Chadol Sukju Bokkeum (Beef Brisket Stir-fry with Bean Sprouts) | Recipes | Judy Joo

Ingredients

• 2 Tbsp soy sauce
• 1½ Tbsp oyster sauce
• 1 Tbsp mirin
• 1 Tbsp ginger, grated
• 1/2 Tbsp white sugar
• black pepper, freshly ground
• 1 Tbsp garlic, grated
• 400g frozen thinly sliced beef for bulgogi, hot pot or shabu shabu or a rib eye steak, partially frozen and thinly sliced (2mm thick)
• 200g (7oz) mung bean sprouts (sukju)
• 1 Tbsp roasted sesame oil
• 2 Tbsp spring onions (scallions), sliced thinly on a bias (green and white parts)