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Korean Barbeque Beef
Use Korean ingredients such as kimchi and gochujang for a fresh take on the traditional barbecue. This is a great way to transform an inexpensive steak cut.
Prep Time
10 mins
plus marinating
Cook Time
10 mins
Serves
6–8
BBQ
Potluck
Special Occasions
Ingredients
1kg/2lb hanger or skirt/flank steak
neutral oil, to cook
KOREAN MARINADE
6 cloves garlic, minced
1/2 cup soy sauce, or tamari
1/2 cup apple juice, (clear)
1/4 cup sugar
1 tbsp finely grated fresh ginger
1 tbsp sesame oil
1 tsp sriracha, or other hot chilli sauce
SESAME SALT
2 tsp toasted sesame seeds
1 tsp flaky sea salt
TO SERVE
2 spring onions, green parts only, shredded
shiso/perilla leaves, or lettuce leaves
gochujang
kimchi
steamed rice
Vietnamese mint
Method
To make the Korean Marinade, combine all ingredients in a shallow dish that is large enough to hold the meat in a single layer. Add meat and turn to coat. Cover and chill for at least 2 hours or up to 24 hours.
To make the Sesame Salt, pulverise sesame seeds and salt in a mortar and pestle or food processor to your preferred texture.
Method
When ready to cook, heat a little oil on a barbecue hotplate or in a frypan. Shake excess marinade from steak and cook for 4-5 minutes on each side – do not overcook.
Set aside to rest. Meanwhile, transfer the marinade to a small pot and simmer for 5 minutes
Thinly slice the steak, drizzle with the heated marinade and scatter with sesame salt.
Serve with spring onions, perilla leaves, gochujang, Kimchi, brown rice and vietnamese mint so everyone can make up their own wraps.
Method
NOTE
Made of fermented soy beans, sweet rice flour and chillies, gochujang provides a real depth of flavour and earthiness in your cooking. Shiso is an easy-to-grow annual that is used widely in Japanese and Korean cooking, but any lettuce wrapper can be substituted.
