Ingredients:

  • 3 tbsp gochujang
  • 1 tbsp gochugaru
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp ginger, freshly grated
  • 2 cloves garlic, minced
  • 1 lb sirloin beef, thinly sliced
  • 1 lb Korean cylindrical rice cakes
  • 2 tbsp neutral oil
  • 1 medium carrot, thinly sliced
  • 3 stalks green onions, cut into 2-inch pieces
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a small bowl, combine the gochujang, gochugaru, soy sauce, rice vinegar, honey, ginger, and garlic. Whisk until the mixture is smooth.
  2. Heat the neutral oil in a skillet over medium-high heat. Add the thinly sliced sirloin in a single layer and sear for 2–3 minutes until a deep brown crust forms.
  3. Add the sliced carrots to the pan and stir-fry for another 2 minutes until the beef is just cooked through.
  4. Add the rice cakes to the pan and stir-fry for 2 minutes to ensure they are separated and coated in beef fat.
  5. Pour the prepared sauce over the mixture. Stir constantly for 4–5 minutes until the sauce transforms into a velvety glaze that clings to the rice cakes.
  6. Fold in the green onions during the final 60 seconds of cooking. Remove from heat, drizzle with toasted sesame oil, and sprinkle with sesame seeds.