Korean barbecue with Sam Jang dip

Korean barbecue with Sam Jang dip

9 ratings

Rebecca, enthusiastic cook


„The marinade gives the meat its typical Korean flavors.“

Difficulty

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

Ingredients

Servings:-2+
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
Metric
Imperial
  • 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

Utensils

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

Enjoy with

Optima late harvest, mild, 2012
With its well-balanced sweetness and strong bouquet, this wine harmonizes particularly well with flavorful Asian dishes. The mellow, fruity aromas gently play with the exotic ingredients. Recommended temperature is 11 - 13°C/54°F.

Nutrition per serving

Cal
539
Protein
38g
Fat
26g
Carb
32g

Step 1/8

First, peel ginger and garlic clove. Peel and quarter onion.
  • 5 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 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.