John Myers
Ingredients for 4 servings:
- 1 kg roast beef or rump steak
- 150 ml soy sauce
- 3 clove(s) garlic, squeezed
- 2 cm ginger root, squeezed
- 2 spring onions
- 1 kiwi(s) or pear, pureed
- 1 dash of oil (sesame oil)
- 100 ml syrup (corn syrup)
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Korean beef
Wash, clean, and peel the fruit and vegetables. Cut the beef into very thin, bite-sized slices and place in a bowl. Then puree the kiwi or pear and pour it over the meat. Add a little sesame oil, garlic, and ginger, as well as the sliced spring onions. Finally, pour the soy sauce over the meat. Mix well so that the meat can absorb the soy sauce. Let it sit in the refrigerator for at least 3 hours (ideally 1 day). Check at least once to make sure the soy sauce has been absorbed into the meat; it’s best to smell it. If it doesn’t smell spicy enough, simply add a little more soy sauce. Sear the meat in a pan without oil for about 5-8 minutes. A few minutes before the meat is done, add the corn syrup (available at any well-stocked Asian market). This creates a little more sauce and gives the dish a slightly sweet flavor. Serve with rice.
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