Kimchi Beef Recipe

Slice beef

If not pre-sliced, freeze beef for 20–30 minutes until slightly firm, then slice thinly (about 2–3 mm).

Pat beef slices dry with paper towel and place in a mixing bowl.

Combine soy sauce, gochujang, brown sugar (or honey), sesame oil, toasted sesame seeds, black pepper, minced garlic and ginger, and kimchi juice in a small bowl; whisk until smooth to make the marinade/seasoning.

Reserve 1–2 tablespoons of chopped kimchi for garnish if desired; roughly chop the rest so pieces are bite-sized.

Pour the marinade/seasoning over the beef and toss to coat evenly. Let marinate for at least 10 minutes at room temperature (or up to 30 minutes in the fridge).

Heat a large skillet or wok over high heat until very hot. Add vegetable oil and swirl to coat.

Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear without moving for 30–45 seconds to develop color, then stir-fry for 1–2 minutes until mostly cooked through. Remove beef to a plate and keep warm.

If pan looks dry, add 1 teaspoon oil. Reduce heat to medium-high. Add sliced onion and stir-fry 1–2 minutes until starting to soften.

Add chopped kimchi and stir-fry with the onion for 2–3 minutes until kimchi is heated and begins to brown at the edges. Add the reserved kimchi juice (about 1–2 tablespoons) to deglaze and incorporate flavor.

Return the beef to the pan along with scallions and sliced red chili (if using). Stir-fry 1–2 minutes until beef is fully cooked and flavors are combined. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Finish with a drizzle of sesame oil and sprinkle of toasted sesame seeds. Toss to combine and remove from heat.

Serve hot over steamed rice or with lettuce leaves for wrapping. Top with sliced scallions, reserved kimchi pieces, extra sesame seeds, and a fried egg if desired.