10-Min Stir Fried Beef Brisket with Bean Sprouts: Chadol Sukju Bokkeum

Name: 10-Min Stir Fried Beef Brisket with Bean Sprouts: Chadol Sukju Bokkeum
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: 300 g Thinly sliced beef brisket (any Thinly sliced beef works); 200 g Bean sprouts; 3 cloves Garlic; 1/2 tbsp Minced garlic; 1/2 stalk Green onion; 1 Onion (small one); 1 tbsp Cooking oil; 5 turns Black pepper; 2 Chili peppers (optional garnish); 1 pinch Sesame seeds (optional garnish); 1.5 tbsp Soy sauce (Korean Jin Ganjang); 2 tbsp Oyster sauce; 1 tbsp Cooking wine (Mirin or white wine works); 1 tbsp Plum extract (Maesil-cheong)

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Stir fried beef brisket with bean sprouts is the dish Korean home cooks reach for on the nights they’re too tired to cook, or on nights when they want something good to eat alongside a glass of soju. Known as Chadol Sukju Bokkeum (차돌박이 숙주볶음), this classic Korean beef brisket recipe combines savory soy sauce-based beef with crispy, crunchy bean sprouts. If you are looking for an authentic Stir fried beef brisket with bean sprouts that is ready in just 10 minutes, you are in the right place. This Korean beef brisket recipe is so easy that even a complete beginner can achieve restaurant-quality results at home with this Chadol sukju bokkeum.

Quick 10 minute Korean dinner with stir fried beef and crunchy bean sprouts — Stir fried beef brisket with bean sprouts, ready in just 10 minutes on a weeknight.

What Is Chadol Sukju Bokkeum?

Chadol is short for chadolbagi and refers to thinly sliced beef brisket. Sukju (숙주) means mung bean sprouts, and bokkeum (볶음) simply means stir-fry. Just as the name suggests, this Stir fried beef brisket with bean sprouts seasoned with oyster sauce and soy sauce, with the fragrance of garlic and a smoky fire flavor cooked right in. The bean sprouts are stir-fried quickly over high heat to preserve their signature crunch. Whether eaten as a banchan (side dish) or an anju (snack with drinks), this Chadol sukju bokkeum never fails to satisfy.

Easy 10 minute Korean beef recipe with thin sliced brisket bean sprouts and garlic sauce — Chadol Sukju Bokkeum: the sweet, savory Korean stir-fry you never knew you needed.

What Is Chadolbagi?

Chadolbagi is the part of beef attached to the lower front chest of the cow, the brisket, with white fat marbled generously throughout. It’s a fatty cut with an incredibly rich, nutty flavor. When sliced thick, those fat portions can become tough and chewy, which is why it’s always sliced paper-thin. With its abundant marbling, tender texture, and quick cooking time, chadolbagi is the best cut you can reach for when you want something delicious on the table fast.

Paper thin beef brisket slices raw on a white plate before cooking — Paper thin beef brisket slices raw before cooking stir fried beef brisket with bean sprouts

In Korea, this cut is commonly eaten as Korean BBQ grilled directly over flame, but it’s also widely used in shabu-shabu, doenjang jjigae (Korean soybean paste stew), and this delicious stir fried beef brisket with bean sprouts.

Thinly sliced beef brisket being stir fried in a hot wok with cooking oil — Thin sliced beef recipes don’t get easier or more delicious than this.

Why This Korean Beef Brisket Recipe Works

This isn’t just another random stir-fry, it is the ultimate Stir fried beef brisket with bean sprouts. Here’s why this Chadol sukju bokkeum is a must-try:

The two-step cook: You cook the beef first, rest it, and then stir-fry the aromatics in the leftover beef fat. That fat is flavor gold. Don’t skip this.
The sauce balance: Soy sauce brings salt and umami, oyster sauce adds body and sweetness, mirin lifts everything with a clean sweetness, and plum extract (maesil-cheong) delivers a subtle fruity brightness that rounds out the whole dish.
The bean sprout technique: Bean sprouts are cooked for less than 60 seconds over high heat. That’s it. The goal is to keep them snappy and crunchy, not soft and soggy. High heat + short time = perfection.
The optional 불맛 (bul-mat): Korean for “fire flavor” that elusive, slightly charred smokiness you get from high-heat cooking. A kitchen torch adds this beautifully at home and takes this dish from great to WOW.

Easy Korean stir fry with thin sliced beef brisket bean sprouts and garlic — Chadol Sukju Bokkeum with toasted sesame seeds and red chili garnish.

Ingredients for Stir Fried Beef Brisket with Bean Sprouts

(Serves 2)

Main Ingredients

Ingredient	Amount
Thinly sliced beef brisket	300g (approx. 10.5 oz)
Bean sprouts	200g (approx. 7 oz)
Sliced garlic	3 cloves
Minced garlic	½ tbsp
Green onion	½ stalk
Small onion	1 pc
Cooking oil	1 tbsp
Black pepper	5 turns of the grinder
Chili pepper	Optional garnish
Toasted sesame seeds	Optional garnish

The Sauce

Ingredient	Amount
Soy sauce	1.5 tbsp
Oyster sauce	2 tbsp
Cooking wine (Mirin)	1 tbsp
Plum extract (Maesil-cheong)	1 tbsp

Ingredient Substitutions

Chadolbagi (Beef Brisket): If you don’t live in Korea, finding chadolbagi can be genuinely difficult. In that case, look for frozen hotpot (shabu-shabu) beef belly slices sold in the freezer section of any Asian grocery store, that’s your best substitute.
Maesil-cheong (Plum Extract): Maesil-cheong helps eliminate any gamey smell from the meat, and it also adds a subtle fruity sweetness and gentle brightness that rounds out the overall flavor of the dish which is exactly why it’s a staple in Korean kitchens. If you haven’t been able to pick it up yet, honey works as a substitute in a pinch.
Cooking Wine (Mirin): Mirin is a staple in most Asian kitchens, but if you don’t have it, dry white wine works as a substitute. I sometimes use soju, a Korean distilled spirit, instead, and it works beautifully.

Close up of glossy soy oyster sauce coating thin sliced beef and bean sprouts — Easy 10 minute Korean beef recipe with thin sliced brisket bean sprouts and garlic sauce

How to Make Chadol Sukju Bokkeum (Step-by-Step)

Step 1: Prep your aromatics (2 minutes)

Preparation is key to a fast Stir fried beef brisket with bean sprouts. Slice 3 cloves of garlic into thin rounds and set aside alongside ½ tbsp of minced garlic. Slice the green onion diagonally, this increases the surface area and looks beautiful on the plate. Julienne (thinly slice) the onion into strips.

Sliced garlic minced garlic green onion and julienned onion prepped for Korean stir fry — All the ingredients you need for an authentic Korean beef brisket recipe.

Step 2: Mix the sauce

Combine the soy sauce, oyster sauce, mirin, and plum extract in a small bowl. Mix well and set aside. Preparing the sauce in advance is key, once the stir-fry starts, things move fast.

Sauce bowl with soy sauce oyster sauce mirin and maesil cheong plum extract — Sauce ingredientst: soy sauce, oyster sauce, mirin, and maesil-cheong.

Step 3: Stir-fry the beef

Heat a pan or wok over medium heat and add 1 tbsp of cooking oil. Add the thinly sliced beef and stir-fry until fully cooked through. As it cooks, crack about 5 turns of black pepper over the meat, this helps neutralize any gamey aroma, especially if the beef was frozen.

Once fully cooked, remove the beef from the pan and set aside. Leave any rendered fat and juices in the pan, this is your flavor base. This technique defines a high-quality Korean beef brisket recipe.

Step 4: Stir-fry the aromatics in beef fat

Turn the heat down to low. Add the sliced garlic, minced garlic, green onion, and onion directly into the leftover beef fat. Stir-fry gently until the onion becomes slightly translucent and the garlic is fragrant. Don’t rush this, the aromatics should soak up all that beefy goodness.

Step 5: The final high-heat toss

Turn the heat up to high. Add back the cooked beef, then add the bean sprouts and pour over the sauce. Toss everything together quickly for less than 60 seconds. You want to evaporate the excess moisture and caramelize the sauce slightly, not steam the sprouts.

Step by step Korean beef brisket recipe in a stainless steel pan — High heat. Fast toss. Crunchy bean sprouts for Korean stir fried beef brisket with bean sprouts

Pro tip for 불맛 (bul-mat): While stir-frying on high heat, briefly use a kitchen torch to flame the top of the dish. This is a classic Korean restaurant technique that adds a gorgeous smoky char flavor you simply can’t fake. It’s optional, but highly, highly recommended.

Step 6: Plate and garnish

Transfer immediately to a plate. Sprinkle with sliced chili pepper and toasted sesame seeds to taste. Serve hot over steamed white rice.

Stir fried beef brisket with bean sprouts, ready in just 10 minutes — Korean stir fried beef brisket with bean sprouts garnished with chili and sesame seeds

Pro Tips for The Best Stir Fried Beef Brisket with Bean Sprouts

On the beef: Working with thin cut beef steak recipes like this one is all about heat management. Thin slices cook in about 2 minutes in this Chadol sukju bokkeum recipe. If you overcook them, the meat dries out and loses its flavor – pull it off the heat the moment it’s done.

On the bean sprouts: This is non-negotiable: high heat, fast cook, stay crunchy. The moment bean sprouts go limp and watery, the dish loses its textural magic. Less than 60 seconds on high heat. Move quickly.

On the sauce: Oyster sauce doesn’t just add saltiness – it adds a subtle sweetness and deep, rounded umami that lifts the whole dish. It’s the key ingredient this recipe can’t do without. If you cook this with soy sauce alone, it will taste noticeably different from what’s described here.

On making it your own: This recipe for thin beef slices is wonderfully adaptable. Feel free to add mushrooms to your Stir fried beef brisket with bean sprouts for extra nutrition. Especially mushrooms. Enoki mushrooms work beautifully, and shiitake mushrooms are equally delicious.

Just note: if you’re adding mushrooms, cook them through first, then add the bean sprouts last so they only get a quick, brief blast of heat.

Serving Suggestions

Chadol Sukju Bokkeum is most traditionally served as a banchan (side dish) alongside a bowl of rice and a spread of other small dishes.

Pairing ideas:

Steamed short-grain white rice – the classic
Kimchi – Chadolbagi is a fatty cut, and the spicy, tangy kick of kimchi cuts right through that richness. They complement each other perfectly.

FAQ about Korean Beef Brisket Recipe

Yes! Ask your butcher to slice beef brisket, ribeye, or sirloin paper-thin (about 1–2mm thick), or partially freeze a steak at home and slice it yourself with a sharp knife. This works for any simple sliced beef recipes that call for Asian-style thin cuts.

Beef brisket is the traditional choice and the most flavorful, thanks to its high fat content. But if you can’t find it, you can substitute with beef navel/short plate (우삼겹), which is cheaper and much easier to source outside of Korea. You can find both pre-sliced in frozen packs at Korean, Japanese, or Chinese grocery stores — they’re usually sold as hot pot meat.

No. The chili pepper is listed as an optional garnish only. It’s there because the fatty beef can feel a little rich, and a touch of heat helps balance that out. But if you can’t handle spice, leaving the chili out is completely fine and it’ll still taste amazing.

The sauce can be made in advance and stored in the fridge. However, pre-cooking the meat will make it dry, and pre-cooking the bean sprouts will cause them to release water and turn soggy later. This dish takes less than 10 minutes anyway. It’s best made fresh and eaten right away.

Maesil-cheong is a Korean green plum syrup, sweet and faintly tangy. It’s a staple at any Korean grocery store (H Mart, Lotte Mart, etc.) and available online. Honey can serve as a small substitute, but it can’t replicate the slight tartness and fragrance that maesil-cheong brings. If you want to cook Korean food as deliciously as Korean moms do, maesil-cheong is a must-have in your pantry.

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Another Korean Thin Sliced Beef Recipe You’ll Love

Ddukbaegi Bulgogi (Stone Pot Bulgogi): Did you buy thin sliced beef and have some left over? Why not make bulgogi with it, no need to marinate for hours, this version is ready in just 30 minutes. Served in a stone pot with a sweet savory broth, poured over rice and mixed together. Let me introduce you to an authentic Ddukbaegi Bulgogi recipe that’ll quickly become a household favorite.

Quick Ttukbaegi Beef Bulgogi. No Marinating Required!

Let’s make Quick Ttukbaegi Bulgogi, a bulgogi recipe that doesn’t require marinating for a long time. This is actually a common way busy Koreans enjoy bulgogi at restaurants or at home. It has a light, savory broth that makes it perfect for mixing with rice—just like a comforting bulgogi stew.

CHECK OUT THIS RECIPE