Korean meat (spicy and non-spicy)
4 servings
140 minutes
Korean-style meat is a passionate combination of deep flavor and spiciness that reflects Korean culinary culture. Marinated in a mixture of soy sauce, pear juice, and sesame oil, it acquires a rich aroma that unfolds when fried in a hot pan or over an open flame. Red pepper adds fiery spiciness but a milder version can also be made. The dish has roots in the tradition of Korean barbecue – galbi and bulgogi, where the meat is carefully marinated and then quickly grilled to remain juicy inside. It pairs perfectly with lettuce leaves, creating a harmony of freshness and richness. Such meat is not just food but an opportunity to immerse oneself in the richness of Korean flavors.
1
700 g of beef should be from the ribs, or pork shoulder, cut across the grain.
- Beef: 700 g
2
Mix all ingredients well except for the meat. If you want the meat to be not spicy, do not add red pepper. Then add the meat, ensuring all pieces are coated with the marinade.
- Ground red pepper: 3 tablespoons
- Soy sauce: 1 tablespoon
- Pear sauce: 0.3 glass
- Sesame oil: 1 tablespoon
- Finely chopped garlic: 1 tablespoon
- Rice wine: 2 tablespoons
- Spring onion: 1 bunch
- Onion: 1 head
- Ground black pepper: 0.3 tablespoon
3
Cover the bowl with meat and let it marinate for at least 2 hours (it can be marinated for a day).
4
Heat the pan. Pour in oil. Place the meat in the pan and fry each side for 20-30 seconds until caramelized but still soft inside. Alternatively, grill over an open flame for 60 seconds, ensuring the meat doesn't dry out and cooks evenly. Serve with lettuce leaves and sauce to your taste. Enjoy your meal!
- Beef: 700 g
- Sesame oil: 1 tablespoon
