Spicy and Savory Stir-Fried Beef Brisket with Bean Sprouts (Chadolbagi Sukju Bokkeum)
Quick & Delicious Korean Beef Dish: Stir-Fried Brisket with Crisp Bean Sprouts
Bean sprouts are a favorite in my kitchen for their delightful crunch! Today, we’re making a special #Chadolbagi dish generously loaded with them. This version is a bit spicier and more savory than my previous recipe. Experience the wonderful harmony of tender, chewy beef brisket and crisp bean sprouts in this flavorful stir-fry. Let’s cook together!
Main Ingredients
- 300g Beef Brisket (thinly sliced)
- 300g Bean Sprouts
- 1/2 Onion
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 1 Green Onion (scallion)
Seasoning & Aromatics
- 1 Tbsp Gochugaru Oil (Korean chili oil)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 2 Tbsp Korean Rice Wine (Cheongju)
- 1 Tbsp Ginger Wine (or Mirin)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 1 Tbsp Gochugaru Oil (Korean chili oil)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 2 Tbsp Korean Rice Wine (Cheongju)
- 1 Tbsp Ginger Wine (or Mirin)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, gently pat the beef brisket dry with paper towels to remove any excess blood. Cut it into bite-sized pieces. Thinly slice the onion. Slice the green onion diagonally. Finely mince the Korean green chilies and red chili.
Step 2
Rinse the bean sprouts under cold running water two to three times. Drain them thoroughly in a colander; it’s important to remove as much moisture as possible to prevent them from becoming soggy when stir-fried.
Step 3
Heat a wok or a deep pan over medium heat. Add the Gochugaru oil and swirl to coat. Add half of the sliced onion and green onion and stir-fry until fragrant. This step infuses the oil with a lovely aroma, enhancing the overall flavor.
Step 4
Once the aroma from the green onions and chilies becomes noticeable, add the beef brisket to the pan. Pour in the Korean rice wine and ginger wine. Turn the heat up to high and stir-fry quickly, ensuring the brisket pieces don’t clump together.
Step 5
When the beef brisket is about 80% cooked and has changed color, add the oyster sauce and mix well to coat everything evenly. Immediately add the drained bean sprouts and continue to stir-fry vigorously over high heat. The key here is to cook quickly to maintain the bean sprouts’ crispness! Finally, toss in the remaining sliced green onion, Korean green chilies, and red chili. Stir-fry for another brief moment. Finish by sprinkling with toasted sesame seeds and a pinch of black pepper.
Step 6
Your spicy and crisp stir-fried beef brisket with bean sprouts is ready! Plate it attractively and sprinkle with extra toasted sesame seeds for a dish that’s as beautiful as it is delicious. This makes an excellent dish for entertaining guests.
Step 7
When using a generous amount of bean sprouts, stir-frying them quickly over high heat is crucial to preserve their fresh, crisp texture, resulting in a truly delicious beef brisket dish.
Step 8
This is one of my absolute favorite beef dishes. While I enjoy beef brisket doenjang jjigae (soybean paste stew), I much prefer this stir-fry with bean sprouts. The spicy, sweet, and savory flavors make it an irresistible rice accompaniment!
