Korean Beef Brisket Kimchi Stir-Fry
Brisket has enough fat that the pan needs no oil. Squeeze the kimchi as dry as possible so it fries in the beef fat instead of steaming, lay the brisket slices in a cold, dry pan and stir-fry over medium heat for 2 to 3 minutes until fat pools on the bottom. Add the kimchi, raise the heat to medium-high for about 3 minutes, stopping before it turns limp, then stir in 1/2 tsp sugar for another 30 seconds.
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
No oil goes in the pan.
Read more
Well-aged, sour kimchi is fried in the fat that melts out of thin-sliced brisket (chadolbagi), and comes out tasting of beef.
Ingredients
Instructions
- 1
Squeeze 200 g aged kimchi firmly by hand to remove as much liquid as possible, then cut it into 3 to 4 cm pieces.
Keep the kimchi dry enough that it will fry in beef fat instead of steaming in its own juice.
- 2
Separate any folded slices of 200 g thin beef brisket before cooking.
Lay them in a cold, dry pan in a loose single layer so the fat can render evenly without added oil or early scorching.
- 3
Set the pan over medium heat and stir-fry the brisket for 2 to 3 minutes.
When the edges turn brown and enough beef fat pools on the bottom, add the prepared kimchi before the meat dries out.
- 4
Raise the heat to medium-high and stir-fry the kimchi quickly for about 3 minutes.
The color should deepen and excess moisture should evaporate, but stop before the kimchi turns limp or mushy.
- 5
Sprinkle in 1/2 teaspoon sugar and stir-fry for another 30 seconds so it dissolves evenly.
- 6
Turn off the heat and toss in 20 g diagonally sliced green onion using only the residual heat.
Drizzle 0.5 tablespoon sesame oil at the end, toss lightly to keep its aroma fresh, and serve immediately with hot rice.
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