Korean Perilla Leaf Beef Stir-Fry
Quick answer
Kkaennip sogogi bokkeum is a stir-fry of thinly sliced beef marinated briefly in soy sauce, cooked with garlic over high heat, and finished with roughly chopped perilla l...
What makes this special
- Kkaennip sogogi bokkeum highlights thin beef slices finished with a bold, herbal perilla aroma.
- Perilla's strong herbal note over beef umami sets it apart from other beef stir-fries
- Perilla wilted by residual heat only to prevent blackening
Key ingredients
Core cooking flow
- 1 Separate the 200 g thinly sliced beef into bite-size pieces, then coat it wi...
- 2 Shake excess water from the 20 perilla leaves, trim the tough stem ends, and...
- 3 Heat the pan over high heat for about 1 minute, then add the 2 garlic cloves and stir briefly.
Kkaennip sogogi bokkeum is a stir-fry of thinly sliced beef marinated briefly in soy sauce, cooked with garlic over high heat, and finished with roughly chopped perilla leaves added at the last moment. The perilla's bold herbal aroma sits on top of the beef's umami, giving this dish a flavor profile distinctly different from other beef stir-fries. The leaves darken and lose fragrance if overcooked, so they are wilted only by residual heat. Sesame oil rounds out the dish, which comes together in under twenty minutes with minimal ingredients.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Separate the 200 g thinly sliced beef into bite-size pieces, then coat it with 2 tablespoons soy sauce for about 5 minutes.
Loosen any clumps so the slices cook quickly and evenly in the pan.
- 2Season
Shake excess water from the 20 perilla leaves, trim the tough stem ends, and cut the leaves into large pieces.
If the leaves stay wet, they will steam the beef and dilute the seasoning.
- 3Control
Heat the pan over high heat for about 1 minute, then add the 2 garlic cloves and stir briefly.
Cook just until fragrant, stopping before the garlic browns because burnt garlic will make the beef taste bitter.
- 4Control
Spread the seasoned beef widely across the hot pan and stir-fry over high heat for about 2 minutes.
Turn the slices as they change color, cooking until most of the red color has disappeared.
- 5Control
When the soy sauce on the bottom reduces and the beef looks glossy, turn off the heat and add the perilla leaves.
Toss for only about 20 seconds with residual heat to keep their color and aroma.
- 6Finish
Drizzle in 1 teaspoon sesame oil, toss once more, and transfer the stir-fry to a plate right away.
Serve it warm before the perilla leaves darken and lose their fresh herbal fragrance.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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