Beef Brisket & Minari Fried Rice
A seasonal fried rice made by stir-frying fragrant spring minari and savory beef brisket with day-old rice. It opens with rich, meaty flavor and finishes clean with the refreshing crispness of minari — an appetite-whetting bowl of spring.
Ingredients
Ingredients
- Minari (water parsley)100g
- Thin-sliced beef brisket250g
- Green onion1 stalk
- Egg2
- Cold cooked rice2 bowls
Sauce
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1/2 tbsp
- Red pepper flakes (gochugaru)1/2 tbsp
- Sesame oil2 tbsp
Directions
- 1
Soak the minari briefly in vinegar water, rinse, then drain off the water.
- 2
Cut the minari, mainly the stems, into 2 cm lengths, and finely slice the green onion.
- 3
Sear the thin-sliced beef brisket with a pinch of salt; once cooked, remove it and cut into bite-sized pieces.
- 4
Fry the eggs to your liking and set them aside.
- 5
Mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 0.5 tablespoon sugar, and 0.5 tablespoon red pepper powder to make the seasoning sauce.
- 6
Add the cut beef brisket, minari, and green onion to a heated pan and stir-fry. The brisket releases its own fat, so there's no need to add extra oil.
- 7
When the minari and scallions have wilted slightly, add the seasoning sauce.
- 8
Mix evenly, then add the cold cooked rice.
- 9
Using two rice paddles, toss as if breaking up the grains so the seasoning coats them evenly, and stir-fry with an upright lifting motion—don't press down—until light and fluffy. At the end, drizzle a swirl of sesame oil around the pan and turn off the heat.
- 10
Press the fried rice firmly into a rice bowl, then flip it onto a plate to shape it.
- 11
Top with a fried egg and garnish with the reserved minari leaves. Finish by sprinkling sesame seeds on top.
Tips
Minari leaves are thin and tender, so they wilt and turn mushy quickly once they hit heat. Add the leaves only at the very end, or set them aside and top the rice with them raw — the aroma and texture come through much better that way.