Savory Beef Brisket and Bean Sprout Stir-Fry: A Delicious ‘Kongbul’ Recipe
Easy Homemade ‘Kongbul’ Recipe with Beef Brisket and Bean Sprouts
Experience the delightful combination of rich beef brisket and crisp bean sprouts in this homemade ‘Kongbul’ (bean sprout stir-fry) recipe! Perfect as a hearty main dish or a flavorful snack to accompany your drinks. This recipe is designed for ease, allowing you to create a delicious and satisfying meal right in your own kitchen. Enjoy! 🙂
Main Ingredients- 500g Beef Brisket (thinly sliced, frozen or fresh)
- 340g Bean Sprouts (rinsed and drained well)
- 1 medium Onion (cut into thick strips)
- 2/3 stalk Scallions (sliced diagonally)
- 60g Carrot (cut into thick strips)
- 2 Tbsp Sugar (helps tenderize the meat and balance flavors)
Sauce- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce (for stir-frying, Jin Ganjang preferred)
- 1 Tbsp Maesil Extract (plum syrup, adds a subtle sweetness)
- 2 Tbsp Mirin (rice wine for cooking, helps remove gamey odors)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce (for stir-frying, Jin Ganjang preferred)
- 1 Tbsp Maesil Extract (plum syrup, adds a subtle sweetness)
- 2 Tbsp Mirin (rice wine for cooking, helps remove gamey odors)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the flavorful sauce that is key to delicious ‘Kongbul’. In a medium bowl, combine 1 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp minced garlic, 6 Tbsp soy sauce, 1 Tbsp maesil extract, 2 Tbsp mirin, and 1 Tbsp toasted sesame seeds. Mix them well until thoroughly combined. A well-made sauce is crucial for a flavorful stir-fry!
Step 2
Now, let’s get the vegetables ready. Slice 1 medium onion into thick strips. Cut 60g of carrot into similar thick strips. Slice about 2/3 of a scallion stalk diagonally. Cutting the vegetables into thicker pieces will help them maintain a nice crisp texture after stir-frying.
Step 3
Rinse 340g of bean sprouts under running water in a colander. After rinsing, gently shake off any excess water. This step is important to prevent the stir-fry from becoming too watery.
Step 4
Heat a large pan over medium heat. Add 500g of beef brisket and cook until it starts to change color. Then, sprinkle 2 Tbsp of sugar evenly over the meat. The sugar helps to caramelize the meat, tenderize it, and allows the sauce to adhere better.
Step 5
Beef brisket often releases a significant amount of fat. To avoid a greasy stir-fry, pour off most of the rendered fat, leaving just a small amount in the pan. You can also carefully soak up excess oil with paper towels. Removing excess fat will result in a cleaner, more pleasant dish.
Step 6
Add the sliced onions and carrots to the pan with the beef. Continue to stir-fry until the beef is fully cooked and the onions and carrots have softened slightly, becoming slightly translucent. Stir occasionally to prevent sticking.
Step 7
Once the beef and vegetables are cooked, add the prepared bean sprouts, the mixed sauce, and the diagonally sliced scallions to the pan. This is where all the delicious components come together.
Step 8
Using a spatula or tongs, toss everything together gently to ensure the sauce evenly coats all the ingredients. Continue stir-frying over medium heat for about 3-4 minutes. Be careful not to overcook the bean sprouts, as they should remain crisp. This short cooking time allows the flavors to meld beautifully.
Step 9
Finally, it’s time to finish the dish with aromatic seasonings. Just before turning off the heat, sprinkle a pinch of black pepper and drizzle 2 Tbsp of sesame oil over the stir-fry. The nutty aroma of sesame oil will enhance the overall flavor. Give it a final mix, and your delicious and savory beef brisket and bean sprout ‘Kongbul’ is ready to be enjoyed!
