Crying Tiger Korean Gochujang Beef Bulgogi

Ingredients

• 600 g Beef sirloin, thinly sliced
• 2 Tbsp Gochujang (Korean red pepper paste)
• 1 Tbsp Soy sauce (gluten‑free if needed)
• 3 cloves Garlic, minced
• 1 Tbsp Fresh ginger, grated
• 1 Tbsp Rice vinegar
• 1 Tbsp Olive oil
• 1 cup Shredded napa cabbage
• 2 stalks Green onions, sliced(optional)
• 1/2 tsp Black pepper(optional)

Instructions

1. 1

   In a large bowl, combine gochujang, soy sauce, minced garlic, grated ginger, rice vinegar, olive oil, and black pepper; whisk until smooth.

2. 2

   Add the beef strips to the marinade, toss to coat evenly, and let sit at room temperature for 20 minutes while you prep the cabbage.

3. 3

   Meanwhile, place shredded cabbage in a separate bowl and drizzle with a pinch of salt; toss and set aside.

4. 4

   Heat a grill pan or heavy skillet over high heat until very hot; add the marinated beef in a single layer (work in batches if necessary) and sear for 2‑3 minutes per side until caramelized and just cooked through.

5. 5

   Transfer the cooked beef to a serving platter, top with the prepared cabbage and sliced green onions, and serve immediately.