Lee Yeon-bok's Meat and Perilla Stir-Fried Rice
A Chinese-style stir-fried rice with fresh, crisp spring perilla and a unique laoganma sauce for bold, savory flavor.
Ingredients needed 1 servings
Recipe
Cooking tips
- When frying the meat, lightly char the soy sauce along the edge of the pan to bring out the deep, smoky flavor typical of Chinese cooking.
- After adding perilla, avoid prolonged cooking—overcooking will make it tough and lose its fresh, crisp texture. The key is quick stir-frying with laoganma sauce.
- Laoganma sauce already contains chili seeds and peanuts, so it delivers rich, savory umami without needing additional salt.
Recommended for
- Those looking to try something special and spicy instead of their usual egg fried rice.
- People who want to create a hearty, satisfying meal combining fragrant perilla and pork.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Solo Cooking God's Watercress Fried Rice
- Okjubu's Pork Belly and Water Dropwort Fried Rice
- Delicious Slow-Aging Bulgogi Minari Jeon
- Yeo Kyung-ok's Chinese-Style Watercress Stir-Fry
- Striker Chef's Chadolbagi Minari Bokkeum
- Aha Bujang's Stir-fried Dried Shrimp with Minari
- Okjubu's Watercress Mushroom Fried Rice
- Solo Cooking God's Minari Samgyeopsal Bokkeumbap
- Kim Jin-soon's Minari Seafood Fried Rice
- Seonkyoung Longest Beef and Broccoli Fried Rice
