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Eonam Teacher's Chadol Stir-fried Pasta

A 10-minute stir-fried pasta made by stir-frying thinly sliced beef brisket (chadolbagi) with scallion-infused oil, oyster sauce, and soy sauce over high heat to bring out a smoky wok flavor.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Stir-fry the oyster sauce and soy sauce over high heat for about 30 seconds as if burning them to naturally bring out a rich smoky flavor.
  • Gochugaru must be added with the heat off and toasted with the residual heat and beef brisket oil to prevent burning and create a nutty chili oil.
  • The pasta should be cooked slightly past al dente so the beef brisket seasoning penetrates well into the noodles.

Recommended for

  • Those who want to try a unique fusion pasta with thinly sliced beef brisket and smoky seasoning.
  • Those who want to make a wonderful meal or side dish in 10 minutes without fail.

Shop ingredients on Coupang(Ad)

pastathinly sliced beef brisket (chadolbagi)large green onionoyster sauceJin-ganjangminced garlicgochugaruperilla leavescheongyang chili peppersugarsaltcooking oilblack pepper

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