Looking for a perfect balance of sweet, spicy, and savory flavors? This Sweet and Spicy Korean Beef recipe brings restaurant-quality Korean cuisine right to your kitchen. I’ve perfected this recipe to deliver authentic taste while keeping the ingredients list simple and the cooking process straightforward. Whether you’re new to Korean cooking or a seasoned pro, you’ll love how this dish comes together in under 30 minutes.
Ingredients
- 1½ pounds thinly sliced beef sirloin or ribeye
- ⅓ cup brown sugar
- ½ cup soy sauce (low-sodium preferred)
- 4 cloves garlic, minced
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 inch fresh ginger, grated
- 4 green onions, sliced
- 2 tablespoons toasted sesame seeds
Instructions
- In a large bowl, combine brown sugar, soy sauce, minced garlic, gochugaru, and grated ginger. Mix well until sugar dissolves.
- Add the sliced beef to the marinade and let it sit for 15-20 minutes. Don’t marinate longer than 30 minutes, as the meat can become too salty.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it starts to shimmer.
- Add the marinated beef in batches to avoid overcrowding. Cook each batch for 3-4 minutes until the edges are caramelized and the meat is cooked through.
- Once all meat is cooked, return everything to the pan. Add sesame oil and toss to combine.
- Garnish with sliced green onions and toasted sesame seeds before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6 people
Recipe Notes
- For the best results, freeze the beef for 30 minutes before slicing – this makes it easier to get thin, even cuts.
- Can’t find gochugaru? Start with 1 tablespoon of regular red pepper flakes and adjust to taste.
- The key to perfectly caramelized beef is not overcrowding the pan. Work in batches if necessary.
- Serve over steamed rice or in lettuce wraps for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra texture and flavor, try adding thinly sliced carrots or mushrooms during the cooking process.
- If you prefer less heat, reduce the amount of gochugaru and add a tablespoon of honey for balance.
This Sweet and Spicy Korean Beef is perfect for meal prep and tastes even better the next day as the flavors continue to develop. Pair it with kimchi and steamed vegetables for an authentic Korean meal experience.
Sweet and Spicy Korean Beef
Looking for a perfect balance of sweet, spicy, and savory flavors? This Sweet and Spicy Korean Beef recipe brings restaurant-quality Korean cuisine right to your kitchen. I've perfected this recipe to deliver authentic taste while keeping the ingredients list simple and the cooking process straightforward. Whether you're new to Korean cooking or a seasoned pro, you'll love how this dish comes together in under 30 minutes.
Ingredients
- 1½ pounds thinly sliced beef sirloin or ribeye
- ⅓ cup brown sugar
- ½ cup soy sauce low-sodium preferred
- 4 cloves garlic minced
- 2 tablespoons gochugaru Korean red pepper flakes
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 inch fresh ginger grated
- 4 green onions sliced
- 2 tablespoons toasted sesame seeds
Instructions
- In a large bowl, combine brown sugar, soy sauce, minced garlic, gochugaru, and grated ginger. Mix well until sugar dissolves.
- Add the sliced beef to the marinade and let it sit for 15-20 minutes. Don't marinate longer than 30 minutes, as the meat can become too salty.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it starts to shimmer.
- Add the marinated beef in batches to avoid overcrowding. Cook each batch for 3-4 minutes until the edges are caramelized and the meat is cooked through.
- Once all meat is cooked, return everything to the pan. Add sesame oil and toss to combine.
- Garnish with sliced green onions and toasted sesame seeds before serving.
