While my jaeyuk bokkeum (재육볶음) recipe is apparently a big hit at Barclay Russia's Moscow HQ, I have kept working on it and developed an improved version of this classic Korean dish, which I call "dry" jeyuk bokkeum.
The difference with the "wet" jeyuk bokkeum is that here the meat and veg get grilled and eaten with a gochujang dip instead of getting stewed with gochujang, in which process both kind of lose their most interesting flavours.
To avoid that, I divided the process in two parts: grilling and making the dip.
Grilling:
The difference with the "wet" jeyuk bokkeum is that here the meat and veg get grilled and eaten with a gochujang dip instead of getting stewed with gochujang, in which process both kind of lose their most interesting flavours.
To avoid that, I divided the process in two parts: grilling and making the dip.
Grilling:
- For the marinade, mix 2 tablespoonfuls of mirin, one tablespoonful of soya sauce, one tbsp rice wine, wee glug of sesame oil, white and black sesame seeds, half a teaspoonful each, a few drops of liquid smoke.
- Marinate 200g thin stripes of best beef for about 20 minutes. Better get the stripes from a good butcher or a very good Asian supermarket.
- Cut 8 pre-soaked (better overnight) shiitake mushrooms into thin stripes.
- Do the same with carrots.
- Grill the meat and veg on a ribbed skillet or whatever grilling equipment you have.
- a few generous spoonfuls of gochujang;
- a few cloves of garlic, crushed;
- 2 inches of fresh ginger, peeled and finely grated;
- a tablespoonful of finely toasted white sesame seeds (easy on this one as it tastes bitter in big doses);
- a tee-wee glug of fish sauce;
- when necessary, some water to achieve the desired consistency.
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