Korean Sizzling Beef

Whilst I’ve gorged many a time on Chinese or Thai food and even Cambodian I’ve never tried a Korean dish before.

This is adapted (I added chilli and a little water, ok not a paradigm shift but it’s still my own touch) from Olive Magazine

I guess this dish is from Southern Korea. I’m sure the North find time to knock up something magical in-between bouts of maniacal synchronised marching in aid of the North Korean Chiropodists, employing Blue Peter to oversee their intercontinental ballistics program and their daily 30 mins of mourning the great leader, honestly I’ve seen more convincing theatrics from Luis Suarez. I’m pretty sure though this is from the south.

So the dish right, it’s awesome and unbelievably simple to do. There’s a bit of fiddly prep to do with all the fine slicing and that but otherwise its ridiculously easy.

It’s got Mirin in it, which to the uninitiated is rice wine from Japan. Unlike Chinese rice wine which has elements of sherry this has a much smoother, sweeter and weirdly malt like taste. By Malt I don’t mean your usual Sarsons but more sort of Malted milk. I’m not really selling this am I.

Trust me though it is delicious

300g rump steak , trimmed of all fat

2 tsp sugar (any type will do)

2 tbsp soy sauce

2 tbsp mirin

2 garlic cloves , chopped

1 Chilli Very finely sliced lengthways

sesame oil

vegetable oil

4 spring onions , sliced lengthways

1 tbsp sesame seeds , toasted

100g basmati rice , steamed, to serve

Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper.

Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes, if at this point it seems a little dry you can add a small amount of water, this thins the sauce slightly but not so much as to dilute the flavour

Then add the spring onion. Stir-fry for another minute then add the sesame seeds.

Serve with rice of your choice, in my case the egg fried variety

Finally top each plate with finely sliced Chilli if required