Chef Ryu Soo-young’s Signature Brisket Stir-fry Pasta
Restaurant-Quality Brisket Stir-fry Pasta Made Easy at Home
Here’s Chef Ryu Soo-young’s easy-to-follow recipe for Brisket Stir-fry Pasta! It’s surprisingly simple to make and guarantees a delicious result. Try this special dish for a delightful home-cooked meal, perfect for any occasion!
Main Ingredients- Brisket (Thinly Sliced) 200g
- Fresh Perilla Leaves (Kkaennip) 5 sheets
- Spicy Korean Green Chili Peppers (Cheongyang) 3 pcs
- Pasta Noodles 2 servings (Spaghetti or Linguine recommended)
- Cooking Oil a little (for greasing the pan)
- Scallions (Green Onions) 2 stalks
- Coarse Salt 1 Tbsp (for pasta water)
Sauce & Seasoning- Soy Sauce 1 Tbsp
- Oyster Sauce 2 Tbsp
- Minced Garlic 0.5 Tbsp (generous amount)
- Red Pepper Powder (Gochugaru) 1 Tbsp (for a spicy kick)
- Sugar 0.5 Tbsp (to balance sweetness)
- Black Pepper 10 grinds (generous amount)
- Soy Sauce 1 Tbsp
- Oyster Sauce 2 Tbsp
- Minced Garlic 0.5 Tbsp (generous amount)
- Red Pepper Powder (Gochugaru) 1 Tbsp (for a spicy kick)
- Sugar 0.5 Tbsp (to balance sweetness)
- Black Pepper 10 grinds (generous amount)
Cooking Instructions
Step 1
First, wash the 5 perilla leaves thoroughly and pat them dry. Roll them up tightly and slice them thinly into strips. The thinner the cut, the better the texture.
Step 2
Thinly slice the 3 Cheongyang chili peppers diagonally after removing the stems. This adds a spicy kick. Feel free to add more if you enjoy extra heat.
Step 3
Cut the 2 scallions into finger-length pieces, then slice each piece in half lengthwise. This helps to release more of their flavor into the dish.
Step 4
Heat a pan with a little cooking oil. Add the prepared scallions and stir-fry over medium heat until they are lightly browned and fragrant. If using a gas stove, be careful not to burn them by maintaining medium heat. This step caramelizes the scallions, bringing out their natural sweetness.
Step 5
Once the scallions are nicely browned, pour 1 Tbsp of soy sauce along the edge of the pan and let it bubble slightly. Then, add 2 Tbsp of oyster sauce and quickly stir-fry everything together with the scallions to infuse the flavors.
Step 6
In a separate pot, bring a generous amount of water to a rolling boil and add 1 Tbsp of coarse salt. Add 2 servings of pasta noodles and cook them for about 1 minute less than the time indicated on the package, aiming for an ‘al dente’ texture. Crucially, do not discard the pasta cooking water! This starchy water is the secret ingredient for achieving the perfect sauce consistency.
Step 7
While the pasta is cooking, add the 200g of brisket to the heated pan (without marinating) and stir-fry over high heat. Brisket can become tough if overcooked, so sear it quickly for about 1 minute until it just changes color and becomes slightly crispy. Avoid cooking it for too long.
Step 8
Turn off the heat under the brisket pan and immediately add 1 Tbsp of gochugaru (red pepper powder). Stir it into the residual heat. This allows the fat from the brisket to render and infuse the pepper powder, creating a flavorful, slightly spicy oil without a dry powdery taste.
Step 9
Drain the cooked pasta (reserving the water) and add it to the pan with the brisket. Stir-fry briefly to combine. Then, add about half a ladleful (approx. 150ml) of the reserved pasta cooking water to the pan. Continue to stir-fry, allowing the pasta water to emulsify with the sauce and coat the noodles beautifully.
Step 10
Once the pasta and brisket mixture is well combined and glossy, carefully plate the pasta, arranging it appealingly.
Step 11
Finally, garnish generously with the thinly sliced Cheongyang chilies and perilla leaf strips. Your delicious and spicy Brisket Stir-fry Pasta, in the style of Chef Ryu Soo-young, is now ready to be enjoyed!
