Gochujang Beef with Sautéed Vegetables

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This gochujang beef with sautéed vegetables is an easy weeknight meal you can throw together at lightning speed. It’s even better if you marinate the beef the night before.

Gochujang Beef with Sautéed Vegetables

For this spicy gochujang beef and rice recipe, you marinate thinly sliced beef in a really delicious gochujang marinade. Then, fry it up quickly before sautéing the rest of your veggies. It really is that simple!
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Calories: 418kcal



Gochujang beef:

  • 3 tablespoons gochujang
  • 3 tablespoons brown sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons chili oil, more or less, depending on preference; can omit if preferred
  • 1 pound boneless ribeye, sirloin, or skirt steak, thinly sliced into strips against the grain
  • ½ yellow onion, peeled and thinly sliced
  • 3 scallions, trimmed and thinly sliced on a diagonal
  • Salt and pepper

Rice and sautéed vegetables:

  • 1 cup uncooked white rice
  • 3 scallions, trimmed; white and green parts kept separate
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 teaspoons gochugaru
  • 2 teaspoons neutral oil, for frying
  • ½ yellow onion, peeled and thinly sliced
  • 3 medium carrots, peeled and sliced into thick slices on a diagonal
  • 5 ounces baby spinach
  • Salt and pepper


Marinate the gochujang beef:

  • Mix together the gochujang, brown sugar, soy sauce, sesame oil, and chili oil until smooth.
  • Pat the beef dry and season lightly with salt and pepper.
  • Add the beef to the marinade along with the thinly sliced yellow onion and scallions. Toss to coat. Transfer to the refrigerator for at least 30 minutes or overnight.

Cook the rice:

  • Cook the rice according to package instructions. Keep warm.

Prepare the remaining scallions:

  • Thinly slice the white parts of the scallions. Slice the green parts on a diagonal.
  • In a small bowl, combine the green parts of the scallions with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and 2 teaspoons gochugaru and toss to combine.

Cook the beef:

  • Heat 2 teaspoons oil over high until very hot and almost smoking. Pour the beef and marinade into the skillet and cook in an even layer for 5–7 minutes, occasionally turning until the beef is nearly cooked. Transfer the beef to a bowl, leaving any excess marinade in the skillet.

Cook the vegetables:

  • Return the skillet to medium-high and add the onion, carrots, and white parts of the scallions. Cook for 8-10 minutes, tossing to coat the vegetables with any residual marinade in the skillet. Continue sautéing until the carrots and onions soften.
  • Add a splash of water along with the baby spinach and cook for 2–3 minutes until the spinach wilts. Add a pinch of salt and pepper if needed. Turn off the heat.

To serve:

  • Divide the rice between plates and pile the beef and sautéed vegetables on top. Sprinkle the dressed scallions on top of each plate. Enjoy!


Calories: 418kcal | Carbohydrates: 23g | Protein: 27g | Fat: 25g | Sodium: 1149mg | Fiber: 4g | Sugar: 14g | Vitamin C: 20mg
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