This popular Korean barbecue dish, that translates to “fire meat”, is flavourful, tender and very versatile. Traditionally, the beef fills lettuce cups or rice bowls, but it can also be used to create fusion dishes such as Korean tacos, Philly cheese steak sandwiches, grilled cheese, Korean pizza or bulgogi bolognese.
Ingredients
Here are the following ingredients:
- 2 ripe Asian or Bosc pears, peeled and chopped, about 8 oz (250 g) each
- ½ cup (125 mL) soy sauce
- ¼ cup (60 mL) thinly sliced green onion
- ¼ cup (60 mL) gochujang (Korean chili paste)
- ¼ cup (60 mL) honey
- ¼ cup (60 mL) minced garlic
- ¼ cup (60 mL) minced ginger
- ¼ cup (60 mL) sesame oil
- 2 tbsp (30 mL) packed brown sugar
- 2 tbsp (30 mL) rice vinegar or mirin
- 5 lb (2.2 kg) Chuck Roll, cut across the grain into 1½-inch (6 cm) long pieces, about ⅛-inch (3 mm) thick
Service
- 1 cup (250 mL) thinly sliced green onion
- ⅓ cup (75 mL) toasted sesame seeds, about 1 oz (30 g)
Preparation
- Add chopped pear, soy sauce, green onion, gochujang, honey, garlic, ginger, sesame oil, brown sugar and rice vinegar to a blender; purée until smooth.
- Pour over beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 12 hours.
Service
- Remove 5 oz (150 g) beef from marinade; shaking off excess.
- Grill, broil or pan-sear beef over high heat until just cooked through and edges are charred.
- Garnish with 1 tbsp (15 mL) green onion and 1 tsp (5mL) sesame seeds.
Chef's Tip
To thinly slice beef, freeze until well-chilled and very firm but not frozen.
Serve with kimchi and pickled vegetables or a simple slaw made with julienned carrots, cucumber and cilantro tossed in rice vinegar, oil and salt. Garnish with crispy fried noodles, kimchi and/or a dollop of gochujang.
Beef Cuts
Chuck
Chuck Roll 1x1" PSO1
