Sung Si-kyung's Chadol Sukju Bokkeum
A lightning-fast dish of brisket and mung bean sprouts stir-fried over high heat with the savory oil rendered from the brisket and the spicy kick of kkwarigochu.
Ingredients needed 2 servings
Recipe
Cooking tips
- If mung bean sprouts are stir-fried too long, they lose all their moisture, become tough, and release water. Cook so quickly that you wonder if it's already done.
- Sear the meat first and set it aside before stir-frying the vegetables. This keeps the meat tender and the vegetables crisp for the best texture.
- Adding spicy kkwarigochu to the rich brisket cuts the greasiness, making the dish enjoyable without feeling heavy.
Recommended for
- Those who need to whip up a great snack or dish in 10 minutes for unexpected guests.
- Those who want to perfectly recreate izakaya-style brisket and mung bean sprout stir-fry at home.
- Cooking beginners who want guaranteed flavor with minimal sauces.
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