Korean barbecued beef
Instructions:
- In Korean homes and restaurants, a dome-shaped grill is placed over a tabletop cooker and each diner cooks his or her own. A small hibachi may be used, or place fine-mesh wire over a standard barbecue so the small pieces of meat don’t fall through the bars.
- 1 kg (2 lb) lean fillet or rump steak, thinly sliced.
- Marinade
- 60 ml (2 fl oz/¼ cup) soy sauce;
- 60 ml (2 fl oz/¼ cup) water;
- 2 tablespoons finely chopped spring onions;
- 1 teaspoon crushed garlic;
- 1 teaspoon finely grated ginger;
- 2 teaspoons sugar;
- ¼ teaspoon freshly ground black pepper;
- 1 tablespoon toasted, crushed sesame seeds.
- Sauce
- 60 ml (2 fl oz/¼ cup) soy sauce;
- 1 tablespoon sesame oil;
- 2 teaspoons Korean chilli bean paste (gochu jang) (optional);
- 2 tablespoons rice wine or dry sherry;
- 1 tablespoon toasted, ground sesame seeds;
- 2 teaspoons finely chopped spring onions;
- ½ teaspoon crushed garlic;
- 2 teaspoons sugar.
- Beat out the beef slices until very flat. Trim into bite-sized squares.
- To make the Marinade, combine ingredients and pour over the beef and marinate for 3 hours. The best way to cook this is to grill briefly over glowing coals.
- To make the Sauce, combine all the ingredients and pour into individual sauce dishes.
- Serve the beef with plain steamed rice and the sauce.