Bean sprout Bulgogi (차돌 숙주 볶음)

This is one of my favourite drinking snacks in Korea, known as 차돌숙주볶음 (Chadol Sukju Bokkeum). 차돌 (Chadol) means beef brisket, 숙주 (Sukju) means bean sprout, and 볶음 (Bokkeum) means stir-fry. But trust me, it’s not just a bar snack — it also makes a fantastic diet meal!

If you want to make it lighter, you can use a leaner cut of beef, but I highly recommend sticking with brisket — it really takes the dish to another level. You can pair it with rice or noodles if you need more carbs, but honestly, I’m usually more than satisfied eating it just as it is!

Hope you guys enjoy this recipe!

Bean sprout Bulgogi (차돌 숙주 볶음)

Recipe by Minseo KimDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

419

kcal

Protein

37

g

Carbs

20

g

Fat

21

g

Ingredients

• Minced garlic
  40g

• Sesame oil
  15g

• Thinly sliced brisket
  460g

• Bean sprouts (1 bag)
  550g

• Soy sauce
  30ml

• Oyster sauce
  15ml

• Dasida (powdered beef stock)
  10g

• Stevia
  10g

• Optional : ground pepper, chopped spring onion

Directions

• Heat the pan on high heat. Add the sesame oil and minced garlic, and stir-fry until fragrant.
• Add the thinly sliced brisket and stir-fry until slightly cooked. You can chop it into smaller pieces using kitchen scissors as it cooks.
• Add the soy sauce, oyster sauce, and stevia. Stir until the beef is well seasoned.
• 
• Add the bean sprouts and mix well. Be careful not to overcook them — this dish is best when they still have a little crunch and texture.
• Add the dasida and give it a final mix.
• Season with ground pepper to taste, sprinkle the chopped spring onions on top and serve!

Recipe Video

Notes

• Thinly sliced beef brisket can usually be found at your local Asian grocery store.
• You can swap Dasida for any beef stock powder.
• Don’t overcook the meat or the bean sprouts — this dish is best when done in 10 minutes, and that’s what gives it the perfect texture!