AI-generated imageKorean Yak-Gochujang: Beef and Pine Nut Fried Chili Paste (12 Sides)
Yak-gochujang is a cooked Korean condiment of gochujang, beef, honey and pine nuts, served in small amounts with rice or lettuce wraps. It differs from mixed ssamjang. This easier home variant uses ground beef in place of the source's finely diced steak.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Measure 1 cup gochujang, 1/4 cup honey and optional 1/2 cup pine nuts. Mince three garlic cloves and keep the ground beef chilled until cooking.
- 02
Heat 2 tsp sesame oil with garlic over medium heat, add 225 g ground beef and pepper, and break up lumps while cooking. Fully cook the ground beef to at least 71°C internally.
- 03
Reduce heat to low; add gochujang, honey and optional pine nuts. Stir for roughly five minutes until thick and glossy, scraping the bottom. Add up to 1 tbsp water gradually if overly thick.
- 04
Turn off the heat, stir in the remaining 2 tsp sesame oil and let cool slightly. Serve a little at a time with rice or lettuce wraps.
- 05
Divide leftovers into clean shallow containers and refrigerate within two hours. Because this contains cooked meat, it is not a shelf-stable condiment: use within 3–4 days or portion and freeze.
Helpful source links
Before you cook
Check soy/wheat in gochujang, sesame and optional pine nuts. Cook ground beef to 71°C. This meat-containing condiment is not shelf-stable: refrigerate within two hours at 4°C or colder, use within 3–4 days or freeze portions, and reheat to 74°C. Do not feed honey to infants under 12 months.
Allergens: 대두(고추장) / soy (gochujang) / 大豆（コチュジャン）, 밀(고추장 제품에 따라) / wheat may be present in gochujang / コチュジャンに小麦を含む場合あり, 참깨(참기름) / sesame / ごま, 잣(선택) / pine nuts optional / 松の実（任意）
Image & source credits
AI-generated image.
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