Image by hannaone: Seasoned Beef
Image by hannaone: Cut beef pieces
Yangnyeom Soegogi Seasoned Beef
Article by Gil "hannaone" © Copyright 2007-2026. All rights reserved.
양념 쇠고기 | yangnyeom soegogi
양념 쇠고기
A quick prep for beef to be included in Bibimbap, Korean meatballs, japchae as banchan, and other dishes.
Ingredients
6 ounces lean beef
Seasoning Mix:
2 teaspoons Soy Sauce
1/4 teaspoon sugar
1 small green Onion, chopped
1 clove Garlic, Chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Sesame Oil
Directions
Slice beef into roughly 1/8 inch thick slices.
Cut the slices into strips about 1/8 inch thick by 1 1/2 inch in length.
Mix all ingredients well and let stand about 15 minutes.
Heat a pan over medium high heat, add seasoned beef, and stir fry until lightly browned (2 to 3 minutes).
For Bibimbap:
Rough chop the beef after cooking.
For Meatballs:
Mince after cooking. Mix with flour and egg then either cook in unsalted beef broth until the meat balls set or cook in oiled fry pan until browned.
Story Time
About Yangnyeom Soegogi (양념 쇠고기)
Yangnyeom soegogi—seasoned, cooked beef—is not typically served as a standalone dish. Instead, it functions as a versatile component in many Korean preparations such as bibimbap, kimbap, japchae, bibim guksu, Korean‑style meatballs, and countless home‑cooking variations.
How It’s Used
Once cooked, the beef can be sliced, shredded, minced, or finely chopped, depending on the dish. Its adaptability and balanced seasoning make it a foundational ingredient across Korean cuisine.
Image by hannaone: Bibimbap
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