After revealing to me that her favourite meal in Atlanta was Korean BBQ, I sheepishly admitted to @SlowFoodKitchen that I’d never tried the cuisine. So I asked around for ideas to knock up tonight. I settled on this recipe from renowned chef Judy Joo. Thanks also go to @gourmetraveller for the tips.
I didn’t quite have everything to hand for the Ssam Jang sauce – I approximated flavours and texture from the ingredient list. What I ended up with was an angry peanut butter, and dead more-ish to boot. The beef itself was great, all sticky and sweet with that savoury tang of those best buddies garlic and ginger.
Consider me a Korean BBQ convert!
500g beef rib steak, sliced into thin pieces
4 cloves garlic, minced
15g fresh ginger, minced
1 tablespoon dark soy sauce
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon vegetable oil
1 tablespoon fresh black pepper
For my not- Ssam Jang sauce:
2 tablespoons chilli sauce
1 teaspoon tomato puree
1 tablespoon tahini
2 tablespoons dark soy sauce
1 teaspoon sesame oil
- Cover the beef in the sugar and leave to cure for 30 minutes. Shake off the excess sugar and discard what’s left in the bowl.
- Combine the garlic, ginger, soy, oils, pepper and sesame seeds and leave the sugared beef to marinate in this for 2 hours.
- To make the sauce, combine all the ingredients together in a bowl.
- Get a pan or griddle really darn hot and fry the beef quickly for a minute on each side until nicely caramelized. Serve with rice and crisp lettuce leaves.