Beef Brisket Point Stir-fry with Kkari-gochu Recipe
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This Beef Brisket Point Stir-fry with Kkari-gochu (꽈리고추) can be whipped up in just 15 minutes. The sweet and savory sauce, combined with savory beef brisket, chewy king oyster mushrooms, and a subtle hint of spice, makes it perfect as a side dish for rice or an excellent accompaniment to drinks. It's especially great as a hearty meal when your appetite wanes in summer, requiring no special ingredients. Treat your family to a delicious and satisfying meal!
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This is a delicious side dish for rice, combining savory thinly sliced beef brisket, aromatic shishito peppers (kkwari-gochu), and chewy king oyster mushrooms.
📝 Editor's Notes
This easy "Woosamgyeop (Beef Brisket) and Kkwari-gochu (Shishito Pepper) Stir-fry" is a delightful side dish for rice, combining savory beef brisket, aromatic shishito peppers, and chewy king oyster mushrooms.
It can be prepared in about 20 minutes for two servings.
The savory yet slightly sweet sauce is appetizing, making it perfect to enjoy with warm rice.
It's a versatile dish suitable for any season, and also makes an excellent main course for a hearty dinner or when entertaining guests.
Its profound flavor, achieved without complex steps, makes it an ideal dish for beginner cooks to try.
🛒 Ingredient Tips
Using thinly sliced beef brisket (woosamgyeop) allows the sauce to absorb well and shortens cooking time.
Choose meat with vibrant color and evenly distributed fat layers.
For king oyster mushrooms, select those with firm caps, straight stems, and elasticity for freshness.
Making incisions helps them absorb the sauce better and improves their texture.
For shishito peppers (kkwari-gochu), choose ones that are not too large, glossy, and vibrant green.
Unwithered stems are a sign of freshness.
The aroma of shishito peppers is a key point of this dish, so it's important to choose good quality ones.
🔄 Substitution Guide
Instead of thinly sliced beef brisket (woosamgyeop), you can use beef brisket point (chadolbaegi) or thinly sliced pork belly (daepae samgyeopsal).
Beef brisket point has more fat than woosamgyeop, offering a richer, more savory taste, while thinly sliced pork belly provides a milder flavor.
However, thinly sliced pork belly may have less fat than woosamgyeop, so adjust the amount of rendered oil to wipe off.
If king oyster mushrooms are unavailable, you can substitute with oyster mushrooms (neulari-beoseot) or shiitake mushrooms (pyogo-beoseot).
Oyster mushrooms offer a softer texture, while shiitake mushrooms add their unique aroma and chewiness.
If you don't have shishito peppers (kkwari-gochu) or dislike spicy food, a good alternative is to add large pieces of green onion (dae-pa) or bell peppers for color and a crisp texture, as suggested in the recipe tips.
The taste might vary slightly, but it will still be delicious.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point in this dish is managing the beef brisket oil.
A lot of oil is rendered when cooking the brisket, and wiping off the excess is essential for a clean, non-greasy taste.
Don't forget to wipe off the oil with a paper towel before adding the mushrooms.
The second point is to thoroughly stir-fry the sauce.
When adding sugar, soy sauce, mirin, and minced garlic, stir-fry until the sauce bubbles and blends well.
This enhances the umami flavor of the sauce and allows it to penetrate deeper into the meat and mushrooms.
Finally, adding shishito peppers (kkwari-gochu) at the very end and stir-frying them briefly is key.
If stir-fried for too long, they will become soft and lose their distinct aroma, so cook them for just 1-2 minutes.
👨🍳 Directions
Cook 14 oz (400g) of thinly sliced beef brisket (woosamgyeop) in a pan over medium heat.
Once the beef brisket is cooked through with no red parts remaining, push it to one side of the pan. Slice 2 king oyster mushrooms 1cm (approx. 0.4 inch) thick, make incisions on one side of each slice, then add them to the pan and brown. (If there's too much oil from the brisket, wipe some away.)
Push the beef brisket and mushrooms to one side of the pan. Add 2/3 tbsp sugar, 2.5 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp minced garlic to the empty side. Stir-fry the sauce until it simmers and mixes well.
Stir-fry until the sauce evenly coats the beef and mushrooms, then add 2 oz (50g) shishito peppers (kkwari-gochu) and stir-fry briefly.
Finish with a few dashes of black pepper.
💡 Tips
If shishito peppers (kkwari-gochu) are not available, you can substitute with a bit of green onion (dae-pa) and cheongyang peppers (cheongyang-gochu).
If too much oil is rendered from the beef brisket (woosamgyeop) while cooking, wipe some off before adding the mushrooms.
📦 Storage & Reuse
Leftover Woosamgyeop and Kkwari-gochu Stir-fry can be stored in an airtight container in the refrigerator for 2-3 days.
While freezing is possible, the texture of the mushrooms may become somewhat soft, so it's recommended to refrigerate and consume quickly.
For freezing, it's convenient to portion it out into single servings.
To reheat, microwave for 2-3 minutes or gently stir-fry in a pan over low heat.
The leftover sauce is also delicious mixed with rice, or you can finely chop the stir-fry and use it as an ingredient for kimchi fried rice.
🥢 Who This Is For
I highly recommend this Woosamgyeop and Kkwari-gochu Stir-fry for anyone looking for a hearty and delicious meal.
It's also nutritionally balanced, as it combines both meat and vegetables.
It makes a good side dish for children, but since shishito peppers can be slightly spicy, you might want to adjust the amount or substitute them with other vegetables when serving to kids.
It pairs best with warm white rice, and serving it alongside a refreshing soup like bean sprout soup (kongnamul-guk) or seaweed soup (miyeok-guk) will complete the perfect meal.
🔥 Nutrition Info
For one serving of Woosamgyeop and Kkwari-gochu Stir-fry, the estimated calories are approximately 450-500 kcal.
Protein is estimated at 30-35g, fat at 30-35g, and carbohydrates at 10-15g.
This dish provides high-quality protein and fat from the beef brisket, while king oyster mushrooms are rich in dietary fiber, aiding in gut health.
Shishito peppers (kkwari-gochu) are abundant in Vitamin C, beneficial for boosting immunity, and the allicin in minced garlic contributes to antibacterial action and improved blood circulation.
Overall, it's a well-balanced menu that provides a good range of energy and essential nutrients.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Beef Brisket Point Stir-fry with Kkari-gochu?
- Main ingredients include US-produced Thinly Sliced Beef Brisket Point, Organic King Oyster Mushrooms, Kkari-gochu (꽈리고추), Sugar, Soy Sauce. For the beef brisket point, choose thinly sliced (daepae-style) cuts to shorten cooking time and allow the sauce to penetrate well. Fresh beef brisket point should have a good balance of red meat and white fat, with a glossy sheen. For kkari-gochu (꽈리고추), select ones that are not too large and have a crisp texture. Fresh kkari-gochu (꽈리고추) should be free of blemishes and have a vibrant color. For king oyster mushrooms, choose ones with caps that are not too spread open, plump bodies, and firm stems for a chewier texture.
- Q. What are the key tips for making Beef Brisket Point Stir-fry with Kkari-gochu?
- The first key point for this dish is not to overcook the beef brisket point. Cook over medium heat just until no red parts remain, ensuring it stays tender and not tough. The second point is to pan-fry the mushrooms until golden brown; cooking them thoroughly in the rendered beef fat will significantly enhance their flavor. Lastly, it's crucial to add the kkari-gochu (꽈리고추) at the very end and stir-fry them briefly. This preserves their crisp texture and fresh aroma. Pay attention to heat control to prevent the sauce from reducing too much.
- Q. How should I store leftover Beef Brisket Point Stir-fry with Kkari-gochu?
- Store leftover Beef Brisket Point Stir-fry with Kkari-gochu (꽈리고추) in an airtight container in the refrigerator for 2-3 days. To reheat, microwave for 2-3 minutes or stir-fry again in a pan over low heat until warm to enjoy its original flavor. Freezing is possible, but the texture may change upon thawing, so it's best to consume as soon as possible. Leftovers can also be added to kimchi fried rice or served over rice as a rice bowl for another delicious meal.
- Q. How many calories are in Beef Brisket Point Stir-fry with Kkari-gochu?
- For this Beef Brisket Point Stir-fry with Kkari-gochu (꽈리고추), one serving (based on 2 servings total) is estimated to be approximately 450-500 kcal. It is expected to contain about 25-30g of protein, 30-35g of fat, and 10-15g of carbohydrates. Beef brisket point provides high-quality protein and iron, which can help prevent anemia. King oyster mushrooms are rich in dietary fiber, beneficial for gut health, and kkari-gochu (꽈리고추) is packed with Vitamin C, contributing to immune system strengthening. However, due to the relatively high fat content of beef brisket point, it is recommended to consume in moderation.
- Q. Can I substitute ingredients in Beef Brisket Point Stir-fry with Kkari-gochu?
- If kkari-gochu (꽈리고추) is not available, you can substitute it with the white part of green onions and some Cheongyang chili peppers (청양고추). Green onions will add sweetness, and Cheongyang chili peppers will provide a spicy kick, offering a different charm than kkari-gochu (꽈리고추), though kkari-gochu's (꽈리고추) unique aroma might be less prominent. For the beef brisket point, you can use thinly sliced beef short plate (chadolbaegi (차돌박이)) or thinly sliced pork belly. Chadolbaegi (차돌박이) offers a richer, more tender flavor but can be more expensive, while pork provides a cleaner taste. If king oyster mushrooms are unavailable, oyster mushrooms or button mushrooms can be used instead. The texture may vary slightly, but the umami of the mushrooms will still be enjoyable.
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