Stir-Fry Beef with Gochujang, Garlic and Miso. Add beef to skillet and stir-fry until browned and no longer pink. Sprinkle Turbinado sugar over beef mixture. Add soy sauce, coconut juice and Gochujang sauce to skillet and stir gently to incorporate ingredients.

Add the garlic and the onion and stir-fry for half a minute. Gochujang makes this Korean beef stew. I actually don't think there's anything like this served in Korea. You can cook Stir-Fry Beef with Gochujang, Garlic and Miso using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Stir-Fry Beef with Gochujang, Garlic and Miso

You need 600 grams of Sirloin steak.
You need 1 clove of Garlic.
You need 1 tbsp of Vegetable oil.
Prepare 2 tbsp of ○Miso.
It's 1 tbsp of plus ○Mirin.
You need 2 tbsp of ○Gochujang.
Prepare 200 grams of Grated daikon radish.
It's 1 pinch of ◎Salt.
Prepare 1/2 tbsp of ◎Sugar.
Prepare 1 tbsp of ◎Rice vinegar.
It's 1 of Salt and pepper.

It's a bit of fusion I guess. Beef stew technique from the west. But there's a miso soy marinade. And dashi instead of beef stock.

Stir-Fry Beef with Gochujang, Garlic and Miso instructions

Chop the garlic and sauté in vegetable oil..
Cut the steak into bite-size pieces and cook on both sides. Lightly season with salt and pepper..
Season the meat with the ○ ingredients. Grate the radish and combine with the ◎ seasonings. Plate the meat and top with the seasoned grated radish. Sprinkle on chili pepper if desired..
Garnish with something green, such as radish sprouts, and it's ready to eat!.

Set the remaining gochujang sauce aside for later. Add the egg and swirl to form a large omelette. Add the cabbage, garlic, and ginger and continue to stir and cook until the garlic and ginger are fragrant and the veggies have wilted a bit more. Turn the stove to medium low heat, and add the gochujang paste and continue to stir. If the pan is dry add a tbsp of water at a time- just enough to scrape up any paste that may be sticking to the pan.