Spicy Korean Beef & Miso Roasted Vegetables is a delicious and vibrant dish that brings the flavors of Korea right to your kitchen. This recipe combines tender beef strips with a spice mix of gochujang and garlic, alongside a variety of colorful vegetables roasted to perfection. It’s a healthy meal that’s easy to prepare, making it perfect for a weeknight dinner or a special occasion.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it’s packed with flavor. The spicy elements from the gochujang blend beautifully with the umami flavor of miso. Second, you’ll love the mix of textures – the tender beef pairs wonderfully with the crunchy vegetables. Lastly, it’s a nutritious meal filled with vitamins and minerals from fresh vegetables, making it a wholesome choice for everyone.
How to Make Spicy Korean Beef & Miso Roasted Vegetables
Making Spicy Korean Beef & Miso Roasted Vegetables is straightforward. Here are the ingredients and directions to help you along the way.
Ingredients:
- Beef strips
- Gochujang
- Garlic
- Soy sauce
- Asparagus
- Spinach
- Sweet potatoes
- Red bell peppers
- Miso
- Soft-boiled egg
- Lime
- Dressing
Directions:
- Start by sautéing the beef strips with gochujang and garlic in a pan until they are cooked through and flavorful.
- While the beef cooks, steam the asparagus and spinach until they are tender but still bright in color.
- Roast sweet potatoes and red bell peppers in the oven with a bit of miso until they are golden and delicious.
- To serve, place the beef and vegetables on a plate with a soft-boiled egg and drizzle everything with gochujang lime dressing.
How to Serve Spicy Korean Beef & Miso Roasted Vegetables
You can serve this dish hot right after cooking. It’s great on its own or with a side of rice. For a finishing touch, add the soft-boiled egg on top for a creamy texture and an extra layer of flavor. The dressing brings everything together and adds a spicy kick.
How to Store Spicy Korean Beef & Miso Roasted Vegetables
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3 days. When you are ready to eat, you can reheat them in a pan or microwave until warm.
Tips to Make Spicy Korean Beef & Miso Roasted Vegetables
- For the best flavor, marinate the beef strips for 30 minutes before cooking.
- You can adjust the spiciness by using more or less gochujang to match your taste.
- Try adding other vegetables such as zucchini or carrots for more variety.
Variation
Feel free to swap out the beef for chicken or tofu if you prefer a different protein. You can also add in different vegetables based on what you have at home, making this dish very versatile.
FAQs
1. Can I make this dish vegetarian?
Yes! Replace the beef with tofu and use vegetable broth instead of beef broth in the dressing.
2. What can I use instead of gochujang?
While gochujang has a unique flavor, you can substitute it with sriracha or chili paste, but be aware that it may change the flavor profile slightly.
3. How do I get the perfect soft-boiled egg?
To make a perfect soft-boiled egg, boil it for about 6-7 minutes and then immediately transfer it to an ice bath. This will help you peel it easily and keep the yolk soft and creamy.
Enjoy making and savoring your Spicy Korean Beef & Miso Roasted Vegetables!
