Korean barbecue with Sam Jang dip

Korean barbecue with Sam Jang dip

Based on 10 ratings

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings2
300 g
beef (e.g. entrecôte)
5 g
ginger
1 clove
garlic
1
onion
20 ml
sesame oil
10 drops
fish sauce
30 ml
sake
30 ml
soy sauce
150 ml
pear juice
1 tbsp
miso paste
1 tbsp
gochujang
2
spring onions
1 tbsp
sugar
salt
pepper
vegetable oil for frying
lettuce leaves to serve
kimchi to serve
pickled gherkins to serve
MetricImperial

Utensils

cutting board, knife, food processor or crusher, resealable freezer bag (optional), small bowl, large frying pan

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-cut-green-onions

How to cut green onions

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal539
Protein38 g
Fat26 g
Carb32 g
  • Step 1/8

    First, peel ginger and garlic clove. Peel and quarter onion.
    • 5 g ginger
    • 1 clove garlic
    • 1 onion
    • cutting board
    • knife

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

  • Step 2/8

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

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

  • Step 3/8

    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.
    • 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

    Cut beef into slices approx. 0.5 cm thin.
    • 300 g beef
    • cutting board
    • knife

    Cut beef into slices approx. 0.5 cm thin.

  • Step 5/8

    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.
    • 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

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

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

    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.
    • 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.

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