Korean Beef Barbecue

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Known as a South Korean recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

Contains GlutenSesameSoySulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Freeze the meat until firm, about 2 hours. Meanwhile, in a heavy iron skillet, spread the sesame seeds and toast over moderate heat until golden. Stir the seed once or twice to toast evenly. With a mortar and pestle or with the back of a spoon against a board, grind the seeds until powdery. Place in a large bowl with the scallions, garlic to taste (if you like garlic, up to 3 cloves may be used), soy sauce, sugar, sherry, and vegetable oil, blending well. With a very sharp knife, cut the semi-frozen meat (beef chuck, round or sirloin), across the grain, into strips about 1/4-inch thick. Add the meat strips to the sauce, stirring to coat well, cover, and marinate at room temperature for 1 to 2 hours. Let the fire in a hibachi or small grill burn down ot glowing coals. If the grill rack is widely spaced, place the meat strips in a hinged wire broiler. Broil about 1 minute on each side until browned but still rare. Serve with rice and vinegary coleslaw or cucumber salad.

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Baennorae

2022

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