This is a pretty traditional Korean dish, served over rice. You can use beef, tofu, pork, or chicken as well as a variety of vegetables. It is basically Korean stir fry, traditionally spicy but can be done according to your taste. This is from 30-minute Asian Meals
1 T sesame or vegetable oil
2 large cloves garlic, finely chopped or crushed
4-6 oz lean, tender beef, cut into thin, bite sized pieces
1 red bell pepper, seeded and cut into matchsticks
2 green onions, thinly sliced
8 oz fresh bean sprouts, trimmed (soy beans)
1 soy sauce
Freshly ground black or red pepper to taste
2-3 c cooked rice
1 T toasted, crushed sesame seeds for garnish
koch’ujang (hot soybean paste) and soy sauce, at the table (we found a hot soybean paste at our local Asian market. We prefer East West on Gilbert St in Iowa City)
1. Start rice
2. Heat a nonstick wok (or skillet) over Med-High heat. Add oil and stir-fry the garlic for 3-4 sec. Add the beef and stir-fry about 1 min or until it begins to brown.
3. Add the bell pepper and green onions and stir-fry for another minute or two, or until the pepper softens.
4. Add the bean sprouts and stir-fry until they are just heated through. Sprinkle with the soy sauce and black or red pepper and stir for a few seconds until the mixture is blended and very hot. Place on top of the hot cooked rice and sprinkle with sesame seeds. Serve with koch’ujang and soy sauce.
Makes 2-3 servings.