Korean Beef Brisket and Bean Sprout Stir-fry
Quick answer
- Total time
- 21 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Soybean sprouts pick up the beefy richness of thin-sliced brisket (chadolbaegi), because the fat the brisket renders is the only oil used for the chili sauce.
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Brisket this thin browns in a minute or two and the sprouts should stay crunchy, which makes the whole cook brief and fast. Blot off only the excess fat; wiping the pan dry leaves nothing to fry the paste in.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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