Korean Beef Brisket and Bean Sprout Stir-fry
Kongnamul chadol bokkeum starts by rendering thin beef brisket slices over high heat to release their fat, then uses that fat as the cooking medium for bean sprouts and a gochujang-gochugaru sauce. The brisket's chewy bite contrasts with the sprouts' crispness, and the rendered beef fat merges with the chili paste to create a rich base without added oil. Moisture released from the bean sprouts thins the sauce just enough to coat everything evenly. Sesame oil finishes the dish, which is a common choice for a drinking snack or late-night meal.
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Instructions
- 1
Rinse bean sprouts and drain well; slice green onion diagonally.
- 2
Mix gochujang, chili flakes, soy sauce, and minced garlic to make a sauce.
- 3
Stir-fry brisket in a hot pan for 1-2 minutes to render some fat.
- 4
Add bean sprouts and sauce, then stir-fry over high heat for 3 minutes.
- 5
Add green onion and cook 1 more minute for aroma.
- 6
Turn off heat, drizzle sesame oil, toss briefly, and serve immediately.
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