Korean Perilla Leaf Beef Stir-Fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Kkaennip sogogi bokkeum cooks soy-seasoned beef over high heat and waits until the burner is off before wilting the perilla leaves with residual heat.
Read more
Two hundred grams thinly sliced beef is separated into bite-size pieces and coated with 2 tablespoons soy sauce for about 5 minutes. Any slices stuck together are pulled apart so they can contact the pan instead of cooking as a clump. Twenty perilla leaves are shaken thoroughly dry, trimmed of their tough stem ends, and cut into large pieces. The pan is heated over high for about 1 minute before 2 garlic cloves are stirred only until fragrant, without allowing them to brown. The seasoned beef is spread widely and turned for about 2 minutes, until most visible red color has disappeared. As the soy sauce reduces against the pan bottom, it leaves a glossy coating on the meat. The thickest slice is checked for doneness at this point, and then the burner is switched off. The perilla leaves are added only after the heat is off and tossed for 20 seconds. One teaspoon sesame oil is drizzled over the mixture before a final turn and immediate transfer from the pan. Drying the leaves prevents added water from loosening the reduced soy coating, while using residual heat keeps their cooking time separate from that of the beef.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kkaennip sogogi bokkeum highlights thin beef slices finished with a bold, herbal perilla aroma.
- Finish cue
- When the soy sauce on the bottom reduces and the beef looks glossy, turn off the heat and add the perilla leaves.
- Avoid this
- Shake excess water from the 20 perilla leaves, trim the tough stem ends, and cut the leaves into large pieces.
- Substitution
- Any slices stuck together are pulled apart so they can contact the pan instead of cooking as a clump.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 5 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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