Nubiani - Korean Barbeque Steak

Nubiani - Korean Barbeque Steak with Kimchi and Dipping Sauce

Ingredients

Meat:

1lb beef steak, but into 1/2 inch thickness (hanger or skirt steak. Ribeye if I’m fancy)

You can use vegetables or firm tofu cut into 1/2 inch thickness instead!

Marinade:

weight volume ingredient

54g 3 TBS Soy sauce

18g 1 ½ TBS Sugar

19g 1 TBS Honey or rice syrup or maple syrup

28g 2 TBS Scallions, finely chopped

16g 1 TBS Garlic, finely minced

8g 1 TBS Ginger, pureed

6g 1 TBS Sesame seeds

0.5g pinch Black pepper, ground (a small pinch)

20g 1 ½ TBS Sesame oil

30g 2 TBS Pear juice (or apple juice, or skip it and add some pineapples with the meat)

1 bunch Salad greens in season from the market (I love mustard greens and ramps)

2 Scallions or green onions

1 pint Sliced cucumbers, asparagus, or any other vegetables in season/on hand

Salad Kimchi

1 ⅓ TBS Soy sauce

1 TBS Sugar

1 ½ TBS Korean chili flakes

½ TBS Sesame seeds

1 tsp Sesame oil

1 TBS Vinegar (sherry vinegar, rice vinegar, apple vinegar all work well here)

Ssamjang - Dipping Sauce for Korean Barbeque

weight volume ingredients

17g 1 TBS Doenjang (Korean soy paste)

10g ½ TBS Gochujang (Korean chili paste)

4g 2 tsp Sugar

7g ½ TBS Scallions, chopped

8g ½ TBS Garlic, minced

2g 1 tsp Sesame seeds

7g ½ TBS Sesame oil

Preparation

Nubiani - Korean Barbeque Steak

Score the beef against the grain, 1⁄3 inches apart.

Make the marinade by adding all ingredients in a bowl and whisk together until all sugar is dissolved.

Add the marinade, meat and whatever vegetables you’d like in a gallon size ziplock bag. Close tightly, and give the meat a quick massage.

Keep the bag in the fridge for about 20-30 minutes.

Heat up your grill or your saute pan to medium heat. If you’re using a pan, add a tablespoon of neutral cooking oil.

Place the meat on the grill or the pan. Cook on one side for about 1-2 minutes or until the outside of the meat is browned. Flip the meat to the other side and finish cooking, for about another minute. The meat is not that thick, so once both sides are brown, it should be cooked to about medium.

You can garnish with more scallions and sesame seeds. Serve with all the Korean barbecue fixings like lettuce, tender leaves of any greens, cut vegetables, ssamjang, and rice. Or serve it with a big salad like salad kimchi (below).

Salad Kimchi

Wash the salad greens well, gently spin dry or let drain over a strainer for about 10 minutes.

Wash and cut the other vegetables on a bias into 1 inch pieces.

Cut scallions into 2 inch slivers. Submerge into water for 5 minutes, take it out, gently spin dry or let drain over a strainer for about 10 minutes

In a large mixing bowl, mix soy sauce, sugar, chili flakes, sesame seeds, sesame oil, and vinegar to make the dressing.

Add the salad greens, scallions and any other vegetables you’re using into the bowl with the dressing, and gently toss to dress them. Serve immediately.

Ssamjang - Dipping Sauce for Korean Barbeque

Mix all ingredients in a mixing bowl until well incorporated

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