Korean Barbecued Beef
by Tom Kerridge from Outdoor Cooking (Bloomsbury Absolute)
Photography © Cristian Barnett
Korea is famous for its barbecue and this recipe is full of amazing Korean spices. Bavette steak is an inexpensive cut that cooks quickly; just keep an eye on it so it stays nice and pink inside. I serve it with kimchi, a kind of Korean-style slaw – spicy and without the mayo.
2 pieces of bavette steak (400g each)
4 tbsp gochujang paste
2 tbsp soy sauce
2 tsp caster sugar
2 tsp sesame oil
Salt and freshly ground white pepper
GINGER AND SPRING ONION DRESSING
80ml vegetable or groundnut oil
5cm piece of fresh ginger, finely grated
4 spring onions, finely sliced
2 tsp soy sauce
300g sushi rice
2 round or butterhead lettuce, leaves separated
Gochujang paste (optional)
Furikake seasoning (optional)
For the marinade, put the gochujang paste, soy, sugar and sesame oil in a shallow tray with some salt and white pepper and mix well. Add the steaks and turn until well coated. Leave to marinate for at least 20 minutes.
Meanwhile, prepare the ginger and spring onion dressing.
Heat the oil gently in a small cast-iron pan on the barbecue for 2–3 minutes or until warm. Test the heat by adding a little grated ginger to the oil; if it sizzles lightly it’s ready. Remove the pan from the heat and add the ginger, spring onions and soy sauce. Mix well and leave to infuse.
Cook the sushi rice for serving in 420ml water; set aside, keeping it warm.
When you are ready to cook the steaks, make sure your barbecue is really hot.
Lay the steaks on the barbecue and cook for 3–4 minutes on each side for medium to medium-rare. The timing will depend on the thickness of your steaks. You want the edges to get a little charred. Lift the steaks off the barbecue onto a warm platter and leave to rest for 5 minutes.
Meanwhile, place the cooked rice, kimchi, lettuce and any other condiments on the table. Slice the steak and serve in its resting juices.
To eat, place a little sushi rice in the middle of a lettuce leaf. Add some steak slices and kimchi then trickle over some ginger and spring onion dressing. Add a little gochujang paste or furikake seasoning if you like, and finish with some crispy seaweed. Enjoy!