Korean Beef Brisket & Bean Sprout Chili Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This spicy Korean stew combines thin slices of beef brisket and mung bean sprouts with Cheongyang chilies.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rendered brisket fat and spicy Cheongyang chilies define this beefy bean sprout stew.
- Finish cue
- The broth will be red and glossy with the rendered fat.
- Avoid this
- Add sprouts at the end to avoid excess water and keep texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 10 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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