Korean Beef Brisket & Bean Sprout Chili Stew
Thin-sliced beef brisket and mung bean sprouts are simmered with Cheongyang chilies in this spicy stew. The marbled brisket releases its fat into the anchovy-based broth, creating a rich, beefy foundation. Crunchy bean sprouts provide textural contrast, while two Cheongyang chilies deliver a sharp, direct heat. Tofu, onion, and green onion round out the stew, seasoned with Korean chili flakes and soup soy sauce for a layered, fiery bowl.
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Instructions
- 1
Add beef brisket and minced garlic to a pot and stir-fry over medium heat for 1 minute.
- 2
Add chili flakes and soup soy sauce, then cook 30 seconds more to bloom the seasoning.
- 3
Pour in anchovy stock; once boiling, add onion and simmer for 5 minutes.
- 4
Add large tofu pieces and simmer 4 more minutes so they absorb flavor.
- 5
Add bean sprouts and Cheongyang chili; boil briefly for 2 minutes to keep crunch.
- 6
Add green onion for the last 30 seconds, then serve immediately.
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