Korean Perilla Leaf Beef Stew
This stew features thinly sliced beef and a generous handful of perilla leaves simmered in anchovy stock. Twelve perilla leaves infuse the entire broth with their distinctive herbaceous, slightly minty aroma, while the beef releases its umami into the liquid. Firm tofu cubes absorb the gochugaru-seasoned broth, and onion adds a sweet undertone. Seasoned primarily with soup soy sauce, the stew lets the perilla and beef flavors stay in the foreground.
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Instructions
- 1
Season the beef with 0.5 tbsp soup soy sauce and half the garlic for 10 minutes.
- 2
In a pot, stir-fry beef and onion over medium heat for 2 minutes.
- 3
Add anchovy stock; once simmering, add gochugaru, remaining garlic, and soup soy sauce.
- 4
Add large tofu cubes and simmer for 8 minutes to build flavor.
- 5
Add sliced perilla leaves, simmer 2 more minutes, then finish with green onion.
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