Korean Steamed Beef Brisket and Bean Sprouts
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thin-sliced marbled beef brisket is layered over bean sprouts and steamed with a dressing of soy sauce, minced garlic, sugar, and sesame oil.
Read more
As the brisket cooks, the fat renders and drips down onto the sprouts, coating them with beefy richness that no separate sauce could replicate. The bean sprouts hold their crunch under the steam, and sliced onion and chive soften into the mix, adding mild sweetness and fragrance. Lightly sweetened soy sauce keeps the seasoning clean rather than heavy. The dish has a short ingredient list and a fast cook time, but the quality of the brisket - specifically how well it renders - determines the outcome.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 300 g bean sprouts in cold water, tossing them gently to remove grit, then drain well in a strainer.
Slice half an onion into even 0.3 cm strips so it softens at the same rate.
- 2Finish
Cut 50 g chives into 4 cm lengths and keep them separate for finishing.
Do not add them early, because they wilt quickly and should only soften from the residual heat at the end.
- 3Season
In a small bowl, combine 2 tbsp soy sauce, 1 tsp minced garlic, 1 tsp sugar, and 1 tsp sesame oil.
Stir until no sugar grains remain, so the sauce coats the beef and sprouts evenly.
- 4Prep
Spread the bean sprouts and onion evenly in the steamer or pot, making a loose bed instead of pressing them down.
Lay 300 g thin beef brisket on top one slice at a time, with minimal overlap.
- 5Control
Cover and steam over medium-high heat for about 7 minutes.
The beef is ready when the red color is gone, the fat looks translucent, and juices have dripped down into the sprouts.
- 6Finish
Turn off the heat, spoon the sauce evenly over the hot beef and sprouts, and scatter the chives on top.
Let them sit for only 30 seconds, then serve while the sprouts are still crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chadol sukju jjim layers marbled beef brisket over bean sprouts to render fat while steaming.
- Finish cue
- The beef is ready when the red color is gone, the fat looks translucent, and juices have dripped down into the sprouts.
- Avoid this
- Do not add them early, because they wilt quickly and should only soften from the residual heat at the end.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
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Ingredient selection
Chadolbagi is a fatty cut attached to the middle of the brisket bone and cooks quickly. For this 2-serving recipe, use 300 g of thinly sliced beef with minimal overlap, and treat 7 minutes of steaming as a starting point.
Source: Korea Tourism Organization. Beef Brisket (Chadolbagi)
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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