Korean Perilla Leaf Beef Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Ribbons of perilla leaf sit on a broth made from stir-fried bulgogi beef, and their fresh, faintly minty smell comes through clearly over the meat.
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It is seasoned with soup soy sauce, which keeps the taste clean.
Ingredients
Instructions
- 1
Pat 180g of thinly sliced beef dry, then separate any large folded pieces into bite-size strips.
Mix with 0.5 tbsp soup soy sauce and 0.5 tbsp minced garlic, and let it season for 10 minutes.
- 2
Slice half an onion thinly and cut 1 stalk of green onion on the diagonal.
Cut 200g of firm tofu into large cubes so it can simmer without breaking apart too easily.
- 3
Heat a pot over medium heat, then add the seasoned beef and sliced onion.
Stir-fry for about 2 minutes, just until the beef loses its red color and the onion turns translucent.
- 4
Pour in 600ml of anchovy stock and bring it to a boil, skimming off any foam lightly.
Stir in 1 tbsp gochugaru, the remaining garlic, and 1 tbsp soup soy sauce.
- 5
Add the tofu and wait until the broth comes back to a boil, then reduce to medium-low heat.
Simmer for 7 to 8 minutes, until the tofu takes on the red broth and trembles gently at the edges.
- 6
Slice 12 perilla leaves into 1cm strips and add them only at the end.
Simmer for just 1 to 2 minutes, then add the green onion, check the seasoning, and finish immediately to keep the aroma clear.
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