Korean barbecue with Sam Jang dip

Nutrition per serving

• Step 1/8

  
  • 5 g ginger
  • 1 clove garlic
  • 1 onion
  • cutting board
  • knife

  First, peel ginger and garlic clove. Peel and quarter onion.

• Step 2/8

  
  • food processor or crusher

  For the marinade, work the ginger, garlic, and onion into a fine paste with the food processor.

• Step 3/8

  
  • 15 ml sesame oil
  • 10 drops fish sauce
  • 30 ml sake
  • 30 ml soy sauce
  • 30 ml pear juice
  • 1 tbsp sugar
  • salt
  • pepper

  Then add some of the sesame oil, fish sauce, sake, soy sauce, some of the pear juice, sugar, salt, and pepper to the paste and mix again using the food processor.

• Step 4/8

  
  • 300 g beef
  • cutting board
  • knife

  Cut beef into slices approx. 0.5 cm thin.

• Step 5/8

  
  • resealable freezer bag (optional)

  Add beef slices to the marinade and leave covered in a cold place for approx. 1 - 2 hours. Resealable freezer bags are particularly effective for this, as they save storage space.

• Step 6/8

  
  • 1 tbsp miso paste
  • 1 tbsp gochujang
  • 1 tsp sesame oil
  • 120 ml pear juice
  • small bowl

  For the dip, stir together the miso paste, gochujang, remaining sesame oil, and remaining pear juice.

• Step 7/8

  
  • vegetable oil for frying
  • large frying pan

  Remove meat from the marinade and sear in a hot frying pan with some vegetable oil.

• Step 8/8

  
  • 2 spring onions
  • lettuce leaves to serve
  • kimchi to serve
  • pickled gherkins to serve
  • cutting board
  • knife

  In the meantime, slice the spring onions into fine rings and sprinkle over the fried meat. Serve hot, straight from the pan, with lettuce leaves, kimchi, and pickled gherkins.