Thinly Sliced Beef Brisket for Stir Fry

My husband and I like to spend some lazy days on the weekend binging on TV shows for hours on end. One of the shows we watch is "I Live Alone", a Korean reality show that follows a few well known entertainers that live by themselves and their daily happenings. Recently, one of the famous MCs who lives off of instant and delivered foods moved to a nicer larger apartment with a big kitchen (I'm envious) and invited over the famous comedian Park Narae to teach him how to cook a few dishes. Really simple and easy to follow along dishes that even newbies and instant food eaters like the MC could create.

The first dish Park Narae showcased is stir fried beef brisket and bean sprout. This is a super easy dish that would be perfect for a housewarming or a party because it's quick and easy but still plates to look nice! The slight crunch from the bean sprouts with the sauteed meat works out a great balance in texture and the sauce is sweet and salty for a great combination of flavors. It'd work well with a bowl of rice for dinner or with just the dish itself as bar food (an-ju in Korean) with ice cold beer or soju (or both, soju bombs!)! I made a few tweaks to the dish noted below but mainly stayed true to her dish. Time to grab a beer!

(clips from the show… so good he's giving himself an applause)

Ingredients

• 1/2 lb (250 g) beef brisket; thinly cut (chadolbaegi 차돌박이)
• 2/3 lb (300 g) bean sprout (usually one plastic package)
• oil for cooking (olive oil or your choice)
• 5 whole garlic cloves
• 1/2 onion
• 1-2 large green onions (or scallions)
• 2 spicy peppers (green or red)
• 1 1/2 Tbsp oyster sauce
• 2/3 Tbsp soy sauce
• 2/3 Tbsp honey
• Optional: a handful of enoki mushrooms – not in the original recipe but I had some laying around the fridge that needed to be used before going bad

Marinating Meat

• 1 1/2 Tbsp soy sauce
• 1 Tbsp mirin
• 2/3 Tbsp minced garlic

Notes

*Park Narae's recipe calls for only 200g of beef brisket, 1 Tbsp of oyster sauce and does not have the additional 2/3 Tbsp of soy sauce. I upped the beef amount to 250g of beef (1/2 lb)  (to be enough for 2 people since families Asia eat less than us Americans). I also in creased the oyster sauce from 1 to 1.5 Tbsp and added in the additional 2/3 Tbsp soy sauce while cooking the meat to give a slightly more powerful flavor. If in general you prefer less salty or less strongly seasoned food then you can go with use the original amounts.

Directions

1. Pat the beef brisket with a paper towel to get rid of some of the redness from the raw meat.

2. Marinate the meat by placing the beef into a medium sized bowl and adding 1 Tbsp of mirin, 1 and 1/2 Tbsp soy sauce and 2/3 heaping Tbsp minced garlic.  Mix well and set aside for at least 20 minutes.

3. Prepare the vegetables. Wash the bean sprouts, let the water drain and set aside. Slice the garlic, onion, green onions, and peppers.

4. In a frying pan, add in about 1.5 – 2 Tbsp of oil and the garlic. Let the garlic fry in the oil until the aroma resonates throughout your kitchen and it started to lightly turn amber. Here, add in the onions and continue to stir fry. Once the onions start to slightly wilt add in the marinated beef and also pour in the oyster sauce and honey. Continue to sautee until the meat is about 70% cooked through. If using, place in the enoki mushrooms now.

5. Add in the bean sprouts and give it a stir. Then put on a lid for about 1 minute so the bean sprout will cook through. Add in the additional soy sauce and stir fry for just another minute. You're done! You still want the bean sprouts to have it's crunch so there is a nice contrasting texture from the bean sprout and soft and chewy meat.

Plate!

Bonus captures from the TV show. Don't try to get fancy with the fry pan as a new cook! 🙂

fail, oops!

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Print Recipe

Stir Fried Beef Brisket and Mung Bean Sprout (Chadohl Baegi Sukju Bokkeum 차돌박이 숙주볶음)

Recipe from the popular comedian, Park Narae, on the Korean TV Show "I Live Alone". Sweet and salty beef brisket sauteed with mung bean sprouts to add a touch of crunch and texture to the dish. Works well with a bowl of rice for dinner or with just the dish itself as bar food (an-ju in Korean) with ice cold beer or soju.

Instructions

1. Pat the beef brisket with a paper towel to get rid of some of the redness from the raw meat. Marinate the meat by placing the beef into a medium sized bowl and adding 1 Tbsp of mirin, 1 and 1/2 Tbsp soy sauce and 2/3 heaping Tbsp minced garlic. Mix well and set aside for at least 20 minutes.

2. Prepare the vegetables. Wash the bean sprouts, let the water drain and set aside. Slice the garlic, onion, green onions, and peppers.

3. In a frying pan, add in about 1.5 - 2 Tbsp of oil and the garlic. Let the garlic fry in the oil until the aroma resonates throughout your kitchen and it started to lightly turn amber. Here, add in the onions and continue to stir fry. Once the onions start to slightly wilt add in the marinated beef and also pour in the oyster sauce and honey. Continue to saute until the meat is about 70% cooked through. If using, place in the enoki mushrooms now.

4. Add in the bean sprouts and give it a stir. Then put on a lid for about 1 minute so the bean sprout will cook through.

5. Add in the additional soy sauce and stir fry for just another minute. You're done! You still want the bean sprouts to have it's crunch so there is a nice contrasting texture from the bean sprout and soft and chewy meat.

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Source: https://www.chopsticksandflour.com/chadolbaegi-sukju-bokkeum/

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