The recipe for this fabulous Korean barbecue dish is adapted from Dok Suni, by Jenny Kwak. Serves 3-4.
2-1/2 lbs rib eye, sirloin tips (best value), or beef tenderloin (delicious, but expensive)
2 Tbsp soy sauce
2 tsp sesame oil
2 tsp crushed garlic
2 Tbsp brown sugar
1 Tbsp rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping sauce:
1 Tbsp soybean paste
1 tsp crushed garlic
2 tsp red pepper sauce (I use chili paste with garlic)
1 tsp salad oil
2 Tbsp water
2 heads red-leaf lettuce
Trim the fat off the beef with a knife, and butterly the meat so it is 1/4-inch thick. (Slice almost all the way through, then open like a book and flatten with the palm of your hand.) Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn’t require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or a skillet (I do it on a gas grill, which is fine, too.). Cook until browned, being careful not to overcook.
To prepare dipping sauce, combine all ingredients and cook over low heat for 15-20 minutes. Serve the beef wrapped in red lettuce leaves, with the sauce on the side for dipping.
2-1/2 lbs rib eye, sirloin tips (best value), or beef tenderloin (delicious, but expensive)
2 Tbsp soy sauce
2 tsp sesame oil
2 tsp crushed garlic
2 Tbsp brown sugar
1 Tbsp rice wine (sake)
Pinch of black pepper
1/2 piece of fresh kiwi, juiced in a blender
Dipping sauce:
1 Tbsp soybean paste
1 tsp crushed garlic
2 tsp red pepper sauce (I use chili paste with garlic)
1 tsp salad oil
2 Tbsp water
2 heads red-leaf lettuce
Trim the fat off the beef with a knife, and butterly the meat so it is 1/4-inch thick. (Slice almost all the way through, then open like a book and flatten with the palm of your hand.) Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn’t require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or a skillet (I do it on a gas grill, which is fine, too.). Cook until browned, being careful not to overcook.
To prepare dipping sauce, combine all ingredients and cook over low heat for 15-20 minutes. Serve the beef wrapped in red lettuce leaves, with the sauce on the side for dipping.