Beef Brisket Perilla Cream Fettuccine
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Chadol perilla cream fettuccine pairs Italian cream sauce with thinly sliced Korean beef brisket and the resinous fragrance of perilla leaves.
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The brisket is seared in a dry, hot pan without added oil, since its own fat content is sufficient and extra oil prevents proper caramelization on the edges. After searing and draining the rendered fat, the crisped brisket is folded back into a sauce of heavy cream and milk so its savory depth permeates every drop. Perilla leaves must be added only when the heat is turned off, because their volatile aromatic oils evaporate quickly; adding them too early leaves only a faint bitterness. The perilla's herbal note lifts the heaviness of the cream and introduces a register absent from any European herb. Fettuccine's broad, flat surface catches sauce generously, ensuring each bite is fully coated without the sauce pooling at the bottom of the bowl. Grated Parmigiano-Reggiano adds sharpness and salt, while cracked black pepper gives a punctuating finish. The dish works because the rich fat of the brisket and the clean herbal top note of perilla occupy different flavor registers and strengthen rather than compete with each other.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 8 perilla leaves dry, roll them tightly, and slice them into fine ribbons.
Thinly slice 60g onion and 2 garlic cloves so they soften quickly and do not stay raw in the cream sauce.
- 2Finish
Salt a large pot of boiling water and cook 180g fettuccine for 1 minute less than the package time.
Before draining, reserve 0.5 cup pasta water to loosen and emulsify the sauce later.
- 3Control
Heat a dry pan over high heat and spread out 160g thin-sliced beef brisket.
Sear for about 90 seconds, until the edges brown and crisp, then spoon off excess rendered fat so the sauce is not greasy.
- 4Control
Add the onion and garlic to the same pan and reduce the heat to medium.
Cook for about 1 minute, just until fragrant and slightly softened, stopping before the garlic turns brown and bitter.
- 5Control
Pour in 180ml heavy cream and 70ml milk, then simmer gently over low heat for 2 to 3 minutes.
Season with 0.5 teaspoon salt and black pepper, keeping the sauce bubbling lightly, not boiling hard.
- 6Finish
Add the pasta and a little reserved pasta water, tossing quickly for 1 minute until the sauce coats the noodles.
Melt in 20g Parmesan, turn off the heat, fold in the perilla, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Aromatic perilla leaves and seared beef brisket cut through the weight of this rich cream pasta.
- Finish cue
- Add the pasta and a little reserved pasta water, tossing quickly for 1 minute until the sauce coats the noodles.
- Avoid this
- Thinly slice 60g onion and 2 garlic cloves so they soften quickly and do not stay raw in the cream sauce.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 10 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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