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Home > Selector Magazine > Food > Korean-style barbecued beef brisket

Food

Korean-style barbecued beef brisket

Preparation time
15 minutes plus 30 minutes marinating

Cooking time
6 minutes

Serves
4

Ingredients

1 tbsp olive oil
500g beef brisket, untrimmed, thinly sliced into 3mm slices
Oil to brush
1 bunch green onions
1 tbsp toasted sesame seeds

Pickled salad

1/3 cup rice vinegar
2 tsp sugar, or to taste
½ tsp salt
2 radishes, thinly shaved
1 carrot, thinly shaved into ribbons
1 cucumber, peeled, deseeded and shaved into ribbons

Marinade

2.5cm fresh ginger, peeled and grated
2 cloves garlic, finely chopped
3 tbsp brown sugar
¼ cup soy sauce
2 tbsp rice wine
2 tbsp sesame oil
¼ tsp ground black pepper

Method

For the pickled salad: combine rice vinegar, sugar and salt in a small bowl and stir until sugar dissolves. Pour over vegetables, cover and refrigerate for 15 minutes to marinate. This can also be done the night before.
For the beef: combine marinade ingredients in a flat, non-reactive dish. Add beef and marinate for 30 minutes.
Pre-heat barbecue to searingly hot. Brush green onions with oil and chargrill on barbecue for 3 minutes on each side. Drain beef and flash cook on barbecue for a minute or so on each side, to sear, but do not cook through or the beef will toughen.
Serve brisket and green onions scattered with sesame seeds and pickled salad on the side.

Food

Preparation time
15 minutes plus 30 minutes marinating

Cooking time
6 minutes

Serves
4

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