Are you craving a dish that’s packed with bold flavors and easy to prepare? This Korean beef with yum yum sauce is your answer!
Combining tender beef, fresh veggies, and a creamy, tangy sauce, this recipe is the ultimate food for busy weeknights or impressive dinners with friends. It’s easy, delicious, and bursting with vibrant ingredients that will leave everyone asking for seconds.
Why This Easy Recipe Is a Must-Try
The beauty of this dish lies in its simplicity and versatility. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe delivers outstanding results without overwhelming steps.
The combination of sweet and savory Korean-style beef, paired with the creamy yum yum sauce, makes it a food lover’s dream.
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This recipe also celebrates fresh, nutrient-packed ingredients like spinach, carrots, and cucumbers, making it a well-rounded, healthy option. Perfect for those who want to enjoy an easy yet sophisticated dish.
Tips for Perfect Korean Beef
Achieving tender and flavorful Korean beef starts with the right cut. Skirt steak or flank steak works beautifully here, as both are thin and cook quickly. Slicing the beef against the grain ensures each bite melts in your mouth.
For the marinade, a balance of soy sauce, honey, and gochujang provides that signature Korean flavor. Don’t skip the fresh ginger and garlic, as they add warmth and depth to the dish.
Make sure to cook the beef over high heat for a quick sear. This locks in the juices and caramelizes the marinade, giving the meat a rich and slightly smoky flavor.
Making It Your Own
This recipe is endlessly adaptable. Here are some ways to tailor it to your preferences:
- Gluten-Free: Use tamari instead of soy sauce and check your gochujang for gluten-free labeling.
- Low-Carb: Swap steamed rice for cauliflower rice or a bed of sautéed zucchini noodles.
- Vegetarian: Replace the beef with hearty mushrooms like portobello or cremini for a satisfying plant-based alternative.
- Spicy: Amp up the heat by adding more gochujang or a sprinkle of red pepper flakes.
Pairing Yum Yum Sauce With Your Meal
The yum yum sauce isn’t just a sidekick—it’s the star! Its creamy, tangy flavor balances the rich beef and fresh veggies, creating the perfect harmony. If you prefer a bit more zing, add a splash of lemon juice or an extra pinch of chili powder.
This sauce is versatile enough to be used as a dip for veggies, a drizzle over grain bowls, or even a sandwich spread. You’ll want to keep a jar in the fridge at all times!
Serving Suggestions
Presentation is key when serving this dish. Start with a base of fluffy steamed rice, layer on the Korean beef, and arrange the veggies on the side for a burst of color. Top everything with toasted sesame seeds and fresh basil leaves for an elegant finishing touch.
For an even more vibrant plate, add pickled vegetables or kimchi on the side. It’s an easy way to introduce more tang and crunch to the meal.
Perfect for Every Occasion
Whether you’re hosting a dinner party or just looking for a quick and easy weeknight recipe, this Korean beef with yum yum sauce fits the bill. Its bold flavors and beautiful presentation make it a standout dish for any occasion.
Give this recipe a try and enjoy a little taste of Korea in your own kitchen. It’s a food experience you’ll want to share with everyone!
Easy Korean Beef with Yum Yum Sauce Recipe
Equipment
- Large skillet
- Small mixing bowl
- Measuring cups and spoons
Ingredients
Basic Korean Beef:
- ½ cup low-sodium soy sauce
- 2 tablespoons honey
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 1-inch piece of fresh ginger peeled and grated
- 2 garlic cloves grated
- 2 teaspoons toasted sesame oil plus extra for serving
- 2 tablespoons extra-virgin olive oil, sesame oil, or peanut oil
- 2 cups sliced cremini or wild mushrooms
- 4 cups baby spinach
- 1½ pounds skirt or flank steak thinly sliced against the grain
- 4 green onions thinly sliced
- ⅓ cup fresh basil leaves roughly chopped
- 3 cups steamed rice for serving
- 2 tablespoons toasted sesame seeds for garnish
- 2 carrots shaved into ribbons
Yum Yum Sauce:
- ½ cup tahini
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- Kosher salt to taste
- ⅓ cup water to thin
Instructions
- Mix the Sauce: In a small mixing bowl, combine soy sauce, honey, gochujang, grated ginger, garlic, and sesame oil. Whisk the ingredients until smooth, then set the bowl aside.
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is shimmering, add the mushrooms and sauté them for about 3 minutes, or until they begin to soften. Stir in the spinach and cook until it wilts, which should take another 2 minutes. Remove the cooked vegetables and transfer them to a separate plate.
- Prepare the Steak: Using the same skillet, heat the remaining tablespoon of olive oil over high heat. When the oil is hot, add the sliced steak. Cook, stirring occasionally, for 5–8 minutes until the meat is browned and caramelized at the edges. Pour in the sauce mixture you prepared earlier, bring it to a boil, and then lower the heat to medium. Allow the sauce to simmer and thicken for about 5 minutes. Add the green onions, stir, and cook for an additional minute until they are tender. Stir in the fresh basil, then remove the skillet from the heat.
- Assemble the Bowls: Distribute the cooked rice evenly among six serving bowls. Layer the rice with the sautéed vegetables and the beef mixture. Garnish each bowl with toasted sesame seeds and carrot ribbons for a colorful and flavorful presentation.
- Prepare the Yum Yum Sauce: In a small bowl, combine tahini, honey, smoked paprika, garlic powder, onion powder, chili powder, and kosher salt. Gradually whisk in water until the sauce reaches a smooth, pourable consistency. Adjust seasoning to taste. Serve this sauce drizzled over the bowls or on the side for dipping.
- Serve and Store: Serve the bowls immediately while warm, paired with the Yum Yum sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.