Gogi-gui (Korean Beef BBQ)

Thin beef strips caramelizing on the hot grill, releasing scents of toasted sesame and garlic. The meat stays juicy, tenderized by a pear-based marinade.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 454
• Protein: 36 g
• Carbs: 17 g
• Fat: 23 g

Ingredients

• 600 g Beef sirloin ( very thinly sliced )
• 4 tbsp Korean soy sauce
• 2 tbsp Brown sugar
• 2 tbsp Sesame oil
• 3 piece Garlic ( minced )
• 0.5 piece Pear ( grated )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 pinch Black pepper ground
• 1 piece Butterhead lettuce ( whole leaves for serving )
• 4 tbsp ssamjang ( for serving )

Instructions

1. Slicing the meat

   Slice the beef very thinly, about 2 to 3 mm thick. Always cut against the grain to ensure the meat stays tender when eaten.

2. Preparing the marinade

   Grate the pear and garlic. In a large dish, mix the soy sauce, brown sugar, sesame oil, pepper, and pear pulp. The pear contains an enzyme that breaks down meat fibers.

3. Marinating

   Submerge the beef slices in the marinade. Mix by hand to coat every piece. Let it rest in the fridge for at least 30 minutes, ideally an hour.

4. High-heat searing

   Heat a pan or grill until smoking hot. Lay the meat down without crowding to avoid boiling the juices. The meat must sizzle loudly and brown in 1 minute per side.

Chef's tips

• To slice the beef easily, place it in the freezer for 30 minutes before cutting.
• Do not rinse the meat; the marinade must stay on the pieces to caramelize.

Storage

Raw marinated meat keeps for 24 hours in the fridge. Once cooked, it should be eaten immediately to avoid becoming tough.