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Ingredients
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Beef and Marinade
Vegetables & Toppings
Sauce & Garnish
Method
Beef and Marinade
- 1
Prepare and Marinate Beef
Place the thinly sliced chadol (beef brisket) in a shallow bowl. Add 3 tbs light soy sauce, 1 tbs sesame oil, 1 tsp sugar, 1 tsp minced garlic and 1/2 tsp freshly ground black pepper. Toss gently with your hands or tongs so all slices are lightly coated. Marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator).
Vegetables & Toppings
- 2
Prepare Rice
Make sure you have 4 cups of hot cooked short-grain rice ready. Keep covered and warm until serving.
- 3
Blanch and Season Vegetables
Blanch the bean sprouts in boiling water 1–2 minutes until tender-crisp. Drain and rinse under cold water, then squeeze out excess water. Do the same for the spinach (blanch 30–45 seconds). For both bean sprouts and spinach, season lightly with 1/4 tsp salt and 1/2 tsp sesame oil (divide between them) and toss. Julienne the carrot and slice scallions.
- 4
Prepare Optional Components
Chop kimchi into bite-sized pieces and shred nori sheets if using. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; watch carefully so they don't burn.
Sauce & Garnish
- 5
Make Gochujang Sauce
In a small bowl combine 2 tbs gochujang, 1 tbs warm water, 1 tsp rice vinegar, 1 tsp soy sauce, and 1/2 tsp sesame oil. Stir until smooth. Taste and adjust: add a little more water to loosen, or 1/2 tsp sugar if you prefer milder heat.
- 6
Cook the Beef
Heat a large skillet or cast-iron pan over high heat until very hot. Add a thin film of neutral oil if your pan is not well seasoned. Working in batches to avoid overcrowding, lay slices of marinated chadol on the hot surface so they sear quickly. Cook 20–30 seconds per side until just browned (thin brisket cooks very fast). Transfer to a plate and keep warm. Repeat until all beef is cooked.
- 7
- 8
Assemble Deopbap Bowls
Divide hot rice evenly among 4 bowls (about 1 cup rice per bowl). Arrange portions of cooked chadol over the rice. Neatly place small portions of seasoned bean sprouts, spinach, shredded carrot, kimchi (if using), and scallions in sections around the beef to create the classic deopbap look. Place a fried egg on top of each bowl (if using). Drizzle 1/2–1 tbs of the prepared gochujang sauce over each bowl, and finish with a few drops (about 1/8 tsp) of toasted sesame oil and a sprinkle of toasted sesame seeds and shredded nori.
- 9