Chadolbagi Sukju Bokkeum (Stir-Fried Brisket and Mung Bean)

Ingredients

• Instead of beef brisket, you can use beef belly, thinly sliced pork belly, or thinly sliced beef or pork bulgogi meat.
• Even when you think you added far too many mung bean sprouts, it always feels like too little when eating, so it is best to add a lot no matter what.

Steps

1. Prepare and slice the ingredients

   

   

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   The ingredients are truly simple. Beef brisket, mung bean sprouts, Cheongyang chili pepper (hot green chili), and red chili pepper are all you need.

   Instead of beef brisket, beef belly, thinly sliced pork belly, or thinly sliced beef or pork bulgogi meat will also work.

   Slice the chilies into rounds, not too thick.

   Stir-fry the meat

2. Stir-fry the meat

   

   

   

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   Swirl a little cooking oil in a heated pan, add 1 tbsp minced garlic, and stir-fry nicely to bring out the aroma.

   Add the beef brisket, 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine), and ground black pepper, then stir-fry.

   

   

   

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   While stir-frying, I cut any pieces of meat that were too large using kitchen shears.

   We will season it again after adding the mung bean sprouts in a moment, but seasoning the meat lightly first removes off-flavors and ensures the seasoning blends well between the meat and sprouts instead of tasting separate.

   When the meat is fully cooked and has released its savory fat, add the mung bean sprouts and 1 tbsp oyster sauce, then toss two or three times so they are coated in the rich brisket fat.

   Once the mung bean sprouts go in, raise the heat to high and move your hands quickly.

   Finish the dish

3. Finish the dish

   

   

   

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   Add all of the Cheongyang chili pepper and red chili pepper, toss quickly, and since it seemed a bit bland, I added 1/2 tsp salt.

   Turn off the heat before the mung bean sprouts fully wilt, then mix in toasted sesame oil and toasted sesame seeds to finish.

   Add only a small amount of toasted sesame oil, just enough to give a hint of nutty flavor.

   Even if the mung bean sprouts are not fully cooked in the pan, the residual heat will cook them to just the right texture.

Ppunwife's tips

• Because mung bean sprouts wilt quickly, stir-fry them over high heat and finish when they still seem slightly undercooked; this prevents water from coming out and keeps their texture crisp, pairing wonderfully with the meat.
• Seasoning the meat lightly first removes off-flavors and keeps the seasoning of the meat and sprouts balanced together rather than tasting separate.
• Stir-fry until slightly undercooked in the pan and quickly transfer to a serving plate; less water will form, and you can enjoy them crisp and delicious when eating.

FAQ

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