Made especially for, and loved by, my teenage daughter who is currently heavily into K-pop band BTS (along with some 100m other teens!) and so wants to try all things Korean. I pulled the recipe together by looking at a number of different existing recipes online, then tweaked it so that it would work for us.
A good slug of sesame oil + a good slug of a non flavoured oil (veg, rapeseed)
4 gloves garlic, finely chopped
1 large red onion, relatively finely chopped
1kg (ish) beef brisket, sliced thinly
120 ml soy sauce (I used dark)
800 ml beef stock
75g light brown sugar
1tsp Chinese five spice
A sprinkling of cayenne pepper
2 handfuls of fine green beans
2tbsp fish sauce
4tbsp sesame seeds
- Heat a good slug of both oils in a large frying pan, fry the garlic until crispy, then set aside.
- In the same pan, add the onion & fry for 10 minutes or so until soft but not coloured.
- Add the beef in batches and brown on all sides. Don’t add it all at once or it’ll just sweat.
- Put all the beef back in the pan, along with soy & stock, five spice & sugar, combine well.
- Bring to the boil, then reduce heat and simmer for about 50 minutes, adding the beans after half an hour.
- When the beans are tender and there’s only a little liquid left, add cayenne to taste, fish sauce, sesame seeds & crispy garlic.
- Serve with white rice. Preferably sticky.