Korean Beef & Lettuce Cabbage Stir-fry
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Bulgogi-style beef marinated in soy sauce and pear juice gets ssamchu, a leafy cabbage, at the very end, stems first and leaves a minute later.
Read more
That split leaves crunchy stems next to leaves that have only just wilted, and any longer in the pan would drain the greens of their sweetness and moisture.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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