Gogi-gui (Korean Beef BBQ)
Ingredients
- 600 gBeef sirloin (very thinly sliced)
- 4 tbspKorean soy sauce
- 2 tbspBrown sugar
- 2 tbspSesame oil
- 3 pcGarlic (minced)
- 0.5 pcPear (grated)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pinchBlack pepper ground
- 1 pcButterhead lettuce (whole leaves for serving)
- 4 tbspssamjang (for serving)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw marinated meat keeps for 24 hours in the fridge. Once cooked, it should be eaten immediately to avoid becoming tough.
