adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Korean beef barbecue
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in flavorful Korean BBQ with thinly sliced, sweet soy-marinated beef.
Ingredients:
  • 1 1/2 pink lady apples, washed
  • 3 carrots, washed
  • 3 onions
  • 90g caster sugar
  • 8cm piece ginger, roughly sliced
  • 220ml light soy sauce
  • 60g Chinese dried red dates (see note)
  • 9 cloves garlic
  • 2 tsp black peppercorns
  • 800g piece beef sirloin
  • 1 1/2 kiwifruit, peeled, quartered
  • 3 tsp mirin (see note)
  • 1 spring onion, cut into julienne (matchsticks)
  • 30g pine nuts, roasted, chopped
  • 1 butter lettuce or iceberg lettuce, washed, trimmed, leaves separated
Instructions:
  • Cut unpeeled apples, carrots and 1 1/2 onions into quarters. Combine them in a large saucepan with sugar, ginger, 160ml (2/3 cup) soy sauce, dates, 6 garlic cloves, peppercorns and 2L water. Bring to a boil over high heat, then simmer on medium heat for 45 minutes until the liquid reduces to 500ml (2 cups). Strain the mixture into a bowl, discard the solids, then chill in the refrigerator for 10 minutes.
  • Slice beef thinly crosswise into 3mm-thick slices. Quarter the remaining 1 1/2 onions and blend with kiwifruit, mirin, the rest of the soy sauce (60ml or 1/4 cup), and 3 garlic cloves. Combine the kiwifruit mixture with the marinade base. Coat the beef with the marinade, cover, and refrigerate for 12 hours or up to 2 days.
  • Preheat a greased chargrill pan or barbecue over high heat. Drain the beef mixture, then sear each batch of beef for 30 seconds on each side until charred and nearly cooked. Transfer the beef to a large plate.

Similar Recipes