Korean Beef & Lettuce Cabbage Stir-fry
Ssamchu soegogi-bokkeum stir-fries soy-and-pear-juice-marinated beef over high heat, then folds in ssamchu (Korean leafy cabbage) just long enough to barely wilt. Pear juice tenderizes the beef and lends a subtle sweetness, while soy sauce, garlic, and sesame oil form a glossy glaze as they hit the hot pan. The ssamchu stems go in a minute before the leaves and Cheongyang chili, preserving a mix of crunchy and soft textures in the finished dish. A final drizzle of sesame oil off the heat locks in the fragrance, making this a vibrant, lightly spicy beef-and-greens stir-fry.
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Instructions
- 1
Marinate beef with soy sauce, pear juice, garlic, pepper, and half the sesame oil for 10 minutes.
- 2
Cut ssamchu into 3 cm strips, slice onion, and diagonally slice chili.
- 3
Heat a pan on high, add oil, and stir-fry onion for 1 minute first.
- 4
Add marinated beef and stir-fry 2-3 minutes until glossy and lightly reduced.
- 5
Add ssamchu stems for 1 minute, then leaves and chili for another minute.
- 6
Turn off heat, finish with remaining sesame oil, and serve right away.
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