Stir-fried Beef Brisket with Mungbean Sprouts. Or in Korean – Chadolbaegi Sukju Bokkeum. Yes, I agree. The name is too long. Let’s call it CSB for the sake of readability!
CSB is one of my favorite anju dishes to order while drinking out in Seoul. I really like the crunch of mungbean sprouts and the paper-thin beef slices – it’s simple but so tasty.
As I mentioned in the video, this side-dish pairs so well with a cold, creamy beer. (I am drinking alot of Japanese beer lately – Asahi Super Dry ftw!) So, if you got nothing better to do on a Friday night – try working on your Korean banchan repertoire and whip it up at home. If you end up with any leftovers, pop them in the refrigerator and eat it the next morning for breakfast with some rice.
Key taste variable: Thinly sliced marbled beef
At Korean markets, you will easily find this thinly sliced beef brisket (it’s called chadolbaegi beef). This particular of meat is heavily marbled and releases a lot of oil when cooked. The oil from the beef helps to flavor the mungbean sprouts.
Stir-fried Beef Brisket with Mungbean Sprouts
Yield 2 people
One of my favorite light meat banchans to make during the work week. The crunch of the mungbean sprouts with the savoriness of thinly sliced beef brisket. Too good!
- Thinly sliced beef brisket - 300 grams
- Soy sauce - 2 Tablespoon
- Sugar - 1 Tablespoon
- Minced garlic - 1 Tablespoon
- Sesame oil - 1 Tablespoon
- Black pepper - few shakes of
- Garlic cloves - 4
- Scallions - 2 tablespoon
- Onion - 1/2 a whole
- Mungbean sprouts - 300 grams
- Oyster sauce - 2 Tablespoons
- Chili oil - 1 Tablespoon
- Sesame oil - 1 Tablespoon
- Put the thinly sliced beef brisket into a mixing bowl. Put in soy sauce, sugar, minced garlic, sesame oil and black pepper into the bowl. Mix the marinade into the meat with your hands.
- Set aside and let it marinate for 15 minutes.
Prep veggies + Detangle Meat
- Thinly split each garlic clove into 3 or 4 pieces. Cut scallions into very thin circular pieces. Wash mungbean sprouts and drain off water.
- Then go back to bowl of meat. Use your hands to open up each meat slice. (This way they don't curl up and clump together when cooking)
Cook it up
- Put a frying pan on medium high heat. Then put oil into the frying pan. Once it is hot, place in garlic and onion slices. Stir-around until onion turns slightly translucent.
- Then place in meat pieces. When most of the red in the meat is gone, place in the mungbean sprouts.
- Add oyster sauce, chili oil and mix everything thoroughly. Stir-around for 1 minute.
- Then place in the sesame oil and give a final toss. Turn off heat and place into serving bowl. Make sure to garnish with scallions. Enjoy!
- Don't overcook the mungbean sprouts. Stir-fry them for only 1 minute. They will still continue to cook from the residual heat on the plate.