How to make Korean BBQ

Korean barbecue with Sam Jang Dip

  • Step 1/8

    • 5 gginger
    • 1 toesgarlic
    • onion

    First peel the ginger and garlic. Peel the onion in the same way and then quarter it.

  • Step 2/8

    • Food processor or chopper

    For the marinade, process the ginger, garlic and onion in a food processor to a fine paste.

  • Step 3/8

    • 15 mlsesame oil
    • 10 dropsFish sauce
    • 30 mlsake
    • 30 mlSoy sauce
    • 30 mlPear juice
    • 1 tbspsugar
    • salt
    • pepper

    Then add one part sesame oil, fish sauce, sake, soy sauce, one part pear juice, sugar, salt and pepper to the paste and stir again in the food processor.

  • Step 4/8

    Cut the beef into fine, approx. 0.5 cm thin slices.

  • Step 5/8

    • resealable freezer bag

    Then soak the meat in the marinade for 1 - 2 hours and cover it and chill. Resealable freezer bags are particularly suitable for this, as they can be stored in a space-saving manner.

  • Step 6/8

    • 1 tbspMiso paste
    • 1 tbspGochujang
    • 1 teaspoonsesame oil
    • 120 mlPear juice

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

  • Step 7/8

    Remove the meat from the marinade and then sear it in a hot pan with a little vegetable oil.

  • Step 8/8

    • spring onions
    • Lettuce leaves for serving
    • Kimchi for serving
    • Pickles for serving

    In the meantime, cut the spring onions into fine rings and then pour them over the seared meat. Serve the dish hot straight from the pan with lettuce leaves, kimchi and pickles.