Sticky Gochujang Filet
WITH STEAMED RICE, KICHI, AND VEGETABLES
If you roll with our crew, you’re probably familiar with Gochujang. But for the newbies, don’t stress. As we say at Juicy Marbles: this is a safe space, and life is a learning experience. Gochujang is a sticky, spicy, sweet fermented Korean chili paste that makes your taste buds do a happy dance. I don’t like to exaggerate, but this is one jar you need in your pantry if you want to drop some (culinary) panties. Stir it into cream of tomato soup for another layer of sultry sweetness. Swirl it into noodles to wake up that boring store-bought sauce. Or make a sticky, tangy marinade for your Thick-Cut Filet. Hot.
Ingredients
Sticky Gochujang Filet
- 1 tbsp gochujang
- 2 tbsp light soy sauce
- 3 tbsp water
- 1 tsp rice vinegar
- 1 garlic clove (finely minced or grated)
- 1 cm ginger (finely minced or grated)
- 1 spring onion (white part thinly sliced)
- 1 tsp cornstarch
- 2 x Thick-Cut Filet (chopped into chunks)
- 1 tbsp neutral oil (for cooking meat)
- 2 tsp toasted sesame oil (to finish)
Bowl ingredients
- 2 portions of steamed rice
- ½ cup edamame (steamed or boiled in salted water)
- ½ English cucumber (thinly sliced)
- ¼ cup kimchi
- 1 spring onion (green part thinly sliced)
- Coriander (destemed)
- 1 tsp sesame seeds (to finish)
SERVES 2 / TAKES 20 MINUTES
preparation
Spicy Korean Filet
- In a bowl or a jar, combine gochujang, light soy sauce, water, rice vinegar, garlic, ginger, and spring onion. Whisk to emulsify.
- Chop Thick-Cut Filets into bite-sized pieces.
- Add to a bowl and sprinkle with cornstarch. Toss to coat completely.
- Heat neutral oil in a non-stick frying pan over medium heat. Add the filet chunks and cook for 5-6 minutes, tossing occasionally, until browned on all sides.
- Pour over the sauce, mix well to coat, and cook for another 1-2 minutes until thickened.
- Remove from the heat and add sesame oil.
Bowl Assembly
- Add rice, edamame, sliced cucumber, and kimchi to a bowl along with the sticky gochujang filet.
- Sprinkle with thinly sliced spring onion greens, coriander, and sesame seeds.