Gochujang Beef Steaks
Prep time
Cook time
Total time
Inactive time: At least 1 hour 30 mins
(At least 1 hour to marinate, 30 mins to bring the steaks back to room temperature)
Yield: Serves 2
  • 2 cloves garlic, peeled and crushed (or minced)
  • 2 tablespoons gochujang
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 teaspoon sugar
  • 300 grams beef steaks (4¼-inch pieces)
  • 1 to 2 tablespoons canola oil
  1. Mix garlic, gochujang, sake, mirin and sugar in a mixing bowl. Add in the beef steaks and mix well until the beef steaks are coated. Cover and leave it in the refrigerator to marinate for at least 1 hour, up to 8 hours.
  2. Remove the steaks 30 minutes from the refrigerator before cooking to let them come to room temperature. (During this time you can whip up your salad.)
  3. Heat oil in frying pan over high heat until hot. Add in the steaks in a single layer and cook for about 2 minutes on each side for medium. Discard any remaining marinade.
  4. Let the steaks rest for 5 minutes and serve immediately with salad.
Naggy Notes
- If you don't have mirin, substitute with sake and increase the amount of sugar by one more teaspoon

- You can use pork chops, pork slices or beef slices as well.

- Freezer Meal: After combining the meat and the marinade together, transfer them into one ziploc bag, or two if you are making individual portions. Label the ziploc bag and freeze it until needed. Thaw either in the refrigerator overnight or place the ziploc bag, still sealed, in a bowl of water for quick thawing. Proceed with the rest of the Steps.

- Adapted from Bon Appetit
Recipe by Foodie Baker at https://www.foodiebaker.com/gochujang-beef-steaks/