Step 1: Prepare the Beef
Start by prepping your beef. If you haven’t done so already, freeze your steak for about 30 minutes to firm it up. This will make slicing it thinly so much easier. Using a sharp knife, slice the beef against the grain into thin strips—think about 1/4-inch thick pieces. The thinner, the better! This helps the beef cook quickly and stay tender.

Step 2: Cook the Beef
In a large skillet or wok, heat up the sesame oil over medium-high heat. Once it’s nice and hot, add the sliced beef in a single layer. Don’t overcrowd the pan; if you need to, cook the beef in batches to get a nice sear. Cook the beef for about 2-3 minutes on each side, just until it’s browned and cooked through. Remove the beef from the skillet and set it aside.

Step 3: Make the Sauce
In the same skillet, add a little more sesame oil if needed. Toss in the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic—it can get bitter quickly! Then, add the soy sauce, brown sugar, rice vinegar, gochujang, and water to the pan. Stir to combine and bring it to a simmer.

Step 4: Thicken the Sauce
Once the sauce is simmering, mix the cornstarch with a tablespoon of cold water in a small bowl to make a slurry. Add the slurry to the sauce, and stir well. Let it simmer for another 2-3 minutes until the sauce thickens and becomes glossy. You should have a thick, sticky sauce that coats the back of a spoon.

Step 5: Combine and Cook Together
Add the cooked beef back into the pan with the sauce. Toss everything together to coat the beef in the delicious sauce. Let it cook for another 2 minutes to ensure the beef is heated through and fully coated in that rich, savory sauce.

Step 6: Garnish and Serve
Once everything is ready, remove the pan from the heat. Serve the Korean beef over a bed of fluffy white rice and garnish with sliced green onions and a sprinkle of sesame seeds. You can also serve it with some sautéed vegetables or a side of kimchi for that authentic Korean touch.