Chadol Sukju Bokkeum (Beef Brisket Stir-fry with Bean Sprouts)

차돌 숙주 볶음

Chadolbagi—those paper-thin ribbons of beef brisket—hit the pan and sizzle into savory perfection in seconds. Pair them with bean sprouts, all snap and crunch, and you’ve got a texture love story for the ages. The beef brings the depth, the sprouts bring the brightness, and together they dance across your palate like they’ve been practicing for years. In Korea, this duo is a pub staple: equally at home next to a steaming bowl of rice or as the ultimate drinking buddy alongside an icy beer or a round of soju. Simple. Satisfying. Utterly irresistible.

Ingredients

SERVES 2

Prep time: 10 minutes | Total time: 30 minutes

Stir Fry Sauce:

2 Tbsp soy sauce
1½ Tbsp oyster sauce
1 Tbsp mirin
1 Tbsp ginger, grated
1/2 Tbsp white sugar
black pepper, freshly ground

Beef Ingredients:

1 Tbsp garlic, grated
400g frozen thinly sliced beef for bulgogi, hot pot or shabu shabu or a rib eye steak, partially frozen and thinly sliced (2mm thick)
200g (7oz) mung bean sprouts (sukju)
1 Tbsp roasted sesame oil
2 Tbsp spring onions (scallions), sliced thinly on a bias (green and white parts)

Method

First make the sauce. In a medium bowl, whisk together the soy sauce, oyster sauce, mirin, grated ginger, sugar, and about 5-6 good grinds of black pepper. Set aside.
Place a large non-stick skillet over medium high heat. Drizzle with vegetable oil and add in the garlic. Sauté lightly until just fragrant, but not browned, about 1 minute. Add in the beef and sauté another 1-2 minutes mixing well until half cooked. Then add in the bean sprouts and pour the soy sauce mixture over. Mix well, and cook until the sprouts are wilted about 3-4 minutes more, and the beef is just cooked through. Using tongs, transfer the beef and sprouts to a serving plate and drizzle the sesame oil over, finish with sliced spring onions (scallions). Serve immediately

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