← Nouns Cooking · Korean

Ingredients

• 300 g thinly sliced beef brisket (chadolbaegi), frozen slices are fine
• 300 g mung bean sprouts, rinsed and well drained
• 4 cloves Garlic, thinly sliced
• ½ Onion, sliced
• 2 Spring onion, cut into 5 cm lengths
• 1 Green chilli, sliced (optional)
• 1 tbsp Vegetable oil
• 1½ tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 2 tsp honey or sugar
• 1 tsp Toasted sesame oil
• 1 tsp Chilli oil (optional)
• Black pepper

Method

1. Stir the oyster sauce, soy sauce, mirin and honey together. Have everything sliced and ready, because this cooks in minutes.
2. Heat the oil in a wide frying pan or wok over high heat and fry the garlic for 30 seconds, until fragrant but not brown.
3. Lay the brisket in the pan in a single layer. It cooks almost instantly: toss for 1–2 min, until no pink remains and the fat has melted into the pan.
4. Add the onion and toss for 1 minute. Pour in the sauce, then add the bean sprouts and spring onion and toss over high heat for 1–2 min, just until the sprouts wilt but still snap.
5. Take the pan off the heat, add the sesame oil, a good grind of pepper, the chilli and chilli oil if using, and serve straight away with rice.

Tips

• Korean and Japanese grocers sell brisket in curled, paper-thin frozen slices; cook it straight from frozen in two batches so the pan stays hot.
• Stop as soon as the sprouts turn glossy: overcooked sprouts go limp and flood the pan with water.

Sources

Written in our own words after cross-checking these recipes:

chopsticks and flour FutureDish