Savory Chadolbagi Sukju Bokkeum (Stir Fried Beef Brisket and Beansprouts)
A one-plate dish perfect with drinks, featuring savory beef brisket and crisp mung bean sprouts stir-fried quickly over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A specialty one-plate dish made by quickly stir-frying seasoned beef brisket with oyster sauce and mung bean sprouts over high heat. Generous amounts of garlic and Cheongyang chili peppers cut right through the meat's richness. With its simple cooking process, it is great as a satisfying dish to enjoy with drinks or as a mealtime side dish.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Beef brisket200 g
- Mung bean sprouts2 handfuls, 200 g
- Garlic5 cloves
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
Brisket Marinade
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Oyster sauce1 tbsp
- Salta little
- Toasted sesame seeds
- If you do not have beef brisket, thinly sliced pork belly or bacon also works well instead.
- If you do not like spicy food, slicing plenty of large green onion or scallions instead of chilies is also delicious.
Steps
1. If you do not have beef brisket, thinly sliced pork belly or bacon also works well instead.
2. Once the brisket is slightly thawed, add the regular soy sauce, mirin, and ground black pepper to season it.
3. Prepare about two handfuls (200 g) of mung bean sprouts.
4. Thinly slice the garlic, and finely slice the Cheongyang chili pepper and red chili pepper.
If you do not like spicy food, slicing plenty of large green onion or scallions instead of chilies is also delicious.
5. Heat oil in a preheated pan, add the garlic, and sauté thoroughly until fragrant.
It looks like more garlic than the recipe calls for.
I love garlic, so I added a few more cloves when sautéing.
6. Add the beef brisket...
7. Stir-fry until fully cooked through.
8. Add all the mung bean sprouts, chili peppers, and oyster sauce...
If using scallions or large green onion instead of chilies, slice them finely and add them at the very end.
9. Stir-fry quickly over high heat.
Mung bean sprouts can even be eaten raw, so do not cook them for long.
If it tastes bland, season with salt and finish with a sprinkle of toasted sesame seeds.
You can add toasted sesame oil to taste, but since I used beef brisket, I skipped it today.
Ppunwife's tips
- Mung bean sprouts can even be eaten raw, so do not cook them for long.
FAQ
Can I use a different cut of meat instead of beef brisket?
If beef brisket is unavailable, substituting thinly sliced pork belly or bacon works wonderfully.
How can I replace the chilies if I do not handle spicy food well?
Instead of Cheongyang chili peppers, you can finely slice plenty of scallions or large green onion and stir-fry them in at the final step.
What is the secret to stir-frying mung bean sprouts so they stay crisp?
To keep the sprouts from getting soggy and retain their crisp texture, do not cook them for long; give them a light, quick stir-fry over high heat.
Do I have to drizzle toasted sesame oil at the end?
You can add toasted sesame oil to your liking, but since beef brisket itself provides plenty of rich and savory fat, you can easily omit it.
