Korean barbecue with Sam Jang dip

Nutrition per serving






300 g beef (e.g. entrecôte)

5 g ginger

1 clove garlic

1 onion

20 ml sesame oil

10 drops fish sauce

30 ml sake

30 ml soy sauce

150 ml pear juice

1 tbsp miso paste

1 tbsp gochujang

2 spring onions

1 tbsp sugar



vegetable oil for frying

lettuce leaves to serve

kimchi to serve

pickled gherkins to serve


cutting board, knife, food processor or crusher, resealable freezer bag (optional), small bowl, large frying pan

First, peel ginger and garlic clove. Peel and quarter onion.

Step 2/ 8

For the marinade, work the ginger, garlic, and onion into a fine paste with the food processor.

Step 3/ 8

Then add some of the sesame oil, fish sauce, sake, soy sauce, some of the pear juice, sugar, salt, and pepper to the paste and mix again using the food processor.

Step 4/ 8

Cut beef into slices approx. 0.5 cm thin.

Step 5/ 8

Add beef slices to the marinade and leave covered in a cold place for approx. 1 – 2 hours. Resealable freezer bags are particularly effective for this, as they save storage space.

Step 6/ 8

For the dip, stir together the miso paste, gochujang, remaining sesame oil, and remaining pear juice.

Step 7/ 8

Remove meat from the marinade and sear in a hot frying pan with some vegetable oil.

Step 8/ 8

In the meantime, slice the spring onions into fine rings and sprinkle over the fried meat. Serve hot, straight from the pan, with lettuce leaves, kimchi, and pickled gherkins.

Enjoy your meal!

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