Thin-sliced beef, a ready-cut nira vegetable mix and Moranbong Yakiniku no Nama-dare Jan do nearly all the work. The goal is not complicated technique: it is keeping the beef tender, the vegetables crisp and the sauce glossy rather than soupy. This is exactly the kind of lunch that rewards restraint and a properly hot pan.
Ingredients
480g Thinly sliced beef
1 bag (200g) Nira vegetable stir-fry mix
2-3 osage Yakiniku tare
1 kosagi Salad oil
1 kosaji Sesame seed oil
Toasted sesame seeds
Kimchi (optional – on the side)
Steps
- Put the beef, vegetables, sauce and a clean plate beside the stove before you start. Thin beef cooks fast enough to punish indecision.
- Heat a large frying pan or wok over medium-high to high heat. Add the oil, then the beef in a loose layer. Stir-fry for about 1–2 minutes, until mostly browned but still slightly underdone in places. Transfer to the plate.
- Add the nira vegetable mix to the same hot pan. Stir-fry briskly for about 2–3 minutes. The cabbage should soften slightly, the nira should become fragrant, and the bean sprouts should still have some snap.
- Return the beef and any juices to the pan. Add 2–3 osaji of yakiniku sauce and toss over high heat for about 1 minute, until the beef is fully cooked and everything looks lightly glossy.
- Taste before adding more sauce. If it needs more punch, add a small splash. Aim for savory and glossy — not a stir-fry floating in yakiniku soup.
- Turn off the heat. Add a few drops of sesame oil if you like. Serve immediately with hot rice; sesame seeds or a small serving of kimchi are excellent alongside.
Serve With
Hot rice
Kimchi
Fruit
Tamagawa Salad 