← Nouns Cooking · Korean

Ingredients

• 800 g ribeye or sirloin, very thinly sliced
• 1 Onion, thinly sliced
• 3 Spring onion, cut into 5 cm lengths
• 5 tbsp Soy sauce
• 3 tbsp Water
• 3 tbsp sugar (or half honey)
• 2 tbsp mirin or rice wine
• 5 cloves Garlic, minced
• 2 tbsp Toasted sesame oil
• ½ Korean (Asian) pear or sweet apple, finely grated
• ¼ tsp Black pepper
• 2 tsp toasted sesame seeds
• 1 tbsp Vegetable oil
• 1 lettuce leaves, for wrapping (optional)

Method

1. Stir all the marinade ingredients together. Add the beef, onion and spring onion and massage everything with your hands so every slice is coated.
2. Cover and refrigerate for at least 1 hour (or up to overnight) so the pear can tenderise the meat.
3. Heat a large frying pan or griddle over high heat with a little oil until smoking hot.
4. Cook the beef in batches in a single layer, so it sears rather than stews. Leave it for 1 minute, then toss for another 2–3 min, until browned at the edges and cooked through. Keep each batch warm while you cook the rest.
5. Sprinkle with sesame seeds and serve with rice, kimchi and lettuce leaves for wrapping.

Tips

• Freeze the beef for about an hour first so you can slice it really thin, or buy pre-sliced hot-pot beef from an Asian grocer.
• Do not marinate longer than a day: the pear keeps tenderising and the meat turns mushy.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Maangchi My Korean Kitchen