Chewy Beef Brisket & Spicy Baby Octopus Stir-fry with Crunchy Yeolmu Bibimbap
Chewy Beef Brisket & Spicy Baby Octopus Stir-fry with Crunchy Yeolmu Bibimbap
#BeefBrisketRecipe #BabyOctopusRecipe #YeolmuBibimbap #StirFriedBrisketOctopus #HomeCooking #EasyRecipe
Experience a delightful fusion of spicy and sweet baby octopus with savory beef brisket, perfectly complemented by a refreshing bibimbap featuring an abundance of crunchy yeolmu (young radish greens). This recipe is inspired by the ‘Matnamui Gwangjang’ segment featuring pork belly and octopus, adapted to highlight the rich juices of beef brisket and the tender texture of the octopus, all balanced by the freshness of yeolmu. Prepare for a satisfying meal that will have you finishing your rice in no time. The octopus, softened by the brisket’s rendered fat, and the savory brisket offer a unique texture contrast, while the crisp yeolmu elevates the overall flavor.
Stir-fry Ingredients- 220g Beef Brisket (Chadolbagi)
- 450g Pre-seasoned Baby Octopus (or marinate your own)
- 4 bunches Young Radish Greens (Yeolmu), trimmed
- 1 cup Shredded Scallions (optional, for garnish or mixing)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Scallion Dressing Ingredients (Optional, adjust based on pre-seasoned octopus)- 1 cup Shredded Scallions
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Vinegar
- 2 Tbsp Plum Extract (Maesil-cheong)
- 1 tsp Sesame Oil
- 1 cup Shredded Scallions
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Vinegar
- 2 Tbsp Plum Extract (Maesil-cheong)
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
Start by thoroughly cleaning the yeolmu (young radish greens). Gently scrub the root ends to remove any soil using a brush under running water. Wash the leaves carefully. Since it will be eaten raw, soaking them in a mild vinegar-water solution before rinsing thoroughly is recommended to ensure they are hygienic and free from any residues. This process also helps maintain their crisp texture.
Step 2
Thaw the beef brisket (chadolbagi) if it was frozen. Thawing it just before cooking helps retain its juices, ensuring a more delicious result.
Step 3
If using pre-seasoned baby octopus, you can use it directly. If you’re seasoning your own, prepare a mixture of gochujang, gochugaru (chili powder), soy sauce, minced garlic, minced ginger, pepper, sugar, and plum extract. Marinate the cleaned octopus in this mixture for a while to allow the flavors to meld. Marinating and then briefly resting it will help the seasonings penetrate well. (If using pre-seasoned octopus, skip this step or adjust seasoning to taste if needed.)
Step 4
Heat a pan over medium-high heat without adding any oil. Place the beef brisket in the hot pan and cook. As it heats up, the savory fat from the brisket will render out, and the meat will gradually turn from red to a grayish-brown color. This step allows the brisket’s natural flavor to develop and creates a coating that will make the octopus more tender when stir-fried together.
Step 5
Once the beef brisket is cooked to a grayish-brown, add the thawed, seasoned baby octopus to the pan. Stir everything together, allowing the brisket drippings and the octopus seasoning to combine as you stir-fry. Avoid overcooking, as this can make the octopus tough. Stir-frying quickly over high heat is best.
Step 6
When the octopus is tender and the flavors have melded with the brisket, the stir-fry is complete. The savory taste of the brisket and the spicy-sweet flavor of the octopus will be perfectly balanced at this point.
Step 7
This step is optional, but for added flavor and texture, you can add the prepared shredded scallion mixture and stir-fry them together. The mild spiciness and aromatic flavor of the scallions will add depth to the dish, similar to enjoying scallions wrapped with meat.
Step 8
Toss the shredded scallions briefly with the stir-fry. The fragrant aroma of the scallions enhances the dish. Your Beef Brisket and Baby Octopus Stir-fry with Scallions is now ready. It looks appetizing and smells wonderfully aromatic.
Step 9
Now, let’s prepare to make the bibimbap. Ensure the yeolmu you prepared earlier is completely drained of water and cut into bite-sized pieces. All the components for a flavorful bibimbap – the stir-fried brisket and octopus, and the fresh yeolmu – are ready. We will now assemble these ingredients into a delicious bibimbap.
Step 10
In a large mixing bowl, place a serving of cooked rice. Generously spoon the beef brisket and baby octopus stir-fry over one side of the rice. Since this stir-fry acts as the primary seasoning for the bibimbap, make sure to add a good amount. This ensures the flavors are well-distributed when mixed with the yeolmu later.
Step 11
Pile the prepared yeolmu generously onto the other side of the bowl, next to the stir-fry. The more yeolmu you add, the crispier and fresher the bibimbap will be, enhancing its overall taste. Don’t hesitate to add plenty; the refreshing quality of the yeolmu creates a wonderful contrast with the spicy stir-fry.
Step 12
Finally, drizzle sesame oil over everything for a nutty aroma and sprinkle with toasted sesame seeds to finish. Your Beef Brisket and Baby Octopus Stir-fry Yeolmu Bibimbap is complete! Take a large spoonful and mix it all together. You’ll experience the delightful chewiness of the savory brisket, the improved tenderness of the octopus cooked in its own juices, and the fresh, crisp crunch of the yeolmu. This bibimbap truly shines when loaded with plenty of yeolmu, making it an exceptional and satisfying meal.
