Korean Beef BBQ

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.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 475
• Protein: 37 g
• Carbs: 23 g
• Fat: 23 g

Ingredients

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

Instructions

1. Slicing the beef

   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. Preparing the marinade

   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. Marinating

   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. High heat searing

   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. Serving as ssam

   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.

Chef's tips

• 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.

Storage

Raw marinated meat keeps for 48 hours in the fridge. Once grilled, it must be eaten immediately to stay juicy.