KOREAN GRILLED BEEF SAND­WICH

Friday - - RECIPE CARDS -

Prep time 15 mins Cook­ing time about 8 mins Serves 4

INGREDIENTS

60ml (¼ cup) soy sauce

½ small Wil­liams pear, peeled, cored, coarsely chopped

1 tbsp ap­ple juice

2 tsp caster sugar

1 tsp sesame oil

2 gar­lic cloves, crushed

15g gin­ger, grated

2 sir­loin steaks (200g each) 1 tbsp grape­seed oil

8 thick slices crusty white bread 4-8 baby gem let­tuce leaves, to serve

1 Le­banese cu­cum­ber, thinly sliced

150g kim­chi, coarsely chopped GOCHUJANG MAY­ON­NAISE 200g Ja­panese Kew­pie may­on­naise

50g gochujang (Korean chilli paste)

PAJORI

4 spring onions, ends trimmed, cut into juli­ennes

1 tbsp rice vine­gar

1 tsp fish sauce 1 tsp caster sugar

1 tsp sesame oil

1 tsp toasted sesame seeds

METHOD

Com­bine soy sauce, pear, ap­ple juice, sugar, sesame oil, gar­lic and gin­ger in a bowl, add steaks, turn to coat and re­frig­er­ate overnight to mar­i­nate. Brush ex­cess mari­nade from beef and set aside. For gochujang may­on­naise, mix ingredients in a small bowl and set aside un­til re­quired. Pre­heat oven to 170°C. Heat a char-grill or large fry­ing pan over medium-high heat, brush beef with grape­seed oil and cook un­til medium-rare, 3-4 min­utes each side). Trans­fer to oven on an oven tray and turn oc­ca­sion­ally un­til cooked medium, 3-4 min­utes, then roughly slice. For pajori, com­bine ingredients in a bowl, and set aside. To serve, spread gochujang may­on­naise gen­er­ously over bread, then top half the slices with let­tuce, cu­cum­ber, kim­chi and beef, and sea­son to taste, fin­ish with pajori and sand­wich with re­main­ing bread.

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