Question 1

How do you make yakgochujang for bibimbap?

Accepted Answer

Make yakgochujang by seasoning 180g lean minced beef with soy sauce, rice wine, garlic, ginger, and black pepper, then cooking it dry in sesame oil. Add loosened gochujang and fry on low for 10 to 12 minutes before finishing with honey, jocheong, sesame oil, sesame seeds, and pine nuts.

Question 2

How long does yakgochujang last in the refrigerator?

Accepted Answer

Yakgochujang keeps refrigerated for up to 3 weeks when packed into a clean covered jar and handled with a clean spoon every time. Cool the stir-fried gochujang until barely warm before jarring, keep it cold, and do not leave the beef-based condiment sitting on the table.

Question 3

Why do you fry gochujang slowly for yakgochujang?

Accepted Answer

Slow frying gochujang on low heat for 10 to 12 minutes softens the raw chili edge, darkens the paste from bright red to brick red, and builds a glossy, rounded bibimbap sauce. High heat scorches gochujang quickly and makes the finished yakgochujang taste bitter.

Question 4

Can I make yakgochujang without beef?

Accepted Answer

Yes. For meatless yakgochujang, replace 180g lean beef with 120g soaked dried shiitake mushrooms, squeezed dry and minced, plus 2 tablespoons chopped walnuts. Cook the shiitake mushrooms until their moisture is gone before adding the loosened gochujang, then finish with the same sweeteners and sesame oil.

Question 5

What can I substitute for jocheong in yakgochujang?

Accepted Answer

Use more honey in place of jocheong for yakgochujang. This recipe uses 2 tablespoons jocheong, or the same amount of additional honey, along with 3 tablespoons honey already in the sauce. If your commercial gochujang tastes very sweet, reduce the honey by 1 tablespoon.

Question 6

How do I know when yakgochujang is finished cooking?

Accepted Answer

Yakgochujang is finished when the paste is glossy and thick enough that a spoon dragged through it leaves a trail that holds for about 2 seconds. Before adding gochujang, the minced beef should cook 5 to 6 minutes until dry and reach 160F or 71C.

Culinary Explorer

Yakgochujang (Stir-Fried Chili Paste)

Ingredients

lean ground beef or hand-minced beef

soy sauce

cheongju, mirin, or dry rice wine

Where cooking meets culture.

Ingredient	Quantity
lean ground beef or hand-minced beef	180g
soy sauce	1 tablespoon
cheongju, mirin, or dry rice wine	1 tablespoon