Spicy Korean Brisket Chadol

Name: Spicy Korean Brisket Chadol
Prep time: 1 min
Cook time: 4 min
Total time: 5 min
Ingredients: 1/2 lbs Brisket (thinly sliced); 1/4 Cup Onion (sliced ); 1 tbsp Cooking Oil (neutral ); 1 Stalk Green Onions (optional garnish); 1/4 tsp Toasted Sesame Seeds (optional garnish); 1 1/2 tbsp Soy Sauce; 1 tbsp Sweetener (your preferred sweetener); 2 tsp White Vinegar; 1/4 tsp Toasted Sesame Oil; 1 Clove Garlic (grated); 1 tbsp Jalapeno (sliced ); 1/4 tsp Chili Oil

Recipe Video

Get ready to spice up your weeknight dinner with my Spicy Korean Brisket Chadol! This quick and easy recipe showcases tender, pan-fried brisket tossed in a flavorful Korean sauce that you can whip up in just 5 minutes! With simple ingredients that are easy to find, you can enjoy the delicious flavors of Korean BBQ without the hassle of grilling—trust me, once you taste it, you’ll want to make this again and again!

Why I Love This Recipe

What I love about this recipe is that I crafted the Spicy Korean Brisket Chadol as a quick and delicious way to enjoy the vibrant flavors of Korean BBQ without the need for a grill, just like in my popular Pan Seared Korean BBQ Brisket dish! Using sliced brisket, I pan-fry it with onions and then serve my special Spicy Korean Dipping sauce based on my Chadol Brisket Sauce, which I’ve kicked up a notch with even more jalapeno and chili oil for a unique flavor you won’t find anywhere else on LCA!

This dish is perfect for anyone looking for a tasty main course or side that comes together in under five minutes, making it an easy go-to for busy weeknights. You’ll love how tender and spicy it is—trust me, you’ll want to make this recipe right away!

Ingredients

1/2 lbs Brisket – frozen and thinly sliced brisket to the thickness of deli meat. Can be picked up at your local Korean markets, Asian grocery stores or can be requested from a local butcher.
1/4 Cup Onion – sliced yellow or brown onions. Helps add a touch of sweetness to the recipe.
1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
1 1/2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
1 tbsp Sweetener – use your preferred sweetener.
2 tsp White Vinegar – distilled white vinegar. Used as the base tang found in the recipe.
1/4 tsp Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color. Adds a touch of signature Korean BBQ flavors into the brisket.
1 Clove Garlic – freshly grated.
1 tbsp Jalapeno – freshly sliced jalapeno with the seeds inside.
1/4 tsp Chili Oil – Asian style chili oil also known as La Yu. Can be found in most Asian supermarkets. Can also use other chili paste if preferred.
1 Stalk Green Onions – freshly chopped, optional garlic.
1/4 tsp Toasted Sesame Seeds – optional garnish.

Chili Oil Substitutions

You can replace the chili oil in this recipe with chili pastes such as Gochujang Korean Chili Paste or Sriracha. Just be sure to taste the sauce as you go and adjust the amount according to your preference for heat and flavor.

🥩 Brisket Note

If thinly sliced brisket is unavailable, Shaved Beef serves as an excellent substitute for this recipe.

Essential Kitchen Equipment

Wok or Deep Large Skillet

Directions

☑ Before Getting Started

For optimal brisket stir-frying, go with a roomy Wok or Deep Skillet to ensure the brisket has sufficient space to cook effectively.

Step 1 Prepare the dipping sauce by combining soy sauce, white vinegar, sweetener, grated garlic. toasted sesame oil, chili oil and sliced jalapeno in a mixing bowl.

Step 2 Preheat cooking oil in a large wok or skillet under medium heat. Once the oil is up to temperature, add in thinly sliced brisket and sliced onions. Cook under medium heat until the brisket are browned, about 2-3 minutes.

Step 3 Once brisket is cooked, transfer beef brisket to a serving plate and serve with the dipping sauce.

🌿 Garnishing Pro Tip

For an extra touch of flavor and visual appeal, consider garnishing your dish with chopped Green Onions and Toasted Sesame Seeds.

Recipe Variations

If you’re looking for a variation that’s just as easy to prepare but less spicy, you should try my Pan Seared Korean BBQ Brisket. This dish uses the same ingredients and, but without the heat, making it a great option for those who prefer a milder flavor. You also can serve this dish over rice instead to make a Beef Brisket Rice Bowl variation!

Pairing Recommendations

For a complete meal, pair the Spicy Korean Brisket Chadol with another Korean BBQ protein like my Korean BBQ Short Ribs or Korean BBQ Bulgogi. If you prefer to stick with pan frying, my Korean Pan Fried Pork Belly coated with Korean BBQ Sesame Oil Sauce makes a fantastic choice! Additionally, don’t forget to serve your banchan side dishes, such as Korean Style Pickled Garlic or Korean Pickled Vegetables, along with fresh green leaf lettuce tossed in a Korean BBQ Dressing for a complete Korean BBQ meal at home!

Frequently Asked Questions

Can I make this recipe ahead of time?

Since the dish is best enjoyed fresh, I recommend preparing the sauce in advance and store it in the refrigerator for a few days and cooking the brisket fresh.

Is this recipe spicy?

Yes, the dish has a kick due to the jalapeno and chili oil, but you can adjust the heat level to your preference by modifying these ingredients.

Can I substitute the chili oil with something else?

Yes, you can replace chili oil with chili pastes like Gochujang or Sriracha, adjusting the amount to your taste preference.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate. They can be kept for 3-5 days.

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Watch How To Make It