Mouthwatering Stir-Fried Beef Brisket and Kimchi: A Perfect Weekend Dish
Mouthwatering Stir-Fried Beef Brisket and Kimchi: A Perfect Weekend Dish
Recreate the Viral ‘Holjjakjib’ Menu: Spicy and Savory Stir-Fried Beef Brisket and Kimchi
My daughter asked me to make a dish from a place she’d never been to, a popular spot in Sincheon called ‘Holjjakjib’. The menu item was ‘Chadol Kimchi Gui’ (Stir-Fried Beef Brisket and Kimchi). It sounded similar to pork kimchi stir-fry, so I decided to give it a try, even though I hadn’t tasted it before. Since my daughter especially loves beef brisket, I imagined this dish would be a hit with her. To my delight, she not only loved it but declared it even tastier than the restaurant version! My younger son, who isn’t usually a fan of brisket, also devoured it, praising the incredible combination of meat and kimchi. Wrapping it all up with rice cooked in the leftover sauce made it feel like a luxurious meal out. For those staying home this weekend, escape the ordinary with this delightful Chadol Kimchi Gui. Stay healthy!
Main Ingredients- Beef Brisket (Chadolbagi) 600g: Use fresh, high-quality brisket for the best flavor.
- Napa Cabbage Kimchi 1/2 head: Well-fermented, crisp kimchi adds depth to the dish.
- Enoki Mushrooms 1 pack: These add a wonderful aroma and texture.
Seasoning & Others- Gochugaru (Korean Chili Flakes) 1 Tbsp: For a touch of spiciness.
- Hwayu (Chinese Cooking Wine) 1 Tbsp: Adds a unique savory depth, similar to Chinese stir-fries. (If unavailable, a little soy sauce or oyster sauce can be substituted)
- Minced Garlic 1 Tbsp: Essential for flavor.
- Black Pepper: A pinch to enhance flavors and remove any gamey notes.
- Scallions: Finely chopped, for garnish or to add during cooking.
- Gochugaru (Korean Chili Flakes) 1 Tbsp: For a touch of spiciness.
- Hwayu (Chinese Cooking Wine) 1 Tbsp: Adds a unique savory depth, similar to Chinese stir-fries. (If unavailable, a little soy sauce or oyster sauce can be substituted)
- Minced Garlic 1 Tbsp: Essential for flavor.
- Black Pepper: A pinch to enhance flavors and remove any gamey notes.
- Scallions: Finely chopped, for garnish or to add during cooking.
Cooking Instructions
Step 1
First, prepare the kimchi. Lightly rinse the napa cabbage kimchi under running water to adjust its spiciness and tanginess. Squeeze out excess water thoroughly. Chop the kimchi into bite-sized pieces using scissors or a knife. Adjust the rinsing based on how sour and spicy you prefer your kimchi.
Step 2
In a bowl, combine the beef brisket and the chopped kimchi. The brisket’s natural fat will render as it cooks, adding a rich, savory flavor that complements the kimchi beautifully.
Step 3
Now, let’s add the key seasonings. Mix in 1 Tbsp of gochugaru, 1 Tbsp of Hwayu, 1 Tbsp of minced garlic, and a pinch of black pepper. Gently toss everything together to ensure the brisket and kimchi are evenly coated. Marinating for a short while will allow the flavors to meld wonderfully.
Step 4
Trim the root ends of the enoki mushrooms and separate the strands. Make sure to clean them well, removing any soil from the caps. Enoki mushrooms cook quickly, so add them towards the end to maintain their crisp texture.
Step 5
Heat a grill pan or a regular frying pan over medium-high heat. Add the marinated brisket and kimchi mixture, along with the enoki mushrooms. Stir-fry, ensuring nothing burns, until the beef brisket is cooked through and the kimchi is tender yet slightly crisp. The rendered fat from the brisket will create a delicious sauce with the kimchi. Garnish with chopped scallions for extra aroma and visual appeal. This dish is fantastic enjoyed in lettuce wraps or by stir-frying rice in the leftover savory sauce. It’s the perfect way to enjoy a special restaurant-style meal at home!
