Korean Stir-Fried Zucchini and Beef Brisket with Doenjang
Quick answer
- Total time
- 21 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Thin-sliced beef brisket goes into a dry pan first, and the fat it renders cooks the garlic, onion and zucchini.
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If the brisket gives off plenty, the cooking oil can be cut back. It is a side for rice, or spooned over a hot bowl of it as a quick rice bowl.
Ingredients
Instructions
- 1
Slice 220g of zucchini into 0.5cm half-moons, cut 70g of onion into thin 0.3cm strips, and finely chop one cheongyang chili into rings about 0.5cm thick.
- 2
In a small bowl, combine 1 tablespoon of doenjang and 1 teaspoon of soup soy sauce.
Stir thoroughly with a spoon until the paste is smooth and clump-free.
- 3
Place 220g of beef brisket in a dry pan without oil.
Stir-fry over medium-high heat for about 2 minutes until the meat is browned and its fat renders completely.
- 4
Add 1 tablespoon of minced garlic and the onion to the rendered beef fat.
Stir for 1 minute until fragrant, then add the zucchini and increase to high heat.
- 5
Add the seasoning paste and stir-fry for 2 minutes.
Add the chili and cook for 1 more minute, stopping while the zucchini still retains a slight, crisp bite.
- 6
Turn off the heat and drizzle 1 teaspoon of perilla oil.
Toss briefly to coat with the nutty aroma and serve immediately before the vegetables release excess moisture.
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