Slow Cooked Beef Bulgogi Stew with Gochujang

How to make it

1. Pat the beef bulgogi dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the toasted sesame oil in a skillet over medium-high and caramelize the beef bulgogi until deeply colored.
3. Add the aromatics with the spinach and bean sprouts; cook until fragrant and just tender.
4. Build the gochujang sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed short-grain rice.