Korean Beef by Paint The Kitchen Red

ginger, garlic, fuji apples, gochujang, brown sugar, sesame oil, soy sauce, mirin, beef chuck, vegetable oil, onion, cornstarch, water, baby bok choy, pickled julienned carrots, bean sprouts, pickled daikon and carrots, cucumber, kimchi, korean seaweed, eggs, green onions, sesame seeds

Prep Time: 1 hour 5 min
Cook Time: 30 min
Total Time: 35 min

– 2 tbsp ginger (coarsely chopped)
– 2 tbsp garlic (coarsely chopped)
– 1/2 cup Fuji apple or Asian pear (peeled and chopped)
– 2 tbsp Gochujang (paste)
– 3 tbsp brown sugar
– 1 tbsp sesame oil
– 1/4 cup soy sauce (substitute coconut aminos for gluten free)
– 1 tbsp mirin
– 2 lbs Beef chuck (or stew meat, cut into thin strips, 1-1/2 inches long)
– 1 tbsp vegetable oil
– 1/4 cup onion (chopped or thinly sliced)
– 2 tbsp cornstarch
– 2 tbsp water
– Baby bok choy (or other vegetable, sauteed with soy sauce and garlic)
– Pickled julienned carrots
– Bean sprouts
– Pickled daikon and carrots (julienned)
– Cucumber (thinly sliced)
– Kimchi
– Korean seaweed
– Eggs (sunny side up or soft boiled)
– Green onions (thinly sliced)
– Sesame seeds, toasted