If you're craving bold, spicy, and savory flavors, this Gochujang Beef with Sautéed Veggies is about to be your new favorite meal. Packed with tender slices of marinated beef and a vibrant mix of sautéed vegetables, it’s a satisfying, Korean-inspired dish that’s perfect for dinner any night of the week.
Ingredients
For the Beef:
- 3 tbsp gochujang
- 3 tbsp brown sugar
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp chili oil (adjust to taste)
- 1 lb boneless ribeye or skirt steak, thinly sliced into strips against the grain
- ½ yellow onion, peeled and thinly sliced
- 3 scallions, trimmed and thinly sliced on a diagonal
- Salt and pepper, to taste
For the Veggies:
- 3 scallions, trimmed (white and green parts kept separate)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 tsp gochugaru
- 2 tsp neutral oil (for frying)
- ½ yellow onion, peeled and thinly sliced
- 3 medium carrots, peeled and sliced into thick diagonal pieces
- 5 oz baby spinach
- Salt and pepper, to taste
Instructions
- Make the marinade: In a bowl, mix together the gochujang, brown sugar, soy sauce, sesame oil, and chili oil until smooth.
- Prep the beef: Pat the beef dry using paper towels and season lightly with salt and pepper. Add it to the marinade along with the sliced yellow onion and scallions. Toss everything to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Prepare the veggies: Slice the white parts of the scallions thinly, and cut the green parts on a diagonal. Set aside separately.
- Sauté the vegetables: Heat 2 tsp neutral oil in a large skillet or wok over medium heat. Add the sliced onion and white parts of the scallions. Sauté for 2 minutes.
- Add the carrots and cook for 4–5 minutes until they begin to soften.
- Add the spinach, green scallions, gochugaru, sesame oil, and sesame seeds. Stir-fry for another 2 minutes until the spinach wilts. Season with salt and pepper. Remove veggies from pan and keep warm.
- Cook the beef: In the same pan, increase the heat to medium-high. Add the marinated beef and sear for 2–3 minutes per side, working in batches if necessary to avoid overcrowding. Cook until browned and slightly caramelized.
- Serve: Plate the sautéed veggies and top with the sizzling gochujang beef. Garnish with extra scallions or sesame seeds if desired.
Tips for Success
- Freeze the steak for 20 minutes before slicing—it makes cutting thin strips easier.
- Use a cast-iron pan for a better sear and flavor.
- Don’t skip the gochugaru—it adds a signature depth and smoky kick.
- This dish pairs perfectly with steamed jasmine rice or a side of kimchi.
Nutrition (Per Serving – Approximate)
- Calories: 420
- Protein: 28g
- Fat: 24g
- Carbohydrates: 22g
- Sodium: 900mg
Conclusion
Whether you're a gochujang fan or trying Korean flavors for the first time, this Gochujang Beef with Sautéed Veggies brings bold taste and colorful nutrition to your plate. Quick to make and easy to love—give it a try tonight!