Korean Water Parsley Beef Stir-Fry

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Minari and beef stir-fry cooks briefly soy-seasoned beef first, then gives the water parsley only 20 to 30 seconds over high heat.

One hundred fifty grams minari is rinsed, shaken dry, and cut into 4 cm lengths. The leaves are handled without pressing or bruising and kept loose so they can enter the pan at once. One hundred fifty grams thinly sliced beef is cut into narrow strips, coated with 1 tablespoon soy sauce, and left for about 5 minutes. Clumped slices are pulled apart so they can cook evenly. One garlic clove is minced finely. The pan is preheated over medium before the garlic and seasoned beef are added and stir-fried over medium-high for about 2 minutes. Once most red color has disappeared and the edges look cooked, the minari is added and the heat is raised to high. A 20 to 30 second toss lets the leaves lose a little volume while the stems remain firm and bright. The thickest beef piece is checked for doneness before the burner is switched off. One teaspoon sesame oil is mixed through with residual heat, and the stir-fry is moved out of the pan immediately. Separating the beef and minari stages makes it possible to finish the meat without keeping the leaves and stems over heat for the same length of time.

Ingredients

servings

IngredientAmountUnit

Beef (thinly sliced)150 gg

Water parsley (minari)150 gg

Soy sauce1 tbsptbsp

Sesame oil1 tsptsp

Garlic1 clovescloves

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Rinse 150 g minari well, shake off excess water, and cut it into 4 cm lengths.

Handle the leaves lightly so they do not bruise, and keep the pieces loose for quick tossing later.
2

Season

Cut 150 g thinly sliced beef into narrow strips, then coat it evenly with 1 tablespoon soy sauce.

Let it sit for about 5 minutes only, loosening clumps so the beef seasons evenly without becoming too salty.
3

Control

Finely mince 1 garlic clove.

Preheat a pan over medium heat until the beef would sizzle on contact; this helps the meat sear quickly instead of steaming and keeps the garlic from sitting too long.
4

Control

Add the minced garlic and marinated beef to the hot pan, then stir-fry over medium-high heat for about 2 minutes.

Move the beef constantly, and continue when most redness is gone and the edges look cooked.
5

Step

Add the minari, raise the heat to high, and toss quickly for only 20 to 30 seconds.

Stop as soon as the leaves soften slightly while the stems still look bright and feel crisp.
6

Heat

Check that the thickest beef pieces are cooked through, then turn off the heat, drizzle with 1 teaspoon sesame oil, and toss with the residual heat. Transfer immediately so the minari does not soften in the pan.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Minari-sogogi-bokkeum tops soy-marinated beef with the sharp, herbal finish of fresh water parsley.
Finish cue: Check that the thickest beef pieces are cooked through, then turn off the heat, drizzle with 1 teaspoon sesame oil, and toss with the residual heat.
Avoid this: Handle the leaves lightly so they do not bruise, and keep the pieces loose for quick tossing later.