Beef Brisket and Bean Sprout Bulgogi
How to Make Delicious Beef Brisket and Bean Sprout Bulgogi: A Hearty and Impressive Home-Cooked Meal to Beat the Blues!
I made this Beef Brisket and Bean Sprout Bulgogi using savory beef brisket, crunchy bean sprouts, and vegetables I had on hand. While the sauce is simple to prepare, this dish offers a satisfying and hearty meal. Don’t forget to stir-fry rice in the leftover sauce for an extra special treat! It’s a perfect, comforting home-cooked meal.
Main Ingredients
- 580g Beef Brisket (thinly sliced)
- 300g Bean Sprouts
- 130g Shredded Scallions (for garnish and cooking)
- 1 Onion
- 1 King Oyster Mushroom
- 1/6 Carrot
- 100g Enoki Mushrooms
- A pinch of Sesame Seeds
- A pinch of Black Pepper
Sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (plum syrup)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- 2/3 Tbsp Ginger Tea (or a pinch of ginger powder)
- 3 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Mirin (rice wine)
- 2 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (plum syrup)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- 2/3 Tbsp Ginger Tea (or a pinch of ginger powder)
Cooking Instructions
Step 1
In a bowl, combine all the ingredients for the sauce.
Step 2
Stir well with a spoon until the sauce is smooth and well-mixed.
Step 3
Slice the onion thickly. We want it to retain a pleasant crunch even after cooking, so avoid slicing it too thinly.
Step 4
Cut the king oyster mushroom into thick, bite-sized pieces. This ensures it cooks well and absorbs the sauce beautifully.
Step 5
Slice the carrot. You can julienne it, or slice it thinly as shown in the photo. Aim for a consistent thickness with the other vegetables for even cooking.
Step 6
Rinse the bean sprouts under running water and drain them thoroughly in a colander. Removing excess water is key to achieving a crisp texture.
Step 7
In a large wok or pot, spread the drained bean sprouts evenly across the bottom. They will release moisture as they cook, forming a natural broth.
Step 8
Layer the thinly sliced beef brisket over the bean sprouts, making sure not to overlap too much. This arrangement helps everything cook evenly.
Step 9
Pour half of the prepared sauce over the beef and bean sprouts. Cover the pot with a lid and cook over medium-low heat until the bean sprouts have softened slightly. Be mindful of the heat to prevent burning.
Step 10
Once the bean sprouts and beef have softened a bit, gently stir everything together using a spatula to prevent the sauce from sticking to the bottom. Mix well, ensuring the beef and sprouts are coated in the sauce.
Step 11
When the bean sprouts and beef have wilted to about half their volume, it’s time to add the remaining ingredients. Add all of the enoki mushrooms.
Step 12
Add the sliced carrots, onions, and shredded scallions to the wok.
Step 13
Pour the remaining half of the sauce over all the ingredients in the wok.
Step 14
Stir everything together thoroughly with a spatula so that all ingredients are evenly coated with the sauce. If the scallions are clumped together, use chopsticks to gently separate them. You’ll notice that even without adding extra water, the vegetables and bean sprouts release enough moisture to create a delicious broth!
Step 15
If you have perilla leaves (깻잎), chiffonading them and adding them at this stage will add a wonderful aroma. The goal is to cook the vegetables until they are tender-crisp, not mushy, so avoid overcooking. If the liquid starts to reduce too much, increase the heat to medium and stir-fry for just a little longer, ensuring it doesn’t dry out completely.
Step 16
Transfer the bulgogi to a serving plate and sprinkle with a pinch of sesame seeds for a final touch. Your delicious Beef Brisket and Bean Sprout Bulgogi is ready to be enjoyed!
