Seungwoo Dad's Usamgyeop Jeyuk Bokkeum

Name: Seungwoo Dad's Usamgyeop Jeyuk Bokkeum
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g beef brisket; onion, as needed; green onion, as needed; 0.5 tbsp gochugaru; 1 tbsp sugar; 0.5 tsp jocheong; 1.5 tbsp mirim; 1.5 tsp soy sauce; 0.5 tbsp gochujang; 1 tbsp minced garlic; oyster sauce, a dash; lemon juice, a dash; sesame oil, a dash; black pepper, a dash

A well-balanced twist on jeyuk bokkeum where the fresh acidity of lemon juice perfectly cuts through the richness of beef brisket.

🙋 Recommended for

⭐ Those who want to quickly make an addictively flavorful meat side dish with a unique yet familiar seasoning.
⭐ Those who love beef brisket but couldn't eat much because of its richness.
⭐ Those looking for a foolproof jeyuk bokkeum with a perfect balance of acidity and sweetness.

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

beef brisketoniongreen oniongochugarujocheongmirimsoy saucegochujangminced garlicoyster saucelemon juicesesame oil

Tags 🏷️

rice thief spicy meat dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

200g beef brisket
onion, as needed
green onion, as needed
0.5 tbsp gochugaru
1 tbsp sugar
0.5 tsp jocheong
1.5 tbsp mirim
1.5 tsp soy sauce
0.5 tbsp gochujang
1 tbsp minced garlic
oyster sauce, a dash
lemon juice, a dash
sesame oil, a dash
black pepper, a dash

Recipe 🍳

Combine sugar, jocheong, mirim, soy sauce, gochujang, minced garlic, and oyster sauce in the specified amounts to make the seasoning sauce in advance.
Slice the onion into thin strips, and cut the green onion into long, thick pieces to add a crunchy texture.
Heat a pan with little or no oil, then add the beef brisket and cook until nicely browned.
Once the beef brisket is fully cooked, pour off most of the rendered fat from the pan, leaving just a small amount for cooking.
Add the gochugaru to the remaining oil and gently stir-fry to infuse the oil with its fragrant, spicy flavor.
Add the sliced onion and green onion, and stir-fry over medium heat until the onion turns translucent.
When the vegetables are cooked and shiny, pour in the prepared seasoning sauce and stir-fry until the sauce reduces and coats the meat and vegetables thickly.
Once the sugar in the sauce helps it cling well, turn off the heat or reduce it to low, then add a dash of black pepper, lemon juice, and sesame oil and toss lightly to finish.

Mix the seasonings in the given amounts to make the sauce, and cut the onion and green onion into bite-sized pieces.
Brown the beef brisket in a pan, then pour off most of the rendered fat.
Stir-fry the gochugaru in the remaining oil, then add the vegetables and cook until the onion becomes translucent.
Add the prepared sauce and stir-fry until the liquid reduces and coats the ingredients, then mix in black pepper, lemon juice, and sesame oil to finish.

Cooking tips 💡

When cooking frozen beef brisket, add a tiny amount of water and cover the pan briefly; the steam will quickly thaw the meat and prevent it from clumping together.
Beef brisket releases a lot of fat, so to avoid greasiness and achieve a clean taste, it's essential to drain off most of the fat during cooking.
The lemon juice added at the end is the key 'kick' that elegantly balances the heavy richness of the beef brisket, so we recommend not skipping it.

Shop ingredients on Coupang(Ad)

beef brisket onion green onion gochugaru jocheong mirim soy sauce gochujang minced garlic oyster sauce lemon juice sesame oil

School Chef's Daepae Samgyeopsal Jeyuk Bokkeum

A clean and balanced gochugaru and gochujang sauce coats thinly sliced pork belly, quickly stir-fried to perfection in the School Chef style.

20minEasyMeat & mains

pork bellygreen oniononionred pepper powdersoy sauce

home mealsuper easyspicy

School Chef's Jeyuk Bokkeum

A golden recipe for jeyuk bokkeum (stir-fried pork) where the pork is tender and the seasoning is perfectly absorbed by quickly stir-frying over high heat.

40minNormalMeat & mains

pork shoulderoniongreen onioncarrotlight soy sauce

rice-friendlymeat dishspicy

Solo Cooking God's Mushroom Jeyuk Bokkeum

Thickly sliced shiitake mushrooms are pan-fried over high heat to preserve a chewy, meat-like texture, then tossed in spicy-sweet jeyuk sauce for an unbeatable value side dish.

15minEasyMeat & mains

porkshiitake mushroomsoniongreen oniongochujang

meat dishrice companionultra simple

Ttukdak Hyung's Spicy Stir-fried Chicken Neck

Tender chicken neck is first marinated with soy sauce and sugar, then stir-fried with spicy pork stir-fry seasoning and assorted vegetables for a crunchy, rice-stealing side dish.

20minEasyMeat & mains

Chicken neckBrewing soy sauceCabbageOnionCarrot

rice-friendlyspicy매일반찬

Solo Cooking God Jajangpowder Jeonyukbokkeum

Enhanced savory depth and rich, heavy flavor by adding one spoon of jajangpowder to the basic gochujang jeonyukbokkeum seasoning, creating a unique twist on a classic dish.

15minEasyMeat & mains

porkgochujangsoy saucegarlicred pepper powder

meat dishrice companionunique dish