Korean Beef Brisket & Bean Sprout Chili Stew
Quick answer
This spicy Korean stew combines thin slices of beef brisket and mung bean sprouts with Cheongyang chilies.
What makes this special
- Rendered brisket fat and spicy Cheongyang chilies define this beefy bean sprout stew.
- Beef brisket slices sautéed first so rendered fat baselines the broth's richness
- Two cheongyang chilies deliver sharp heat; bean sprouts added only 2 minutes before serving to stay crisp
Key ingredients
Core cooking flow
- 1 Add 250g of thinly sliced beef brisket and 1 tablespoon of minced garlic to...
- 2 Add 1.5 tablespoons of gochugaru and 1 tablespoon of soup soy sauce and stir...
- 3 Pour in 700ml of anchovy broth, and once it comes to a boil, add half a coar...
This spicy Korean stew combines thin slices of beef brisket and mung bean sprouts with Cheongyang chilies. The cooking begins by stir-frying the brisket with minced garlic to render the fat, followed by chili flakes and soup soy sauce to build a rich seasoning base. Simmering this mixture in anchovy stock along with onion and tofu creates a deep, savory broth. Mung bean sprouts and Cheongyang chilies are added during the final two minutes of cooking, preserving the crisp texture of the sprouts and keeping the heat clean and sharp. Finishing with green onions adds a subtle aroma. The richness of the beef fat balances the direct spice from the chilies, making it a satisfying choice when a meal needs a hot, spicy stew.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Add 250g of thinly sliced beef brisket and 1 tablespoon of minced garlic to a pot and stir-fry over medium heat for 1 minute until the beef fat renders and the aroma rises.
- 2Season
Add 1.5 tablespoons of gochugaru and 1 tablespoon of soup soy sauce and stir-fry for another 30 seconds until the gochugaru aroma fully saturates the rendered fat.
- 3Control
Pour in 700ml of anchovy broth, and once it comes to a boil, add half a coarsely chopped onion and simmer for 5 minutes.
The broth will be red and glossy with the rendered fat.
- 4Heat
Cut 200g of tofu into large pieces, add to the pot, and cook for 4 minutes until the broth soaks into the tofu.
- 5Finish
Add 180g of mung bean sprouts and 2 diagonally sliced cheongyang peppers and cook quickly for just 2 minutes to preserve the crunch of the sprouts.
- 6Finish
Just before turning off the heat, add 1 diagonally sliced green onion and steep for 30 seconds, then serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Stews →Based on shared ingredients and meal pairing
Korean Pork Kimchi Stew (Fermented Kimchi & Pork Shoulder)
This traditional Korean stew is prepared by simmering aged kimchi and pork shoulder to create a rich and savory broth. The marbled fat from the pork shoulder balances the sharp acidity of the fermented kimchi, producing a deep umami flavor. The cooking begins by stir-frying the pork and kimchi for three minutes to mellow the sour notes. Next, chili flakes, minced garlic, and soup soy sauce are incorporated briefly, followed by water and sliced onions. Simmering the stew for fifteen minutes softens the pork and allows the flavors to meld. Adding a small amount of kimchi brine during this process enhances the fermented depth of the broth. The dish is finished by layering thick slices of tofu and chopped green onions on top, simmering until they are heated through. It is served hot, typically alongside a bowl of steamed rice.
Korean Kimchi Bean Sprout Stew
This jjigae simmers fermented kimchi and soybean sprouts in an anchovy-based stock for a broth that is both refreshing and sharply spiced. The soybean sprouts contribute a crisp bite and a clean, neutral flavor that tempers the kimchi's fermented tang and chili heat, keeping the overall taste from feeling one-dimensional. Soft tofu adds creaminess and a gentle texture contrast, while onion provides background sweetness and green onion brings a fresh, aromatic note. Soup soy sauce and gochugaru are used to season, producing a clear, clean spiciness without muddying the broth. In Korean households, this jjigae is frequently eaten in the morning or as a hangover remedy, valued for its simplicity and its ability to settle the stomach while still delivering a satisfying depth of flavor.
Korean Grilled Short Rib Patty Rice Bowl
Minced short-rib meat is seasoned with soy sauce, pear juice, and sesame oil, shaped into flat patties, and pan-seared until a caramelized crust forms on both sides. The exterior turns sweet and slightly charred while the interior stays moist and full of juice. Sauteed onion and green onion are added to sharpen the meat's savory depth and bring a fragrant note. Placed over hot rice with a spoonful of the pan sauce, the patty's sweetness melds with the warm grains for a quickly disappearing bowl.
Korean Beef Brisket & Water Parsley Chili Stew
This spicy stew simmers marbled beef brisket and water parsley in a gochujang-based broth built from beef stock, chili paste, and gochugaru. The brisket's fat renders into the broth as it cooks, adding body and a rich savoriness that rounds out the chili heat. Water parsley loses its fragrance quickly over high heat, so it should be added in the final thirty seconds or placed directly in the bowl before serving to preserve its herbal brightness. Potato chunks and firm tofu soak up the red broth and make the stew substantial, while generous minced garlic gives the spicy finish a clean, defined edge.
Serve with this
Korean Tofu and Bell Pepper Salad
Paprika-dubu-muchim combines 300 grams of blanched firm tofu, crumbled coarsely by hand, with julienned red and yellow bell peppers, cucumber, and onion in a soy-vinegar dressing. Blanching the tofu for just one minute removes any raw bean flavor while preserving a soft, creamy texture that contrasts with the crisp, sweet snap of the peppers. The onion is soaked in cold water for three minutes to tame its bite before joining the bowl. Sesame oil and minced garlic round out the dressing, adding depth without heaviness. Chilling the finished dish for 10 minutes before serving sharpens the vegetable flavors and makes the tofu firmer to the bite.
Korean Sweet Potato Stem Kimchi
Goguma julgi kimchi is made from sweet potato stems, prepared by carefully peeling their tough, stringy outer skin to expose the elastic inner fiber, blanching briefly, then seasoning with gochugaru, anchovy fish sauce, minced garlic, and glutinous rice paste before being left to ferment. Once stripped of the outer skin, the stems retain only their springy, chewy core, which gives every bite a bouncy, almost springy resistance that sets this kimchi apart from leafy varieties. As the fermentation progresses, the seasoning works its way deep into the fibrous channels of each stem, building a well-balanced spicy-salty flavor throughout. Scallions bring a fresh herbal note, and onion rounds the sharp edges of the chili seasoning with natural sweetness. The peeling is time-consuming, but the distinctive texture rewards the effort. Made in peak summer when sweet potato stems are freshest, this kimchi is considered a seasonal treat.
Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
Buchu-bajirak-jeon is a seafood pancake of garlic chives and clam meat, pan-fried in a batter made with a mix of all-purpose pancake flour and rice flour. The rice flour addition increases the chew and gives the finished jeon a slightly more resilient texture than plain flour batters. Clam meat releases a briny, oceanic liquid as it cooks that seeps into the batter and flavors it throughout, while the chives add a sharp, grassy counterpoint. Minced garlic and diagonally sliced cheongyang chili worked into the batter suppress any fishiness and build a layered fragrance. A generous amount of oil in the pan over medium heat produces edges that crisp and brown like the outside of a fritter. Waiting until the bottom is fully set before flipping prevents the pancake from tearing. Served with soy dipping sauce or a seasoned soy mixture, the clean salinity of the clams comes through clearly.
Similar recipes
Korean Beef & Mung Bean Sprout Stew
Sukju soegogi jjigae is a spicy, clean-finishing Korean stew made by simmering beef brisket and mung bean sprouts together in a gochugaru-seasoned broth. The brisket is soaked in cold water to draw out blood before being briefly boiled and skimmed, which keeps the broth clear and free of off-flavors as it simmers. As the brisket slowly cooks through, it releases a deep, meaty base that forms the backbone of the stew's flavor, seasoned with chili flakes and soup soy sauce for a spicy, savory kick. Korean radish cooked alongside the meat counteracts any heaviness in the broth and contributes a clean, refreshing note to the finish, while oyster mushrooms add a layer of chewy umami. Mung bean sprouts go in last and should cook for no more than two minutes to preserve their snap; prolonged heat softens them completely and removes the textural contrast that defines the dish. Ladled over a bowl of steamed rice, the spicy broth seeps into every grain and turns the whole combination into a satisfying single-bowl meal.
Korean Steamed Beef Brisket and Bean Sprouts
Thin-sliced marbled beef brisket is layered over bean sprouts and steamed with a dressing of soy sauce, minced garlic, sugar, and sesame oil. 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.
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.