Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of boneless beef short ribs against the grain into thin strips approximately 1/4 inch thick.

2. 2

   In a medium bowl, combine 0.25 cup gochujang, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, and 1 tablespoon sesame oil to create the marinade, then toss the short rib strips in the marinade and set aside for at least 15 minutes.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat, then add 1 sliced small yellow onion and 1 cup total of sliced red and yellow bell peppers and stir-fry for 3-4 minutes until crisp-tender.

4. 4

   Remove the stir-fried vegetables from the wok and set them aside in a separate bowl.

5. 5

   Add another 1 tablespoon of vegetable oil to the hot wok, then add the marinated short rib strips in a single layer and stir-fry for 5-7 minutes until beautifully caramelized and cooked through.

6. 6

   Return the stir-fried vegetables to the wok with the cooked short ribs, tossing gently to combine all ingredients thoroughly.

7. 7

   Serve the Korean Gochujang Glazed Short Rib Stir-fry immediately, garnished with 0.25 cup sliced green onions and 1 tablespoon toasted sesame seeds.