Korean-style sticky beef is a delicious dish featuring tender beef coated in a sweet, savory, and slightly spicy glaze. Here’s a classic recipe you can make at home.
Korean-Style Sticky Beef
Serves: 3-4
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
For the Beef & Marinade:
· 1 lb (450g) flank steak, skirt steak, or sirloin, thinly sliced against the grain
· 2 tbsp soy sauce
· 1 tbsp rice wine (or mirin)
· 1 tbsp cornstarch
· 1 tbsp neutral oil (like vegetable or canola)
For the Sticky Sauce:
· ¼ cup soy sauce
· ¼ cup brown sugar (or honey)
· 2 tbsp rice vinegar
· 1 tbsp gochujang (Korean chili paste) – adjust for spice
· 1 tbsp minced garlic
· 1 tsp minced ginger
· 1 tbsp sesame oil
· 2 tbsp water
· 1 tsp cornstarch (for thickening)
For Cooking & Garnish:
· 2 tbsp neutral oil for cooking
· 1-2 green onions, thinly sliced
· 1 tsp toasted sesame seeds
Instructions:
1. Prepare the Beef: Slice the beef as thinly as possible against the grain for tenderness. Place in a bowl.
2. Marinate: Add the soy sauce, rice wine, cornstarch, and 1 tbsp oil to the beef. Mix well and set aside for 15-20 minutes.
3. Make the Sauce: In a separate bowl, whisk together all the sauce ingredients—soy sauce, brown sugar, rice vinegar, gochujang, garlic, ginger, sesame oil, water, and cornstarch. Set aside.
4. Cook the Beef: Heat 1 tbsp of oil in a large skillet or wok over high heat. Add half the marinated beef in a single layer, searing for 1-2 minutes per side until browned. Remove and repeat with remaining oil and beef. Set all cooked beef aside.
5. Combine: Reduce heat to medium. Pour the prepared sauce into the skillet. Let it simmer for 1-2 minutes until it thickens and becomes glossy.
6. Finish: Return the cooked beef to the skillet. Toss vigorously to coat every piece evenly with the sticky sauce. Cook for another 1-2 minutes until everything is heated through.
7. Serve: Transfer to a serving plate. Garnish with sliced green onions and a generous sprinkle of toasted sesame seeds.
Serving Suggestions:
· Rice: Serve over a bed of steamed white rice or cauliflower rice.
· Veggies: Add steamed broccoli, carrots, or bell peppers alongside.
· Wrap it up: Serve with lettuce leaves (like romaine or butter lettuce) for DIY wraps.
· Korean Sides: Pair with classic banchan like kimchi, pickled radish, or a simple cucumber salad.
Tips:
· Freeze the beef for 30 minutes before slicing to make thin cuts easier.
· Don’t overcrowd the pan when searing to ensure a good sear instead of steaming.
· Adjust sweetness/spice by tweaking the sugar or gochujang to your taste.
Enjoy your homemade Korean-style sticky beef!