Step 1

First, gently pat the beef sirloin dry with paper towels to remove excess moisture. Then, pour 2 tablespoons of rice wine (Cheongju) over the beef and mix well. This step effectively removes any gamey odor from the meat. Sprinkle with black pepper and dried basil, and let it marinate for about 10 minutes. The basil aroma complements the beef beautifully, enhancing its flavor.

Step 2

Wash the minari thoroughly under running water and cut it into approximately 7-8 cm lengths. If using mini king oyster mushrooms, leave them whole; if using larger ones, cut them in half lengthwise and then into bite-sized pieces. Thinly slice the garlic cloves. Slice the Cheongyang peppers diagonally for a touch of spiciness. If you prefer less heat, you can substitute with regular green chili peppers.

Step 3

Heat a pan over medium heat and add the marinated beef sirloin. Sear until golden brown. At this stage, add the sliced garlic and stir-fry together with the beef, allowing the garlic’s fragrance to infuse into the meat. You can also cut the beef into bite-sized pieces while it’s cooking for easier enjoyment.

Step 4

Once the beef is partially cooked, add the mini king oyster mushrooms and stir-fry them together. When the mushrooms have slightly softened, add the soy sauce (2 Tbsp) and oligodang (1 Tbsp) and stir-fry until everything is well combined. Adjust the amount of seasoning to suit your taste preferences.

Step 5

As soon as all the ingredients are stir-fried, turn off the heat immediately. Beef sirloin can become tough if overcooked, so add the prepared minari at the very end and gently toss to combine using the residual heat. It’s important to keep the minari’s fresh, fragrant aroma intact for the best flavor.

Step 6

Your simple and quick beef stir-fry, enhanced with fragrant minari, is now ready! The addition of minari stimulates the appetite and offers a wonderfully aromatic experience, making this dish even more appealing.

Step 7

Enjoy your delicious meal!

Step 8