Time 55m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside. For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside. For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.
Number Of Ingredients 11 Steps:
Whisk in a bowl the brown sugar, soy sauce/tamari, 1/2 tbsp sesame oil, garlic, ginger, rice wine vinegar, and red pepper flakes until blended; set aside. In a wok or large skillet, brown the ground beef in 1/2 tbsp sesame oil. Add the white part of the green onions to the beef and continue cooking until the beef is done. Drain any rendered fat. Pour the sauce over the meat and allow it to reduce down; about 3-5 minutes. Serve in lettuce leaves or over rice. Sprinkle remaining green onions over each portion and garnish with sesame seeds if using.
Time 1h Yield 4 servings Number Of Ingredients 21 Steps:
Wrap the steak in plastic and place it in the freezer while you put together the marinade. In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey and Asian pear. Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips. Stir the steak into the marinade and let it sit for 30 minutes, while you build a very hot fire or preheat a gas grill to its highest setting. When the grill is very hot, sear the steak until nicely caramelized, 2 or 3 minutes on each side. Work in batches to avoid crowding the meat. Serve the beef with condiments and make ssam (Korean-style wraps) by folding a piece of steak or two, some rice, vegetables and herbs inside a lettuce leaf.
Yield 4 Number Of Ingredients 16 Steps:
Step 1.Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices. Use your fingers to press and flatten each piece of beef to about 2.5mm. Step 2.In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper. Add beef slices and toss to coat. Set aside to marinate for 20-30 minutes. Step 3.Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute. Transfer beef to a serving platter and top with spring onion. Step 4.To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps. Notes: - Mirin is a Japanese rice wine.
- Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.
- Mirin, perilla leaves and kimchi are available from Asian supermarkets. Tips & Tricks: - Putting the beef in the freezer makes it firmer, which means it’s easier to slice thinly.
- If you’ve got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant.
- Slices of chicken or pork can be used instead of beef.
