Korean barbecue with Sam Jang dip

Step 1/8

• 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

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

• 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

• small bowl

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

Step 7/8

• large frying pan

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

Step 8/8

• 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.

Enjoy your meal!