Korean barbecue with Sam Jang dip

Korean-barbecue-with-Sam-Jang-dip-8
The marinade gives the meat its typical Korean flavors.

 

Difficulty: Medium

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 539 / Protein 38g / Carbohydr. 32g / Fat 26g

Ingredients (2 servings)

5 gginger
1garlic clove
1onion
20 mlsesame oil
10 dropsfish sauce
30 mlsake
30 mlsoy sauce
150 mlpear juice
300 gbeef (e.g. entrecôte)
1 tbspmiso paste
1 tbspgochujang
2spring onions
1 tbspsugar
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

Wine Tip

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.

Step 1

Korean barbecue with Sam Jang dip

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

cutting board, knife

5 g ginger / 1 garlic clove / 1 onion

Step 2

Korean barbecue with Sam Jang dip

For the marinade, work the ginger, garlic, and onion into a fine paste with the food processor.

food processor or crusher

Step 3

Korean barbecue with Sam Jang dip

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

Step 4

Korean barbecue with Sam Jang dip

Cut beef into slices approx. 0.5 cm thin.

cutting board, knife

300 g beef

Step 5

Korean barbecue with Sam Jang dip

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)

Step 6

Korean barbecue with Sam Jang dip

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

small bowl

1 tbsp miso paste / 1 tbsp gochujang / 1 tsp sesame oil / 120 ml pear juice

Step 7

Korean barbecue with Sam Jang dip

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

large frying pan

vegetable oil for frying

Step 8

Korean barbecue with Sam Jang dip

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.

cutting board, knife

2 spring onions / lettuce leaves to serve / kimchi to serve / pickled gherkins to serve