Korean Beef BBQ
Ingredients
- 600 gBeef sirloin (very thinly sliced)
- 4 tbspKorean soy sauce
- 2 tbspSesame oil
- 2 tbspBrown sugar
- 3 pcGarlic (minced)
- 1 pcConference pear (grated)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pinchBlack pepper ground
- 1 pcButterhead lettuce (whole leaves)
- 200 gkimchi
- 2 tbspssamjang
- 1 pcNashi Pear (peeled and grated)
Method
Paper-thin beef slices glazed in a dark, glossy marinade. You can smell the intensity of toasted sesame oil and sugar caramelizing on a scorching hot plate.
- 1
Slice the beef into 2mm thin strips. For a clean cut, put the meat in the freezer for 30 minutes before slicing: the knife should glide through without resistance.
- 2
Grate the pear and garlic. Mix with soy sauce, brown sugar, and sesame oil. The pear contains an enzyme that breaks down the meat fibers to make it melt-in-your-mouth tender.
- 3
Submerge the meat in the preparation. Massage the pieces so they soak it up well. Let it rest in the fridge: the flesh should turn dark and fragrant.
- 4
Heat a pan or cast iron plate until smoking. Sear the meat in small batches. It should grill instantly, with the edges becoming almost black and crispy.
- 5
Place the meat on lettuce leaves. Add a dab of ssamjang and some kimchi. The contrast between the scorching beef and the cold salad is essential.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the pan, otherwise the meat will boil in its juices instead of grilling.
- The marinade should coat the back of a spoon, a sign it has the right density to glaze the meat.
How long does this dish keep?
Raw marinated meat keeps for 48 hours in the fridge. Once grilled, it must be eaten immediately to stay juicy.
