Korean Beef and Pimpinella Stir-fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chamnamul, a Korean mountain green, smells a little like parsley or celery leaves, only cleaner and stronger.
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Stir-fried with soy-marinated beef, its fresh scent sits clearly on top of the heavier meat.
Ingredients
Instructions
- 1
Marinate 250 g of beef with 1.5 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of minced garlic, and 1/4 teaspoon of pepper for 10 minutes. Flip the meat once halfway through so the marinade covers all sides.
- 2
Remove tough stems from 120 g of Korean parsley and cut into 5 cm lengths.
Shred 80 g of onion into strips along the grain.
- 3
Heat a pan over medium-high heat, add the marinated beef, and stir-fry for 3 minutes.
Wait for one side to brown before flipping to develop the Maillard reaction and a nutty flavor.
- 4
Add onion, reduce to medium heat, and stir-fry for 2 minutes.
Move on once the onion turns translucent and a sweet aroma rises.
- 5
Add Korean parsley and stir-fry briskly over medium heat for just 40 seconds.
Longer cooking drives away the herb's aroma and makes it mushy, so 40 seconds is the maximum.
- 6
Turn off heat, add 1 tablespoon of sesame oil and 1 teaspoon of whole sesame seeds, and toss lightly to finish.
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