This meal is extremely simple. My daughter and I cooked it very quickly for dinner tonight. We even created our own gochujang chili paste using ¼ cup gochugaru flakes, ⅓ cup beef broth, 2 Tbsp honey, 3 Tbsp red miso, 1 ½ Tbsp beer, ½ tsp rice vinegar, and ¼ tsp salt. I will definitely be using some of the excess paste for future dishes. Gochujang is a savory, sweet sauce commonly used in Korean cooking. My wife has been making a variation of Roy Choy’s kimchi so we have had an excess of the gochugaru flakes around.
I would even consider slathering steaks with the gochujang paste for the grill. It is already spicy, tangy, smoky, and sweet. You can serve this dish over rice or noodles. The sauce was so good that we went back for seconds with just noodles and the sauce. Enjoy!
Serving Size: 3-4
Time to make: 1 hour
Also works with: Any game meat steaks
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