Beef Brisket and Morning Glory Stir-fry (Kim Su-mi Style)
Kim Su-mi’s Secret Recipe: A Duo of Beef Brisket & Bacon Morning Glory Stir-fry (1+1)
Discover the delightful crunch of Morning Glory (Kongsimchae), a vegetable I fell in love with during my trip to Thailand and have been seeking out ever since! This recipe is perfect for using up that little bit of beef brisket you have left, transformed into a delicious stir-fry, either on its own or with bacon for a twist. The main photo showcases both versions together, but as the ingredients might mix, the bacon version will have its own separate recipe. Enjoy this savory and slightly sweet stir-fry that pairs wonderfully with rice or as a satisfying snack.
Main Ingredients- Beef Brisket 150g
- Fresh Morning Glory (Kongsimchae) about 1/3 bunch
Beef Brisket Seasoning & Stir-fry Oil- Minced Garlic 2 Tbsp
- Cooking Oil 2 Tbsp
Sauce Ingredients- Plum Extract (Maesilcheong) 1 Tbsp
- Soy Sauce 2 Tbsp
- Black Pepper, a pinch
- Sugar 2 Tbsp
- Cheongyang Pepper (Korean chili pepper) 1/2, seeds removed and finely chopped
- Sesame Oil 1/2 Tbsp
- Sesame Seeds for garnish
- Minced Garlic 2 Tbsp
- Cooking Oil 2 Tbsp
Sauce Ingredients- Plum Extract (Maesilcheong) 1 Tbsp
- Soy Sauce 2 Tbsp
- Black Pepper, a pinch
- Sugar 2 Tbsp
- Cheongyang Pepper (Korean chili pepper) 1/2, seeds removed and finely chopped
- Sesame Oil 1/2 Tbsp
- Sesame Seeds for garnish
Cooking Instructions
Step 1
Begin by thoroughly washing the morning glory under running water. Pat it dry and then place it on a cutting board. Using fresh, crisp morning glory is key to a delicious outcome.
Step 2
Separate the stems and leaves of the prepared morning glory. Cut them into lengths of about 4-5 cm. You can cut the stems slightly thicker as they are more fibrous. Separating them allows for a better texture when cooked.
Step 3
In a small bowl, combine all the sauce ingredients: plum extract, soy sauce, sugar, and black pepper. Stir well until the sugar is dissolved to create your pre-made sauce. Prepare the finely chopped Cheongyang pepper, adjusting the amount to your preferred spice level.
Step 4
Heat a pan over medium heat and add 2 Tbsp of cooking oil and 2 Tbsp of minced garlic. Gently stir-fry the garlic over low heat until it becomes fragrant and lightly golden, being careful not to burn it. This step infuses the oil with a wonderful aroma.
Step 5
Add the beef brisket and 2 Tbsp of sugar to the fragrant garlic oil. Increase the heat to high and stir-fry quickly. It’s important to break up the brisket as it cooks so it doesn’t clump together.
Step 6
Once the beef brisket is partially cooked, add the thicker stem parts of the morning glory and stir-fry for about 1 minute. Once the stems begin to soften slightly, add the leaves. Pour in the prepared sauce and 1/2 Tbsp of sesame oil. Continue to stir-fry over high heat rapidly. Quick stir-frying over high heat ensures the morning glory stays crisp and tender while the sauce coats everything evenly.
Step 7
Transfer the finished beef brisket and morning glory stir-fry to a serving plate. Garnish generously with sesame seeds for a final touch. (Reference: The dish on the right in the main photo is the Beef Brisket Morning Glory Stir-fry).
