Beef Gopchang Combo Recipe

Clean and prep gopchang

Rinse the beef gopchang thoroughly under cold running water. If not already cleaned, trim any excess fat and cut into 1–1.5 inch pieces. Pat dry with paper towels. Blanch gopchang in boiling water for 2–3 minutes to remove impurities, then drain, rinse with cold water, and pat dry.

Prepare marinade

In a bowl combine soy sauce (3 tbs), mirin (1 tbs), brown sugar (1 tbs), minced garlic (2 tsp), grated Asian pear (1/4 cup) if using, sesame oil (1 tsp), and black pepper (1/2 tsp). Stir until sugar dissolves.

Place the blanched gopchang and the thinly sliced beef in separate bowls. Reserve half the marinade for the gopchang and half for the sliced beef (or keep all for gopchang and simply season the sliced beef lightly). Toss each with the marinade so the meat is evenly coated. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

While meat marinates, prepare vegetables: slice the onion into thick rings, cut scallions into 2-inch pieces, thinly slice garlic cloves, julienne ginger, halve or trim mushrooms, and slice green chili if using. Arrange on a platter for easy access at the grill or stovetop.

Make dipping sauce

In a small bowl combine gochujang (1 tbs), gochugaru (1 tsp), rice vinegar (1 tsp), soy sauce (1 tsp), sesame oil (1 tsp), and toasted sesame seeds (1 tsp). Stir until smooth. Taste and adjust heat or acidity as desired.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add marinated gopchang in a single layer (don’t overcrowd—cook in batches if needed). Sear for 3–4 minutes without moving so it browns, then flip and cook another 3–4 minutes until crisped and browned and internal texture is chewy-tender. Reduce heat to medium and add 1 tbs butter (optional) and half the sliced garlic; baste gopchang with the butter for 30–60 seconds. Transfer cooked gopchang to a plate and keep warm.

If using a grill or tabletop griddle, cook gopchang over medium-high heat, turning to get even char and render fat; remove when browned and slightly crisp.

Wipe or add another teaspoon of oil to the pan and turn heat to high. Add the marinated thinly sliced beef in a single layer and sear quickly—about 30–60 seconds per side depending on thickness. Remove onto a plate as soon as it is browned but still juicy.

In the same pan, add remaining 1 tablespoon oil if needed. Add onion slices and cook 2–3 minutes until slightly softened and browned at edges. Add mushrooms and cook 2 minutes. Add scallions, sliced garlic, ginger, and green chili and sauté another 1–2 minutes until aromatic and vegetables are tender-crisp. Season vegetables lightly with a pinch of salt if needed.

Return cooked gopchang to the pan with the vegetables and toss together over medium heat for 1–2 minutes to meld flavors and reheat gopchang. If desired, add a splash (1–2 tsp) of reserved marinade or a little soy sauce to deglaze the pan and gloss the ingredients.

Arrange the sliced beef, gopchang, and vegetables on a shared platter. Sprinkle with additional toasted sesame seeds if desired, and place lemon wedges alongside for squeezing over beef.

Serve hot with steamed rice and fresh lettuce leaves for wrapping. Use the prepared spicy dipping sauce on the side for both gopchang and sliced beef. Provide chopsticks and small plates for serving.

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet until warmed through.