Spicy Korean Beef Belly Stir-Fry

Why Make This Recipe

Spicy Korean Beef Belly Stir-Fry is a delightful dish bursting with flavor. This recipe is perfect for those who love a bit of spice combined with tender, juicy beef. It’s a quick and simple meal that warms your heart and tantalizes your taste buds. Plus, it’s easy to customize with your favorite vegetables. If you’re looking for something exciting to make for dinner, this dish is a fantastic choice.

How to Make Spicy Korean Beef Belly Stir-Fry

Ingredients

For the Stir Fry:

• 1 pound (450g) beef belly, thinly sliced
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 green onions, chopped (white and green parts separated)
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 cup bean sprouts (optional)

For the Gochujang Sauce:

• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar (adjust to taste)
• 1 tablespoon water (to thin the sauce, if needed)
• 1 teaspoon sesame seeds (for garnish)

Directions

1. Start by preparing your ingredients. Thinly slice the beef belly, julienne the carrot, slice the onion and bell peppers, and chop the green onions, separating the white and green parts. This helps you maintain a smooth cooking process.

2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil shimmers, it’s hot enough to start cooking. Avoid overcrowding the pan, as this will steam rather than sear the beef.

3. Add the sliced beef belly to the skillet in a single layer. Cook for about 5-6 minutes, stirring occasionally until the beef is browned and crispy on the edges. Look for a deep golden color for the best flavor.

4. Once the beef is browned, push it to one side of the skillet and add the sliced onion, carrot, and bell peppers to the empty side. Stir-fry the vegetables for about 3-4 minutes until they start to soften but still retain some crunch. Avoid cooking them too long to maintain texture.

5. Add the minced garlic and ginger to the skillet. Stir everything together and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

6. While the beef and vegetables are cooking, whisk together the gochujang sauce ingredients in a small bowl: gochujang, soy sauce, sesame oil, rice vinegar, and honey or sugar. Add a tablespoon of water if the sauce is too thick for your liking.

7. Pour the gochujang sauce over the beef and vegetable mixture in the skillet. Stir well to coat everything evenly and allow the sauce to bubble for about 2 minutes. This step helps meld the flavors together while slightly thickening the sauce.

8. Finally, add the bean sprouts (if using) and the chopped white parts of the green onions. Stir-fry for another minute just until the bean sprouts are heated through, ensuring they remain crunchy.

9. Remove from heat, garnish with sesame seeds and the green parts of the green onions, and serve hot. Enjoy your Korean Beef Belly Stir Fry with Gochujang Sauce!

How to Serve Spicy Korean Beef Belly Stir-Fry

This dish is best served hot and can be enjoyed on its own or with steamed rice or noodles. You can place it on a platter and sprinkle extra sesame seeds on top. A side of kimchi can enhance the meal, providing an exciting crunch and tangy flavor.

How to Store Spicy Korean Beef Belly Stir-Fry

If you have leftovers, let the stir-fry cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave until heated through.

Tips to Make Spicy Korean Beef Belly Stir-Fry

• For the best flavor, ensure the beef belly is sliced thinly. This helps it cook quickly and evenly.
• Customize the vegetables based on what you have on hand. Mushrooms, zucchini, or snap peas would work well too.
• Adjust the spice level by adding more or less gochujang to the sauce according to your taste.

Variation

You can make this recipe with other cuts of beef or even mix in tofu for a vegetarian option. Adding different vegetables or switching the sauce for a teriyaki version can create a different flavor profile while maintaining the stir-fry concept.

FAQs

Q: Can I use another type of meat?
A: Yes! You can substitute beef belly with flank steak, sirloin, or even chicken for a different flavor.

Q: Is Gochujang spicy?
A: Gochujang has a moderate level of heat, but it also adds sweetness and depth of flavor. You can adjust the amount according to your spice preference.

Q: Can I make this dish ahead of time?
A: While stir-fry is best fresh, you can prepare the sauce and slice the vegetables in advance. Just stir-fry them when you’re ready to eat.

Spicy Korean Beef Belly Stir-Fry

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• Author: angela
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A delightful dish bursting with flavor, perfect for those who love spice combined with tender, juicy beef.

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Ingredients

Scale 1x2x3x

• 1 pound (450g) beef belly, thinly sliced
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 green onions, chopped (white and green parts separated)
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 cup bean sprouts (optional)
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or sugar (adjust to taste)
• 1 tablespoon water (to thin the sauce, if needed)
• 1 teaspoon sesame seeds (for garnish)

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Instructions

1. Start by preparing your ingredients. Thinly slice the beef belly, julienne the carrot, slice the onion and bell peppers, and chop the green onions, separating the white and green parts.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced beef belly to the skillet in a single layer. Cook for about 5-6 minutes, stirring occasionally until browned and crispy.
4. Push the beef to one side and add the sliced onion, carrot, and bell peppers to the empty side. Stir-fry for 3-4 minutes until they start to soften.
5. Add the minced garlic and ginger to the skillet, stirring everything together and cooking for an additional 1-2 minutes until fragrant.
6. Whisk together the gochujang sauce ingredients in a small bowl: gochujang, soy sauce, sesame oil, rice vinegar, and honey or sugar.
7. Pour the gochujang sauce over the beef and vegetable mixture in the skillet, stirring well to coat everything evenly. Allow to bubble for about 2 minutes.
8. Add the bean sprouts (if using) and the chopped white parts of the green onions, stir-frying for another minute.
9. Remove from heat, garnish with sesame seeds and the green parts of the green onions, and serve hot.

Notes

This dish is best served hot and can be enjoyed on its own or with steamed rice or noodles.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 700mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg