Korean Perilla Leaf Beef Stew
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Korean perilla leaf beef stew is a savory broth dish that combines thinly sliced beef with perilla leaves.
Read more
The cooking process starts by marinating the beef with soup soy sauce and minced garlic, then stir-frying it briefly with sliced onions to extract its natural flavors. Anchovy stock is then poured into the pot and brought to a boil. Red pepper flakes, soup soy sauce, and garlic are added to build a spicy broth, followed by cubes of firm tofu that simmer for several minutes to absorb the seasoning. At the very end of cooking, twelve fresh perilla leaves are sliced and added to the pot for just a minute or two along with green onions. This late addition ensures the delicate, herbal aroma of the perilla leaves is preserved, infusing the entire stew. Seasoned primarily with soup soy sauce, the stew highlights the distinct taste of beef and perilla without heavy seasonings.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Control
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkaennip-soegogi-jjigae infuses savory beef broth with the minty, herbal scent of perilla leaves.
- Finish cue
- Stir-fry for about 2 minutes, just until the beef loses its red color and the onion turns translucent.
- Avoid this
- Avoid overcooking beef; keep it at medium heat for tenderness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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