Korean Beef and Bean Sprout Stir-fry
Quick answer
Sukju-sogogi-bokkeum stir-fries thinly sliced lean beef and mung bean sprouts in soy sauce over high heat.
What makes this special
- Sukju-sogogi-bokkeum flash-fries mung bean sprouts and beef to hold a smoky wok aroma and crisp bite.
- Screaming hot pan chars the beef edges for a distinct wok-smoke flavor
- Bean sprouts stir-fried only 1 to 2 minutes to stay crisp and juicy
Key ingredients
Core cooking flow
- 1 Slice 250 g lean beef thinly and season it with 1 tablespoon soy sauce and 1/2 teaspoon black pepper.
- 2 Slice 90 g onion thinly and keep 1 teaspoon minced garlic ready beside the stove.
- 3 Heat a pan over high heat until it is fully hot, then add 1 tablespoon cooking oil.
Sukju-sogogi-bokkeum stir-fries thinly sliced lean beef and mung bean sprouts in soy sauce over high heat. The beef goes into a well-heated pan first to develop wok hei, then the sprouts are added for just one to two minutes to keep their crunch and moisture. Seasoning stays minimal with soy sauce, black pepper, and a finish of sesame oil, letting the ingredients speak for themselves. The result is a light stir-fry where the smoky sear of the beef meets the cool, watery snap of the sprouts.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 250 g lean beef thinly and season it with 1 tablespoon soy sauce and 1/2 teaspoon black pepper.
Rinse the mung bean sprouts, then drain them very well so they do not water down the stir-fry.
- 2Season
Slice 90 g onion thinly and keep 1 teaspoon minced garlic ready beside the stove.
Arrange the beef, sprouts, remaining soy sauce, and sesame oil nearby because the high-heat cooking moves quickly.
- 3Control
Heat a pan over high heat until it is fully hot, then add 1 tablespoon cooking oil.
When the oil moves easily across the surface, spread in the beef and sear the outside quickly before stirring too much.
- 4Heat
When about half of the beef has lost its red color, add the onion and minced garlic.
Stir-fry for about 40 seconds, tossing constantly so the garlic smells fragrant but does not burn.
- 5Season
Add 250 g mung bean sprouts and the remaining 1 tablespoon soy sauce, keeping the heat high.
Toss for only 1-2 minutes, stopping when the sprouts soften slightly but before the stems turn translucent.
- 6Finish
Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing with the residual heat to coat everything evenly.
Transfer to a plate right away before liquid pools in the pan, and serve while the sprouts are crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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