Korean Beef & Lettuce Cabbage Stir-fry
Quick answer
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.
What makes this special
- Ssamchu soegogi-bokkeum uses pear juice to tenderize beef before folding in leafy lettuce cabbage.
- Two tablespoons of pear juice tenderize the beef while adding subtle sweetness
- Ssam lettuce stem and leaf added in sequence for two textures at once
Key ingredients
Core cooking flow
- 1 Toss 350 g thin-sliced beef with 2 tbsp dark soy sauce, 2 tbsp pear juice, 1...
- 2 Cut 220 g ssamchu into 3 cm strips, keeping the firmer stems separate from the leaves.
- 3 Heat a pan over high heat until it feels hot above the surface, then add 1 tbsp cooking oil.
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 lightly spicy beef-and-greens stir-fry with clear, clean flavors.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Toss 350 g thin-sliced beef with 2 tbsp dark soy sauce, 2 tbsp pear juice, 1 tbsp minced garlic, black pepper, and half the sesame oil. Let it marinate for 10 minutes so the beef seasons evenly.
- 2Heat
Cut 220 g ssamchu into 3 cm strips, keeping the firmer stems separate from the leaves.
Thinly slice the onion, then slice the Cheongyang chili on the diagonal so it spreads through the stir-fry quickly.
- 3Control
Heat a pan over high heat until it feels hot above the surface, then add 1 tbsp cooking oil.
Add the onion and stir-fry for about 1 minute, just until the edges turn translucent but do not brown.
- 4Control
Add the marinated beef with its sauce and keep the heat high so it sears instead of steaming.
Stir-fry for 2 to 3 minutes, separating clumps, until the beef cooks through and the sauce reduces to a glossy coating.
- 5Heat
Add the ssamchu stems first and toss quickly for 1 minute so they soften slightly while staying crisp.
Add the leaves and Cheongyang chili, then stir-fry for only 1 more minute, just until the leaves begin to wilt.
- 6Finish
Turn off the heat and drizzle in the remaining sesame oil, tossing with the residual heat only.
Serve immediately while the beef is glossy, the aroma is fresh, and the ssamchu still has moisture and a light crunch.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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