It’s very flavorful and not hard to prepare… Trust me! It also has vegetarian version that you replace beef with shiitake mushroom (it can be found in Maangchi’s website)
- 1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
Marinade (for 1 pound of beef):
- ½ cup of crushed pear
- ¼ cup onion purée
- 4 cloves of minced garlic
- 1 chopped green onion
- 2 tbs soy sauce
- 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
- a pinch of ground black pepper
- 1 tbs toasted sesame oil
- several thin slices of carrot
- Mix all the marinate ingredients in a bowl.
- Add the sliced beef and mix well.
- You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.
We are not really done yet. In the next morning, you need to prepare the dipping sauce to eat with this BBQ. In Korea, they usually use lettuce leaves to wrap BBQ beef and rice, dip it in the dipping sauce, and put the whole thing in your mouth. Imagine, men and women in Korea eat with their whole mouth full…
Quick preparation for Ssamjang (Korean spicy dipping sauce)
Ingredients: (4 servings)
- ¼ cup doenjang (fermented soy bean paste)
- 1 tbs gochujang (hot pepper paste)
- 1 stalk of minced green onion
- ¼ cup chopped onion
- 2 ts honey
- 2 ts toasted sesame seeds
- 2 ts sesame oil
And, mix everything up together.