← Nouns Cooking · Korean

Ingredients

• 450 g thinly sliced beef (ribeye or sirloin)
• 3 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 3 cloves Garlic, minced
• 1 tbsp Toasted sesame oil
• ¼ Korean (Asian) pear, grated
• ⅛ tsp Black pepper
• ½ Onion, thinly sliced
• 1 small carrot, thinly sliced
• 120 g mushrooms (shiitake, oyster or button), sliced
• 120 ml Water
• 1 tsp Soy sauce
• 1 tsp Cornflour (cornstarch), mixed with 1 tbsp water (optional)
• 2 Spring onion, cut into 4 cm pieces
• 1 tbsp Vegetable oil
• 800 g hot cooked short-grain rice
• 4 fried eggs, to serve (optional)
• 1 tsp Sesame seeds

Method

1. Mix the marinade, add the beef and massage it in. Leave for 30 min.
2. Heat the oil in a large frying pan over medium-high heat. Stir-fry the onion and carrot for 2 min until they start to soften.
3. Add the beef and mushrooms and stir-fry over high heat for 3–4 min, until the beef is no longer pink.
4. Pour in the water and the 1 tsp soy sauce and simmer for 2 min, so there is a little glossy sauce. Stir in the cornflour mix if you like it thicker, then add the spring onions.
5. Spoon the beef and plenty of sauce over bowls of rice, top with a fried egg if you like, and sprinkle with sesame.

Tips

• Freeze the beef for 30 min before slicing and you can cut it paper thin; Korean and Asian shops also sell it ready sliced.

Sources

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

Korean Bapsang Kimchimari