Korean Aster Greens Beef Stir-fry
This stir-fry pairs fragrant chwi-namul greens with thinly sliced bulgogi-cut beef, merging the wild greens' herbal bitterness with the meat's umami. The beef is pre-seasoned with soy sauce and cooking wine, and as it cooks the seasoning naturally transfers into the greens. Onion softens during cooking and adds sweetness that tempers the overall saltiness. A finishing drizzle of perilla oil brings a nutty aroma, and whole sesame seeds provide small bursts of texture. It works as a hearty side that adds protein to an otherwise vegetable-focused table.
Adjust Servings
Instructions
- 1
Squeeze out moisture from aster greens and cut into 5 cm lengths.
- 2
Marinate beef for 10 minutes with 1 tbsp soy sauce, wine, and half the garlic.
- 3
Heat perilla oil and stir-fry onion with remaining garlic for 1 minute.
- 4
Add marinated beef and stir-fry on high heat for 3 minutes.
- 5
Add greens and remaining soy sauce, then cook over medium heat for 4 minutes.
- 6
Turn off heat and finish with sesame seeds.
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Nutrition (per serving)
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