Korean Beef Brisket and Bean Sprout Stir-fry
Quick answer
- Total time
- 21 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Bean sprout and brisket stir-fry retains a controlled amount of rendered beef fat to loosen the chili sauce and cook the sprouts without separate oil.
Read more
Two hundred fifty grams bean sprouts are rinsed, cleared of loose skins, and drained in a sieve for about 5 minutes. Forty grams green onion is cut diagonally. One tablespoon each gochujang, gochugaru, and soy sauce is mixed with 1 teaspoon minced garlic until the paste has no lumps. A pan is heated thoroughly over high, and 200 g beef brisket slices are spread across it for 1 to 2 minutes. Brown edges and a thin layer of fat on the pan bottom indicate that the sauce can follow. If a deep pool forms, the heat is lowered briefly and only part of the fat is blotted with a paper towel. Enough remains to fry and distribute the seasoning. The bean sprouts and prepared sauce are added together and turned quickly over high for about 3 minutes. Moisture released by the sprouts loosens the paste as it coats both the beef and the stems. The green onion then cooks for 1 more minute. The burner is switched off while the bean sprout stems still retain a crisp bite, and 1 teaspoon sesame oil is folded through off the heat. Keeping only a thin layer of beef fat provides the cooking medium without leaving the pan excessively oily.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 250 g bean sprouts, pick out loose skins, and drain them in a sieve for about 5 minutes.
Slice 40 g green onion on a diagonal so it can go into the hot pan without slowing the stir-fry.
- 2Season
In a bowl, mix 1 tablespoon gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 teaspoon minced garlic until smooth.
Break up thick paste lumps so the sauce spreads quickly before the bean sprouts lose crispness.
- 3Control
Heat the pan well over high heat, then spread in 200 g beef brisket slices.
Stir-fry for 1-2 minutes, until the edges brown and enough fat renders to coat the pan without adding separate oil.
- 4Season
If a deep pool of fat collects, lower the heat briefly and blot only part of it with a paper towel.
Leave a thin layer on the pan because that fat is needed to loosen and fry the chili sauce.
- 5Control
Add the bean sprouts and sauce, then return to high heat and turn everything quickly for about 3 minutes.
As the sprouts release moisture, the sauce will loosen, so keep mixing until the meat and sprouts are evenly coated.
- 6Finish
Add the green onion and stir-fry 1 more minute, just until fragrant, then turn off the heat while the sprouts are still crisp.
Drizzle 1 teaspoon sesame oil, toss lightly, and plate immediately before the sprouts soften.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kongnamul chadol bokkeum renders beef brisket fat to flavor crunchy bean sprouts and spicy chili.
- Finish cue
- Stir-fry for 1-2 minutes, until the edges brown and enough fat renders to coat the pan without adding separate oil.
- Avoid this
- Do not overcook bean sprouts; stop while they are still crisp.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
21min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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