
Instructions
- Thinly slice the onion and cut the scallions into half-inch pieces, keeping the whites and greens separate.
- Heat a pan over medium-high heat with a bit of oil. Add the thinly sliced beef and cook until mostly cooked through, then remove it from the pan and set aside.
- In the same pan, add the sliced onion, scallion whites, garlic, ginger, and kimchi. Cook until the mixture becomes fragrant and the onion has softened.
- Return the beef to the pan along with the gochujang, soy sauce, sesame oil, sugar, rice vinegar, and soju if using. Mix until the sauce slightly thickens and coats everything.
- Add the scallion greens and cook just until wilted.
- Serve over a fresh bowl of rice, or eat it as is.
Video
Notes
- Use well-fermented kimchi. Older, tangier kimchi brings way more depth and complexity than fresh kimchi.
- Don't skip the kimchi juice. A splash of the brine from the jar adds an extra punch of tangy, umami flavor to the sauce.
- Let the kimchi caramelize a bit. Give it a few extra minutes alone in the pan to char the edges and deepen its flavor.
- Mix the sauce ahead of time. Stir-frying moves fast, so having everything pre-mixed means you can pour and toss without scrambling mid-cook.
Nutrition
Calories: 610kcal | Carbohydrates: 26g | Protein: 46g | Fat: 35g