Stir-Fried Beef Chili Paste(bokkeumgochujang)

….For my generation, stir-fried beef chili paste was a precious food in Korea. It’s one of the must-haves on the table for my husband. This dish isn’t difficult to make, so I make it often. Sometimes I add it into a stew, and it’s very useful. During summertime, we often eat fresh vegetables ssambap with this paste. Let’s have a healthy hot summer this year….LACEY gave me some fresh vegetables today from CALEB’s garden. Thankful and love!

Time: 30 minutes


  1. 1 1/2 cup beef, minced
  2. 1 1/2 Ts Mat-Gan-Jang(or 1 1/2 Ts soy sauce+ 2 ts sugar)
  3. 1/2 ts garlic powder
  4. 1/4 ts black pepper powder
  5. 1/2 ts onion powder
  6. 1/2 cup onion, minced
  7. 2 Ts garlic, minced
  8. 2 stems green onion, minced
  9. 2– 2 1/2 cup chili pepper paste
  10. 2 Ts Mascovado
  11. 2 Ts Mirin
  12. 3 Ts avocado oil
  13. toasted pine nuts to taste(this is optional)

Cooking Instructions:

  1. Marinade the beef, Mat-Gan-Jang, garlic powder, black pepper, and onion powder into a bowl well. Set it aside for 10 minutes.

2. Heat a pot with medium heat and add the avocado oil, onion, garlic, and green onion to stir them for 1–2 minutes.

3. Add the marinaded beef into the pot to stir them until cooked.

4. Add the Mirin into the pot to stir them for 1 minute.

5. Add the chili pepper paste into the pot to keep stirring so that the bottom of the pot does not scorch. Add the mascovado and toasted pine nuts into the pot.

6. Turn off the heat and cool down. Store it in a refrigerator for 3 -4 weeks.

You can also view this recipe on instagram.

I started organizing recipes that my family likes. I learned these recipes from some chefs and popular blogs. May my daughters remember mama's food.