Korean Beef Brisket & Bean Sprout Chili Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Thin-sliced woosamgyeop, fatty beef brisket, is fried with garlic until its fat runs, and the chili flakes and soup soy sauce are toasted in that fat before any anchovy stock goes in.
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That is where the red, slick broth comes from. Two cheongyang chilies make it properly hot, and the bean sprouts go in last and come out still crunchy.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Cut 200g of tofu into large pieces, add to the pot, and cook for 4 minutes until the broth soaks into the tofu.
- 5
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.
- 6
Just before turning off the heat, add 1 diagonally sliced green onion and steep for 30 seconds, then serve immediately.
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